Mexican Hot Chocolate Cookies (Chocolate Snickerdoodles)
Mexican Hot Chocolate Cookies, also known as Chocolate Snickerdoodles, offer a delightful fusion of rich chocolate and warm spices, making them a perfect treat for any occasion. With their soft and fudgy centers encased in a crackly cinnamon-sugar exterior, these cookies promise to impress with every bite. Ideal for holiday gatherings or cozy family evenings, they are easy to prepare and can be customized to suit your taste. Whether enjoyed fresh from the oven or paired with a glass of milk, these cookies are sure to become a cherished favorite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 cup softened butter
- 1 & 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 & 3/4 cups all-purpose flour
- 1 & 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- Cinnamon-sugar mixture (for rolling)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a mixing bowl, cream softened butter and sugar until light and fluffy.
- Add eggs and vanilla; mix well.
- Combine dry ingredients: cocoa powder, flour, cream of tartar, baking soda, baking powder, and salt in a separate bowl. Gradually add to the wet mixture until just combined.
- Shape dough into balls (about 2 tablespoons each) and roll in cinnamon-sugar mixture.
- Place on prepared baking sheets and bake for 10-12 minutes until edges are set but centers remain soft.
- Cool slightly before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (35g)
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg