Fiery Mexican Hot Chocolate Cookies ~ entertain your deep love of chocolate, and then bold it up a bit, with a fiery addition to the chocolate flavor that will both surprise you, magically share the sensation of heat, and then quickly disappear, whereupon the indulgent chocolate flavor will again be on point but will be rounded out with chewiness, and on the backend of the Mexican chocolate cookies, you’ll taste a light bit of cinnamon, then, of course, more chocolate.
You’ll hear these fiery Mexican hot chocolate cookies referred to by many different names such as Mexican drop cookies with sprinkles, Mexican chocolate cookies, Mexican spicy chocolate cookies, chocolate Mexican cookies, Chocolate spicy cookies, and more, it’s just all in what you want to call them!
Disclosure. My post contains affiliate links (shortcuts to the products I think you are going to love and use because I do!) If you buy one of these items, DanaVento.Com will make a tiny commission, but it doesn’t affect your price. Consider me, your concierge to find these things faster without a lot of searching!
Why You’ll Love Mexican Spicy Chocolate Cookies
- spicy chocolate is a really great combination as you get both sweet and hot in one bite
- you can and should make these ahead in advance of any party, fiesta, Mexican holiday (Cinco de Mayo, etc)
- adults love the combinations so the kids might not touch them
- sprinkles make the Mexican chocolate cookies festive and can be changed up for any occasion
- of all the Mexican cookie recipes I have made, this is by far the easiest
- The cookies are super easy to transport
- Easy to find ingredients
I discovered this spicy and savory chocolate cookie after being on One trip to the Baja Sur and this sweet and spicy treat was just destined to show up on my culinary radar!
As an award-winning travel writer, you might know that I am pretty much addicted to culinary travel. Well, when I am on vacation, I tend to be more aware of the tastes of food that I am enjoying.
Here I discovered delicious hot cocoa and actually took the time to sip and taste it.
Fear not, it’s not HOT but this cookie will let you know it’s in your mouth with only the first bite.
Equipment Needed To Make Spicy Mexican Chocolate Cookies
- Mixing bowl
- Baking Trays
- Parchment paper or silicone mats
- Hand or stand mixer
- Spoon to drop cookies or a cookie scoop
- Small bowl for sugaring cookies
Ingedients For Your Fiery Mexican Hot Chocolate Cookies
- Vanilla Extract
- Unsalted Butter at
- Brown Sugar light or dark
- Ground Cinnamon
- Baking Soda
- A.P. Flour
- Chili pepper
- Cayenne Pepper
- Black Pepper
- Dutch Cocoa Powder
- Abuelita Hot cocoa dark chocolate Hot Cocoa *no Marshmallows
- Dark chocolate chunks
- Fun colorful sugar crystals to match your occasion
How To Make Fiery Mexican Hot Chocolate Cookies
Step 1: Prep Before Making Batter For Your Easy Mexican Cookies
First you will preheat your oven to 325° F.
Then you will line your cookie pans with a silicone mat or parchment paper to make cleanup so much easier.
Step 2: Begin Prep For the Chocolate Mexican Chocolate Cookies Wet Ingredients
Using a mixer (hand or stand) combine both the egg and the vanilla.
You’ll mix this for just about a minute on medium speed.
Then, you will stop and add in the butter as well as the brown sugar and cinnamon.
Step 3: Dry Ingredients For The Spicy Mexican Drop Cookies
First you will add the baking soda into the wet ingredients.
Next, you will add the flour, slowly and steadily but you don’t want the flour to fly and make dust so just a little at a time.
Step 4: Make that Chocolate Spicy
This is the step where we get to spice up those chocolate cookies, so add in the cayenne, chili pepper and black pepper.
Don’t mix though because we are going to add in the hot chocolate and the dutch cocoa!
Mix to combine, but don’t over mix you don’t want to dry the dough out by mixing too much!
Step 4: Add More Chocolate To The Meixcan Chocolate Cookies
Once this is all combined FOLD in the chocolate pieces by hand and scrape down the sides of the mixing bowl bringing it all to the center and then we are going to roll the cookies!
Once you’ve scraped down the sides and you have all the chocolate combined, you will use the cookie scoop or a spoon to dish out even portions of the batter.
Before placing the ball on the baking tray you will roll it in the sugar crystal mixture, then place it on the baking tray.
Step 5: Bake Those Mexican Drop Cookies
Bake the cookies only until you see cracks in your cookies, that is the distinct way to know these are DONE without allowing them to overbake.
Pull them out of the oven, and give them a good BANG against your counter this will let them further crack and slightly flatten.
Then let the cookies COOL completely before moving to a cooling rack (about 10 minutes)
What To Serve With Spicy Chocolate Mexican Drop Cookies
Consider Other Desserts that you could serve along side this fabulous cookie
- Churro no-churn ice cream to put out the flame inside your mouth
- Mint Chocolate chip ice cream
- Peach Margarita
- I’d suggest making my frosty peppermint hot cocoa bombs
Popular Substitutions & Additions
- White chocolate chips instead of chocolate
- salted caramel chips
- royal icing instead of sprinkles
- eliminate the spice
How to Store Fiery Mexican Hot Chocolate Cookies
Once you make these you will want to be able to savor a few later, so here are your storage tips.
The Best way to Store Spicy Chocolate Cookies is in an air tight container, this keeps them chewy
How Long Will Fiery Mexican Hot Chocolate Cookies Last In the Freezer? Up to 6 months!
If you really want to know more of the story and how I came about creating these cookies, the story follows or you can go to the recipe below and start baking!
Fiery Mexican Hot Chocolate Cookies FAQs
Are Cocoa and Hot Chocolate The Same thing?
No, They are not, but in the case of baking this recipe does it really matter?
NO again. Here’s the thing, cocoa and chocolate are not the same when it comes to the discussion of hot chocolate versus hot cocoa.
For those that are food snobs, critics, or culinary professionals, yes, this might matter.
However, if you are a food enthusiast who just wants divine tastes who cares!
I’ve got enough ‘chef’ under my hat to know they are not the same, but my readers just want tasty.
Do I Have To Add Spice To The Chocolate of Choclate Spicy Cookies?
No! These are your cookies, change them to love them.
There are no rules or requirements, you can simply just a pepper, or cayenne or none of it but just know they won’t be called ‘spicy’ anymore, lol!
Do Make Sure You Come Back and Tell Me How Your Fiery Mexican Hot Chocolate Cookies Turned Out!
Savoring Culinary Travel: Fiery Mexican Hot Chocolate Cookies
It was a trip I will remember forever as I was visiting Baja Sur.
The days were long, the wind was never over-exhausting and the sun just shined each day. By nite, the weather got quite cool.
As we sat around fire pits and watched the water roll on in, the Chef delivered spicy hot cocoa to anyone sitting around the fires. I was so happy to see a beverage I was familiar with in an unfamiliar place.
Suddenly, with my hands around the mug, it was like I was transported back home, yet sitting seaside in Mexico.
Deep Intense Chocolate With A Bite That Nailed me From Heat To Toe:
I began to sip and savor.
Aye, yah, yah! WTF just happened?
A simple sip and a quick nip at the back of my throat, and as fast as it hit was gone and now deep intense chocolate flavor, puddling in my mouth.
Mmm. Let me try this again. The flavor experience is wicked yet sensational.
It’s spicy, what is it?
A little bit intense but yet after the heat unleashes the chocolate flavor comes about. Let me try another sip. Yep. Confirming the heat and the sweet!
Slurp. Sip. Drink.
Hey, someone finished my spicy hot cocoa, I want more!
But as they say, when one door closes, another opens and it was my ‘AHA Moment!’
I wanted to capture the Mexican hot chocolate taste in a cookie.
The taste of Fiery Mexican Hot Chocolate Cookies was born.
Ingredients I Might Suggest Because I Used Them
Did I mention I used Nestle Abuelita Bulk in my recipe?
However, you don’t need to use that because you can use hot cocoa packs in any and every dessert calling for cocoa (and I do that often)
Are you ready to combine the big bold taste with basic ingredients? Let’s just say sweet and heat!
Get ready for an intense taste of chocolate, where the chocolate quickly yields to spice and then returns to dominate the flavor, putting out the little fire that briefly happened in your mouth.
Naturally, Mexican Churro homemade ice cream is perfect as an accompaniment between the cookies or on the side!
Culinary Travel Innovative Cookies: Spicy Chocolate Cookies!
Rather than tees and souvenirs, this is what I brought back with me from Mexico. A recipe, that’s gonna tingle your tongue, and land sweetly in your belly!
Use them on Cinco de Mayo or any other party you might have, they are going to be the cookie fave!
Fiery Mexican Hot Chocolate Cookies
- 2 Large Eggs if not at room temperature drop in a glass of ‘hot’ faucet water in the shell for 2 minutes to bring to room temperature.
- 2 Teaspoons of Vanilla Extract
- 2 Sticks of Unsalted Butter at Room Temperature NOT MELTED
- 2 C of Brown Sugar light or dark, dark is preferred but use what you have
- 1 Tablespoon of Ground Cinnamon
- 2 Tsp Baking Soda
- 2 1/2 C of A.P. Flour leveled off but No need to sift.
- 1 Teaspoon of chili pepper More or less as you like your heat!
- 3/4 Teaspoon Cayenne Pepper more or less depending on how spicy you like it – Fire Power — Can also use black pepper just a dash as well!
- 1/4 Dutch Cocoa Powder
- 1 C of Abuelita Hot cocoa or you can use 4 Packets of Hot Cocoa *no Marshmallows
- 18 ounces Dark chocolate chips or chunked small pieces of baking chocolate
- Fun colorful sugar crystals to coat dropped balls in.
- Preheat your oven to 325° F.
- Line your cookie pans with a silicone mat or parchment paper to make cleanup so much easier.
- Using a mixer (hand or stand) combine egg and vanilla.
- Mix it for a minute on medium.
- Then stop, and add in, the butter and the brown sugar and cinnamon.
- Next add in baking soda and flour, cup by cup, black pepper, plus cayenne and chili pepper.
- Following with coco (either packets or Abuelita brand cocoa) packets.
- Next, add in the unsweetened dutch cocoa.
- Once this is all combined FOLD in the chocolate pieces by hand,
- create your sugar bowl mixture, and get ready to coat balls
- Using a cookie scoop (at least I did) create one 1" balls and then roll them through the sugar, which coats all sides.
- Place them on your baking pan.
- Bake only until you see cracks in your cookies, that is the distinct way to know these are DONE.
- (Chocolate cookies can be everyone’s kryptonite, lol).
- Pull them out of the oven, and give them a good BANG against your counter this will let them further crack and slightly flatten.
- Then let the cookies COOL completely before moving to a cooling rack (about 10 minutes)
- Enjoy. ~ Dana XO
Do note that the taste may be slightly altered. I used a combination of pink and green and red to achieve a more noticeable color on the exterior of the cookie. However, any color to match any holiday should work. Also note: you could ice the cookie or dip in a white chocolate and then add sprinkles to make a more STARK, eye-catching experience.
Enjoy ~ Dana XO