Mexican Hot Chocolate Chewy Cookies

No mixer required for these soft and chewy Mexican hot chocolate cookies with crisp, crackly tops and a subtle kick of heat! Next, try one of these chocolate or cookie recipes.

I’d like to ask you a question: Are you on Team Soft Cookies or Team Crispy Cookies?

Crispy cookies have never been my favorite. Don’t get me wrong, they have a place in the cosmos; it’s just not my thing.

I want a soft, chewy, pillowy piece of paradise when I bite into a cookie, and I don’t want to have to worry about it shattering all over me.

And when I say soft and chewy, I mean opening a jar of cookies a week after baking them and finding them still soft.

These Mexican hot chocolate biscuits, on the other hand, will not last long.

I don’t want to seem pompous, but they are incredible. My husband took a handful of them to work, and some of the reactions were:

  • A Slack message with a Cookie Monster meme with the comment, Oh my gosh that’s a wonderful cookie.
  • THESE COOKIES ARE SO DELICIOUS was the subject line of an email.

My friends, these cookies bring people together. Several employees who don’t usually talk connected over their common enjoyment of these cookies.

And, although I never share recipes that I am not proud of, I must say that this is one of my all-time favorites.

I’m not sure why, but I’ve always had a thing for crinkly cookies. Don’t you think they taste better when they have crinkles?

They most certainly do.

Additionally, the crinkles make the cookie more aesthetically appealing, which is a lovely added benefit. Beautiful cookies are always more enjoyable to display.

Tips for making these chewy Mexican hot chocolate cookies

To measure out the dough, use a 2 tablespoon cookie scoop (affiliate link). It produces the ideal size cookie, not too huge, but large enough to need more than two bites to enjoy. Use a 1 1

Scoop all of the dough balls at once (then gently roll between your palms and roll in sugar) and place them on a platter in the refrigerator. When you’re ready to bake a batch, just take them off the platter and place them on your prepared baking sheet.

This manner, your dough will not get too warm as you work with it, and your batches will be uniform.

In each batch, do not make more than six cookies. This allows them plenty of area to spread while they bake, and I’ve found that it’s the ideal quantity to ensure that they all bake equally every time.

Adjust the cayenne and chili powder amounts to taste. The quantity given in the recipe below gives them a slight heat that gradually builds up after each mouthful. You don’t see anything at first, but after a few bites, you get a “Ah, there it is!” moment.

They aren’t too hot to the point that you’ll be reaching for a glass of milk; they’re just a subtle heat that adds a little something to the chocolate and cinnamon tastes.

And if you don’t like spice or heat, then leave it out. Instead of Mexican hot chocolate cookies, you’ll get scrumptious chewy chocolate crinkle cookies!

More chewy cookies!

  • Cookies with Oatmeal and Chocolate Chips
  • Margarita Chewy Cookies
  • Ginger Molasses Chewy Cookies
  • Chocolate Chip Cookies that are Soft and Chewy
  • Cookies with Fluffernutter
  • Crinkle Cookies for the Grinch

Chewy Mexican Hot Chocolate Cookies

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Prep Time: 15mins
Cook Time: 10mins
Total Time: 45mins
Servings: 18to 20 cookies
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


These Mexican hot chocolate cookies are soft and chewy with crisp, crackly tops and a subtle kick of heat – no mixer needed!


  • Baking pans
  • Silicone nonstick mat
  • Paper made with parchment (precut)
  • blending bowls
  • Whisk
  • a spoon for mixing
  • Scooping cookies
  • Cooling racks made of wire


  • 1 cup general purpose flour
  • 1 teaspoon cinnamon powder
  • 1 tablespoon baking soda
  • teaspoonsalt
  • 1 tsp cayenne pepper
  • 1 tsp chili powder
  • melting cupunsalted butter
  • a cup of cocoa powder
  • cup Corn Syrup Karo
  • a cup of light brown sugar
  • 1 room temperature egg
  • 1 tsp pure vanilla extract
  • for rolling, 1 cup granulated sugar


  • 4 tsp cayenne pepper, 1 tsp chili powder
    12 tablespoons baking soda, 2 teaspoons salt, 2 teaspoons ground cinnamon 1 pound all-purpose flour 1 1
    Whisk together the flour, cinnamon, baking soda, salt, cayenne pepper, and chili powder in a medium mixing basin. Set aside.
    1 1
  • 4 cups of Karo Corn Syrup
    14 cup unsalted butter, 2 cup cocoa powder 1
    Stir together melted butter, cocoa powder, and corn syrup in a large mixing basin.
  • 1 egg, 1 teaspoon pure vanilla essence, 4 cup light brown sugar

    Stir in the brown sugar, egg, and vanilla extract until completely blended.

  • Stir the dry ingredients into the wet ones until barely incorporated and no pockets of flour mixture remain.
  • Refrigerate the dough for 30 minutes, covered.
  • Preheat the oven to 350°F and prepare two baking pans with parchment paper or nonstick silicone mats. Set aside.
  • granulated sugar 3 cup
    4 to 1
    Fill a small bowl halfway with granulated sugar. Set aside.
  • To divide out cookie dough, use a 2 tablespoon cookie scoop and roll gently between your palms to make a ball. Roll in the granulated sugar to coat, then arrange 6 cookie dough balls on the first prepared baking sheet, leaving a few inches between each.

    Use a 1 1

  • After 10 minutes, the cookies should be puffy and beginning to crack on top. Let to cool for 5 minutes on the pan before transferring to a wire rack to cool fully. Enjoy!


Tip: Prep all your cookie dough balls at once, then place them on a plate and stick it in the fridge as each batch bakes. This will keep the dough firm and prevent it from spreading too much, and you don’t have to deal with taking the bowl of dough in and out of the fridge as you make each batch. Now you can just pluck six balls off the plate to put on the prepared baking sheet right before they go in the oven!

Nutrition Facts

Calories: 175kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 167mg | Potassium: 67mg | Fiber: 1g | Sugar: 15g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg


What makes Mexican hot chocolate different?

or chocolate, and is more on the sweet side. Mexican hot chocolate adds spices such as cinnamon and chile, as well as chopped bittersweet chocolate, to provide a rich but not too sweet taste. Traditionally, hot chocolate in the United States is prepared using a blend of cocoa powder and milk.

What makes cookies soft or chewy?

A cookie contains milk solids and water, both of which soften it. Brown sugar contains molasses, which acts as a softener. Combining lower-moisture sugar (granulated) and fat (vegetable shortening), together with a longer, slower bake, results in light, crispy cookies.

How do I make my cookies chewy?

Let the Dough to Rest Resting your cookie dough in the fridge is a hidden baker’s tip. Resting it for at least an hour will assist to evaporate part of the water and boost the sugar content, keeping your cooked cookies chewy.

What is the most popular hot chocolate in Mexico?

Mexican Chocolate Brands Most Popular for Hot Chocolate

Abuelita, Ibarra, and Taza chocolate are the three most popular chocolate disc brands.

Is Mexican hot chocolate the same as champurrado?

Champurrado, often known as Mexican hot chocolate, is a warm and creamy beverage prepared traditionally with masa, Mexican chocolate, brown sugar, and cinnamon. For an even more delightful treat, this Café Champurrado recipe includes Café Bustelo® Ground Espresso Coffee.

What flour is best for chewy cookies?

All-purpose flour is number one.

Because of its high protein level (about 10-12%), all-purpose flour is great for baking cookies. This protein range is great for creating soft yet chewy cookies.

What is the secret to soft cookies?

Making cookies fast in a hot oven – at 375 degrees F rather than a lower temperature – will result in soft cookies. They’ll bake quickly instead of languishing and drying out in the hot air of the oven. Slightly underbaking your cookies will provide softer results than baking them according to the recipe’s instructions.

Should I put 1 or 2 eggs in cookies?

Serious Eats did a little experiment and discovered that it made the ideal cookie. The source tested several egg combinations and concluded that two yolks provide a “light yet chewy texture and a taste that reminded me of French vanilla ice cream.”

Is butter or shortening better for chewy cookies?

Shortening may be the fat to use if you want chewy, moist cookies – but keep in mind that you may want to add some extra seasonings to give the cookies more flavor! Or, for the best of all worlds, combine butter and shortening.

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