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You are here: Home / Recipes / Dessert / Mexican Chocolate Snickerdoodles

Mexican Chocolate Snickerdoodles

May 4, 2016

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chocolate snickerdoodles made with cinnamon and cayenne.

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! Love snickerdoodles? Make sure to try my classic Snickerdoodle recipe and these White Chocolate Snickerdoodles! 

mexican-chocolate-snickerdoodles-recipe

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.

These Mexican Chocolate Snickerdoodles pack a powerful flavor punch that keeps you wanting more! 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!

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.

These Mexican Chocolate Snickerdoodles pack a powerful flavor punch that keeps you wanting more! 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!

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!

More Cookies To Try

  1. Chewy Chocolate Chip Cookies
  2. No Bake Cookies
  3. Loaded Peanut Butter Chocolate Chip Cookies
  4. Chocolate Chip Skillet Cookie
  5. Blueberry Pistachio Oatmeal Cookies

How To Make Mexican Chocolate Snickerdoodles

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5 from 1 vote

Mexican Chocolate Snickerdoodles

These Mexican Chocolate Snickerdoodles pack a powerful flavor punch that keeps you wanting more! 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!
Course Dessert
Cuisine Mexican
Keyword cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24
Calories 146kcal
Author Trish – Mom On Timeout

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.

Nutrition

Calories: 146kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 83mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 145IU | Calcium: 15mg | Iron: 0.9mg
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enjoy!
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By Trish - Mom On Timeout May 4, 2016 Chocolate, Christmas Recipes, Cookies, Dessert, Favorites, Mexican, Recipes

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Comments

  1. Deborah says

    December 14, 2017 at 2:43 PM

    I believe there is a mistake in the recipe. The ingredients call for 1tbsp of vanilla – i think it should be 1 tsp.

    Reply
  2. Celia says

    December 6, 2017 at 1:29 PM

    Can I freeze dough, and bake at a later date?

    Reply
  3. Jamie says

    December 5, 2017 at 10:37 PM

    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!

    Reply
  4. Rudz says

    October 10, 2017 at 8:17 AM

    With what can I sustitute cream of tartar?

    Reply
  5. Suzie says

    September 27, 2017 at 3:28 PM

    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.

    Reply
  6. Sue perrin says

    September 15, 2017 at 8:34 AM

    These cookies are fantastic. I replaced half the butter with cannabis oil, the sugar and spices blended well with the herb. Thanks for sharing this recipe

    Reply
    • Trish - Mom On Timeout says

      September 17, 2017 at 4:59 PM

      Wonderful Sue! So glad you enjoyed them!

      Reply
  7. Melissa says

    December 8, 2016 at 6:31 PM

    Just finished making these tonight for my office potluck and omg! They are so so good. Just the right amount of chocolatey and the cayenne flavor comes in at the end. Super soft too! I was interested in making these not only because they sounded yum, but because they were so simple too. Definitely will be making these again. Thank you so much for sharing!

    Reply
  8. Veronica says

    October 27, 2016 at 11:53 AM

    Is the dough supposed to be super sticky and messy? They come out good but the dough is a pain to work with, very sticky and messy. Would it be best to chill the dough in the fridge?

    Reply
  9. Jordan says

    August 20, 2016 at 11:24 AM

    These are in my oven now and smell amazing!!!! I can’t wait to try them!

    Reply
  10. Laura says

    August 6, 2016 at 8:42 PM

    I was expecting these to be made with Mexican chocolate! Still looks delicious and I can’t wait to give them a try.

    Reply
  11. Hafsa says

    May 10, 2016 at 11:36 AM

    I really like chocolates and soon I will try this recipe. Thanks for sharing 🙂

    Reply
    • Trish - Mom On Timeout says

      May 10, 2016 at 1:31 PM

      Wonderful! Thanks for stopping by!

      Reply
  12. Melissa Howell says

    May 7, 2016 at 7:05 PM

    Oh my gosh! I have to try these! I just posted a recipe for Mexican Chocolate Cookies on my blog, but I love the idea of combining them with a Snickerdoodle!

    Reply
  13. Cecile- My Yellow Farmhouse says

    May 7, 2016 at 10:22 AM

    These are so delicious looking and I love the idea of adding cayenne!!!

    Reply
  14. Mir says

    May 5, 2016 at 3:28 AM

    My husband would totally add more cayenne and burn his tongue off. That is totally him.
    Sorry the cupcakes went south, but these are amazing!

    Reply
  15. Roxana says

    May 4, 2016 at 8:46 PM

    I love how soft the cookies look! I’m sure your family loved them!

    Reply

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Hi, I’m Trish!

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