Mexican Hot Chocolate Cookies – A Cozy Holiday Favorite

Nothing says cozy like a warm mug of hot chocolate… except maybe a plate of Chewy Mexican Hot Chocolate Cookies to go with it. Think chocolate snickerdoodles on steroids: moist, tender, with slightly crisp edges, and that perfectly crackly top that makes you want to take a bite before it even cools. The cinnamon-sugar coating? Pure magic. It’s basically a flavor hug in cookie form.

I started with a classic Snickerdoodle base but added cocoa and a pinch of cream of tartar. FYI, that cream of tartar isn’t just for show—it gives these Nyt Mexican Hot Chocolate Cookies that signature tang and those gorgeous crackly tops that are ridiculously satisfying to look at (and eat, obviously). Cinnamon and chocolate together? Yeah, it’s basically the cookie version of a holiday sweater—comforting, sweet, and a little spicy.

These aren’t just your average cookies. They’re like a grown-up twist on Mexican Hot Chocolate Cookies Abuelita, with all the nostalgia and none of the fuss. Roll them in cinnamon sugar, pop them in the oven, and you’ll get galletas mexicanas that could easily become a family favorite. Bonus: they pair ridiculously well with a slice of Cookies And Cream Cake or any Cake Mix Cookie Recipes you’ve got lying around, because why limit yourself?

Hot Chocolate Cookies are already a win, but these Chewy Mexican Hot Chocolate Cookies? They’re next-level. Perfect for gifting, perfect for cozy nights, or just perfect for when you need a little sweet escape. So grab your mixing bowl, dust off that cinnamon, and let’s get baking—your taste buds will thank you, and honestly, so will everyone who catches a whiff of these cookies baking.

Mexican Hot Chocolate Cookies

Prep Time: 10 minutes  |  Cook Time: 10 minutes  |  Total Time: 20 minutes

Servings: 20 cookies  |  Author: Aleda  |  Category: Cookies

These Mexican Hot Chocolate Cookies are basically chocolate snickerdoodles with a little fiesta twist! They’re soft and tender inside, slightly crisp around the edges, and topped with a crackly cinnamon-sugar coating that’s pure perfection.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup unsweetened cocoa powder
• 2 ¾ cups all-purpose flour, spooned and leveled
• 1 ½ teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• ¼–⅓ cup granulated sugar (for rolling)
• 1 ½ tablespoons ground cinnamon (for rolling)
• Optional: ¼ teaspoon cayenne pepper for a little kick

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. In a large bowl or stand mixer, beat the butter until creamy. Add 1 ½ cups sugar and continue beating until fluffy, scraping the bowl occasionally.
3. Mix in the eggs and vanilla until fully combined.
4. Add the cocoa powder and flour to the bowl but don’t mix yet. Create a small well in the center of the flour.
5. Into the well, add the cream of tartar, baking soda, baking powder, and salt. Blend lightly with a spoon before combining with the wet ingredients. If you want a little heat, toss in the cayenne pepper here.
6. Turn the mixer to low and gradually beat in the flour mixture just until everything comes together. Scrape the sides and bottom of the bowl to make sure there are no streaks of flour.
7. Optionally, chill the dough for up to 48 hours, but it’s fine to bake immediately.
8. Scoop out dough portions, about 2–3 tablespoons each, and roll them into balls.
9. Mix ¼–⅓ cup sugar with 1 ½ tablespoons cinnamon in a shallow bowl. Roll each cookie dough ball in the cinnamon-sugar mixture until coated.
10. Arrange the coated dough balls on the prepared cookie sheets, leaving at least 2 inches between each.
11. Bake for 10–12 minutes, until the edges are set but the centers remain soft and shiny. Oven times may vary, so keep an eye on them.
12. Let cookies cool on the sheet for 2 minutes. While still warm, toss them gently back into the cinnamon-sugar mixture for an extra coating. Sprinkle the tops with any remaining sugar-cinnamon.
13. Transfer cookies to a wire rack to cool completely, or dig in warm—they’re fudgy in the middle and amazing with a cold glass of milk!

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