Description
Indulge in the delightful flavors of Mexican Hot Chocolate Cookies, also known as Chocolate Snickerdoodles. These soft, fudgy cookies blend rich chocolate with a touch of cinnamon, rolled in sugar to create a unique and irresistible treat that everyone will love. Their chewy centers and slightly crisp edges make them perfect for any occasion—whether it’s a cozy family gathering or a festive celebration. Easy to make and incredibly satisfying, these cookies are sure to become a favorite in your baking repertoire.
Ingredients
Scale
- 1 cup softened butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ to ⅓ cup granulated sugar for rolling
- 1 ½ tablespoons cinnamon for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl or stand mixer, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs and vanilla extract; mix well.
- Gradually mix in the cocoa powder and flour, then add cream of tartar, baking soda, baking powder, and salt.
- Shape dough into balls about two tablespoons each and roll in the cinnamon-sugar mix.
- Place on prepared baking sheets; bake for 10-12 minutes until edges are set but centers remain soft.
- Cool slightly before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie (38g)
- Calories: 160
- Sugar: 11g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg