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Mexican Spiced Chocolate Chip Cookies are a busy mom’s best friend!
I’ve made these several times for cookie exchanges.
No one ever guesses that they come from a cake box. Everyone is always shocked when I give them the recipe.
They’re different than traditional chocolate chip cookies and perfect for holiday baking, especially with a big cup of champurrado. Soft, rich, delicious!
Table of Contents
These Mexican chocolate cookies will have a kick because of the cayenne but not much. You can also use chili powder, chipotle powder, or ground red pepper as a substitute.
Walnuts, chopped almonds, or chopped cashews make a great addition to the recipe.
Also consider … Believe it or not … adding ½ teaspoon coffee grounds to enhance the chocolate flavor. Don’t knock it till you try it.
Be sure to use softened butter so everything mixes well. Here’s a guide on how to soften butter quickly.
- Preheat the oven to 350 degrees Fahrenheit.
- Add the dry ingredients and wet ingredients to large bowl.
- Mix well either with a hand mixer or a stand mixer.
If using a stand mixer, use the paddle attachment. High speed will make the flour mixture go everywhere. Keep it at medium speed.
The batter might be a little tough at first, but keep working at it. If you need to, add a splash of water to the chocolate mixture, go for it, but not a lot. Only a splash.
To make the cookies fluffier, add an egg.
Don’t forget to scrape the sides of the bowl to make sure everything gets mixed well.
- Line baking sheet.
- Once everything is combined, drop balls of dough on a greased cookie sheet.
- Bake for 10 minutes.
I added some chocolate chips right on top of the cookie dough balls just for looks, but this is optional. Or rough chop a chocolate bar and add to the top of the cookies.
Line a cookie sheet with parchment paper or grease it up with butter before adding the unbaked cookies.
An ice cream scoop works well in measuring out the cookie dough. Or use two spoons to shape dough.
For best results, let the cookies cool slightly before removing.
They can be soft and crumble if immediately removed.
What makes crunchy or soft cookies?
If you bake the cookies slower than normal, they will result in a crunchy cookie.
Also try haystack cookies which require no baking and harden on a silicone mat for an hour.
Let them cool completely on a wire rack.
Serve and enjoy!
To make a “better-for-you” version of these sweet treats, use applesauce instead of butter.
What is the secret to chewy chocolate cookies?
Add an egg yolk. The fat in the egg yolk will keep them moist and chewy.
Place any leftovers in an airtight container. Store at room temperature for up to 4 days.
Or, take the leftover cookies and place them in a freezable bag, removing as much air as possible. They last for 8-12 months in the freezer. Thaw and enjoy.
More Cookie Recipes:
Galletas de Avena (Oatmeal Cookies)
You’re going to love the addition of cinnamon and hint of cayenne pepper. These Mexican Spiced Chocolate Chip Cookies are studded with chocolate chips and seriously delicious. A true chocolate lover’s dream!
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Mexican-Spiced Chocolate Chip Cookies
- Preheat oven at 350 degrees Fahrenheit.
- Mix all ingredients together.
- The batter might be a little tough at first, but keep working at it.
- If you need to, add a splash of water, go for it but not a lot.
- Once everything is combined, drop on a greased cookie sheet.
- Bake for 10 minutes.
- Cool and serve.