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Spicy Mexican Hot Chocolate Cookies 1

Spicy Mexican Hot Chocolate Cookies

A double-down on chocolate, with plenty of smokiness
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 servings
Calories 443kcal


  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 1 cup semisweet chocolate chips
  • 1 cup butter room temperature (2 sticks butter)
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs
  • 2 teaspoons cream of tartar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon kosher salt


  • Preheat oven to 375 degrees Fahrenheit and prep 2 baking sheets by lining them with parchment paper.
  • In a large mixing bowl combine the white sugar, butter, vanilla extract, and kosher salt. Using a beater, beat the mix until fluffy. 
  • To the mix, add in the eggs, cream of tartar, and baking soda - continue beating to combine. 
  • Add to the bowl the flour, cocoa powder, cinnamon, cayenne pepper powder, and chipotle powder. Continue beating to combine. 
  • Add the chocolate chips to the batter and stir until combined. 
  • Using a scoop, scoop the batter into standard sized cookie balls onto the parchment covered baking sheets. 
  • Place the baking sheets into the oven and bake for 10 minutes, or until the cookie edges begin to slightly crack.
  • Remove the baking sheets from the oven and move the cookies over to cooling racks. Allow them to cool for 5 minutes prior to serving.
  • OPTIONAL: Lightly sprinkle the cookies with chipotle powder (or a chipotle/sugar mix) to add a more immediate spiciness and smokiness to the cookie. 



Calories: 443kcal | Carbohydrates: 59g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 349mg | Potassium: 293mg | Fiber: 3g | Sugar: 37g | Vitamin A: 580IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 4mg