Just in time for Cinco de Mayo! These Mexican Chocolate Snickerdoodles pack a powerful flavor punch! Cinnamon and cayenne combine for an explosion of flavor that’s hard to resist. This easy cookie recipe is the perfect dessert for your chocolate loving friends!
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I am all about Mexican food and if there’s a way to incorporate chocolate into the mix…I’m in. I made these Mexican Chocolate Snickerdoodles last week to bring down to Chris’s parents house. I had totally dropped the ball on a making a chocolate cake for his Dad’s birthday a few weeks back.
I know. Awful.
What actually happened is I made chocolate cupcakes and set the timer just a few minutes early so I could check on them. When I checked, they still needed a good five minutes more….so I went and took a shower.
Yeah. Burnt chocolate cupcakes is never pretty so they stayed home and I went empty handed. Good news though – these Mexican Chocolate Snickerdoodles were a total hit and a new favorite for my family as well.
The great thing about this recipe is you don’t need to use Mexican chocolate – nope. The addition of cinnamon and cayenne gives a Mexican chocolate flavor to these chocolate snickerdoodles.
Now, you may be thinking, “Wow, just a quarter teaspoon of cayenne. Hmm, I really like a lot of heat, maybe I could add some more to the cinnamon-sugar mixture that the cookies get rolled in…”
STOP RIGHT THERE.
Someone else had this great idea and nearly burned her tongue off. I’m not going to name names, just take my word for it, it’s not a good idea.
The cayenne gives just a hint of heat, it’s not overpowering, but you definitely know it’s there. And really, that’s all you want in a cookie like this. The cookie itself has a deep chocolate flavor that is perfectly offset by the cinnamon and sugar coating. Delicious!
Like snickerdoodles? I have the BEST Snickerdoodle recipe right HERE!
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Mexican Chocolate Snickerdoodles
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 2 eggs room temperature
- 1 tbsp vanilla extract
- 1/2 cup unsweetened cocoa
- 2 1/4 cups all purpose flour
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 350F.
- In a large mixing bow, beat the butter and sugars together until nice and fluffy.
- Beat in cream of tartar, baking soda, salt, and cayenne pepper until well blended.
- Beat in eggs, one at a time, followed by the vanilla extract.
- Stir in unsweetened cocoa and flour just until combined.
- Combine sugar and cinnamon in a small bowl.
- Use a cookie scoop to scoop out dough and use the palm of your hands to form into a ball. Roll the ball in the cinnamon-sugar mixture and place on the prepared baking sheet. Flatten slightly with your palm.
- Bake cookies for 10 to 12 minutes. Let cookies cool on cookie sheet for a few minutes before transferring to a wire rack to cool.
- Store cookies in an airtight container for up to 5 days.
Notes
Nutrition
More cookie favorites!
Monster Peanut Butter Oatmeal Cookies
Reese’s Stuffed Giant Chewy Chocolate Chip Cookies
Maple Cinnamon Glazed Peanut Butter Cookies
Pistachio and White Chocolate Pudding Cookies
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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Deborah says
I believe there is a mistake in the recipe. The ingredients call for 1tbsp of vanilla – i think it should be 1 tsp.
Celia says
Can I freeze dough, and bake at a later date?
Jamie says
I just made these tonight. Mind. Blown. This is a stellar recipe! I also want to say that I tried a technique I heard about to hasten things along since I didn’t have softened butter. I used a food processor with the stick of butter and two sugars. It took several minutes of pulsing and a few times scraping/mushing around the butter but it was evenly beaten and I could proceed with the rest of the recipe. I didn’t refrigerate the dough or anything, so overall this was very quick to make. These are the prettiest cookies I’ve ever made. I am completely in love with them, a little crisp sugar on the outside, super soft inside, but durable enough to hold and eat casually without it falling apart. I’m bringing them into work and will be including them in my holiday baking – what a fun change! The chocolate flavor is so rich, enhanced by spice and cinnamon. Thank you for sharing this!
Rudz says
With what can I sustitute cream of tartar?
Suzie says
i was making these cookies for my monthly visit to our local Senior Center, which means I wanted to multiply the recipe.
The yield in the directions says it “serves 2 dozen”. I interpreted that to mean one recipe makes 24 cookies. I wanted 8 dozen (108 cookies) so I quadrupled it. 144 cookies later I was done.
Good news these are delicious cookies and abolutely will not go to waste. But just be aware that if you multiply the recipe, you may end up with more than you expected.