These Mexican-Spiced Chocolate Chip Cookies are undeniably rich and delicious. Satisfy your chocolate craving with a big batch.

Jump to Recipe Add us as a Google trusted source

Three chocolate chip cookies stacked on top of each other.

Mexican Spiced Chocolate Chip Cookies are a busy mom’s best friend!

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

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

1 Ingredients
2 Instructions
3 Pro Tip:
4 Storing Instructions:
5 More Cookie Recipes:
- 5.1 Hungry for More
6 Mexican-Spiced Chocolate Chip Cookies

Ingredients

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.

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.

Four balls of spiced chocolate chip cookie dough on a baking sheet ready to bake.

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.

Mexican spiced chocolate cookies on a baking sheet.

For best results, let the cookies cool slightly before removing.

They can be soft and crumble if immediately removed.

For another easy and yummy dessert, try Chewy Peanut Butter Cookies.

What makes crunchy or soft cookies?

If you bake the cookies slower than normal, they will result in a crunchy cookie.

Letting the chocolate cookies rest on a cooling rack.

Let them cool completely on a wire rack. Serve and enjoy!

Make Gluten-Free Chocolate Chip Cookies simply add the cinnamon and cayenne.

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:

Chocolate chip cookies served on a white plate.

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

These Mexican-Spiced Chocolate Chip Cookies are undeniably rich and delicious. Satisfy your chocolate craving with a big batch.

5 from 35 votes

Print Pin Rate

Course: Dessert

Cuisine: Mexican

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 208kcal

Author: Maggie Unzueta

Ingredients

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.

Notes

To make it healthier you can use applesauce instead of butter.

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.

What is the secret to chewy chocolate cookies?

Add an egg yolk. The fat in the egg yolk will keep them moist and chewy.

Note: 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.