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Spiced Mexican Chocolate Cookies

Betty Crocker Kitchens
Updated Sep 22, 2021
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We know what you're thinking; cinnamon, chocolate and... cayenne in a cookie!? Yup! Our Spiced Mexican Chocolate Cookies are a decadent, dark chocolate cookie elevated with a perfect hum of heat. These ingredients are traditionally found in Mexican cuisine, and when combined in the form of a dessert, the result is out-of-this-world good! The flavor profile of our Mexican chocolate cookies is rich, warming and simply irresistible. Try adding our cayenne chocolate cookies to your seasonal cookie tray, or have fun experimenting with a truly exciting new recipe. Remember, no whisk, no reward!

Spiced Mexican Chocolate Cookies

  • Prep Time 25 min
  • Total 1 hr 50 min
  • Servings 36
  • Ingredients 12
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Ingredients

  • 1 1/4 cups Gold Medal™ All-Purpose Flour
  • 1/4 cup unsweetened baking cocoa
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1/2 cup butter, cut into pieces
  • 1 cup semisweet chocolate chips
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 tablespoons Demerara (raw) sugar
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
  • Step 
    2
    In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
  • Step 
    3
    Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
  • Step 
    4
    Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

Nutrition

90 Calories
4 1/2g Total Fat
1g Protein
12g Total Carbohydrate
8g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Demerara sugar is an amber-colored cane sugar whose crystals are slightly larger than regular granulated sugar. Sprinkled over the top of these Spiced Mexican Chocolate Cookies, it adds a nice crunch and a lovely appearance.
  • tip 2
    When it comes to spices, freshness counts. To get the most flavor, spices should be stored in sealed containers and kept in a cool, dark place. Ground spices over a year old have likely faded in potency and won’t give your baked goods all the flavor they deserve.
  • tip 3
    Cayenne may seem like a strange ingredient for a cookie, but, in this case, it adds just enough heat to be interesting, without being overwhelming.
  • tip 4
    For best results, bake your Spiced Mexican Chocolate Cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
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