Description

These Mexican Hot Chocolate Cookies bring together rich chocolate, warming cinnamon, and a hint of chili spice to create a treat inspired by ancient Mayan flavors. Perfect for holidays, cookie swaps, or when you want a cozy twist on classic chocolate cookies.

Ingredients

Scale

1 box chocolate cake mix (devil’s food or fudge)
2 large eggs, whisked
1/3 cup melted butter or vegetable oil
1/4 cup granulated sugar
1 1/2–2 tbsp ground cinnamon
Optional: 1/8 tsp chili powder
Optional: 1/2 cup chocolate chips
Optional: 1/2 cup chopped nuts
Optional: mini marshmallows for topping

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a small bowl, mix sugar and cinnamon for topping and set aside.
In a mixing bowl, combine cake mix, whisked eggs, and melted butter. Stir until a thick, sticky dough forms.
Using a cookie scoop or spoon, roll dough into balls and coat each one in cinnamon sugar mixture.
Place on baking sheet, spacing about 2 inches apart, and bake for 9–11 minutes until set but soft.
Let cookies cool on sheet for 4–5 minutes, then roll again in remaining cinnamon sugar for extra flavor.
Transfer to wire rack and cool completely before serving or storing.

Notes

Add a pinch of chili powder for heat or mini marshmallows for authentic hot chocolate flavor. Don’t overbake – cookies should stay soft. Store in an airtight container for up to 4 days or freeze dough for up to 3 months.

Prep Time: 10 minutes
Cook Time: 9-11 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican Inspired

Nutrition

Serving Size: 1 cookie
Calories: 125
Sugar: 10g
Sodium: 190mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: mexican hot chocolate cookies, chocolate cookies, cinnamon cookies, spicy chocolate, easy cookie recipe