Mexican Hot Chocolate Sandies

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This cookie comes with a teeny-tiny kick, but you can leave it out if you want (and it will still be awesome). Mexican hot chocolate always has cinnamon in it, and it’s the secret ingredient in these cookies too, along with a little cayenne for heat.

But the real star here is the rich, chocolat-y cookie. It would be fabulous on it’s own. But laced with cinnamon and cayenne and then dusted in more cinnamon sugar, it’s reallllllllly good.

If you’re the kind of weirdo who LOVES heat, you can add a hint of cayenne to the cinnamon/sugar mixture that each cookie is rolled in before baking. That will amp it up a bit and wake your palate right up!

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Mexican Hot Chocolate Sandies

1 3/4 cups white sugar, divided
1 cup softened butter
1 teaspoon vanilla extract
1/2 teaspoon sea salt
2 large eggs
2 teaspoons cream of tartar

1 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1 teaspoon ground cinnamon, divided
1/2 teaspoon cayenne pepper
2 1/4 cups all-purpose flour
1 cup semisweet chocolate chips

Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.

Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.

Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.

Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

Makes about 24 cookies.

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