This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
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!
Ingredients
- 1 package chocolate cake box
- Butter (softened)
- Chocolate Chips
- Ground Cinnamon
- Cayenne
- Eggs
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 tsp 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.
Instructions
- 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!
Pro Tip:
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.
Storing Instructions:
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)
Chocolate Argentinian Alfajores
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!
Hungry for More
Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.
Mexican-Spiced Chocolate Chip Cookies
Ingredients
- 1 package chocolate cake box
- 2 eggs
- ½ cup butter (softened)
- 1 cup chocolate chips
- 1 1/2 tsp ground cinnamon
- 1/4 teaspoon cayenne
Instructions
- 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.
Smart to have a quick cookie recipe handy! I’d love to enter the giveaway. Every time I run into WF for a few items I drop a $100. I love their meat and fish and they are one if the few places I can find bone marrow bones. And a favorite new find is the Good Belly fermented coconut water. Yum!
Bone marrow is one of my favorites guilty pleasures. My son likes it too. Shhhh! No one tell him what it is!!
I love Whole Foods because they sell so many specialty foods I can’t find anywhere else. When I win I’m going to treat myself to something from their sushi bar, buy some young coconuts and vitamins! I also follow you on Instagram AND the contest ends on December 13th, my birthday so I’m feeling lucky!
I love their sushi bar too. Happy Birthday!
I’m following you on instagram as pokergrl8 and I would love to get cold cuts and cookies for the holiday! Thank you very much!
I follow you on Instagram as cezovski9
I would buy cheese — lots of it!
We were just at Whole Foods yesterday. We bought milk, cereal, and cookies from the baked goods display (you know… the basics). And of course I follow on Instagram!
I would buy Gluten-Free and Allergen-Free Items for my kids! They have multiple food allergies and most of the items I need to bake them are only at Whole Foods!
They have a great gluten-free selection.
I bought yummy macaroons last time as was at Whole Foods. Next time I would pick up some fresh produce and try out some of their prepared salads. Following on Instagram too of course 🙂
I would buy ingredients to make some lactation cookies! I hear they sell brewer’s yeast. I’d follow you on Instagram, if I had an account 😉
I haven’t been to Whole Foods in awhile. I’d look at their wine and cheese for our holiday dinner. We’re having lots of people over and I need to stretch the meal!
They have a great wine and cheese selection for the holidays.
I follow you on Instagram!
I’d but stuff to make tamales. Chicken with salsa verde and pork salsa Roja. Now I’m really craving them! Thanks for the chance to win!
YUM! Will try these tonight. Look AMAZING!!
Hope you do. They’re so easy to make. Gotta love that!