Mexican Chocolate Cherry Rounds
Indulge in the bold flavors of *Mexican Chocolate Cherry Rounds*, a irresistibly spiced cookie that blends rich, bittersweet chocolate with bursts of tangy dried cherries. These chewy delights get their distinctive kick from a dash of ground cinnamon and cayenne pepper, imparting a subtle warmth that complements the sweetness perfectly. Studded with dark chocolate chips and crafted with a fragrant vanilla base, these cookies strike the perfect balance between decadence and intrigue. Quick and easy to prepare in under 30 minutes, they make a sensational treat for holiday cookie exchanges or cozy evening desserts. Create these crave-worthy cookies today and enjoy layers of flavor in every bite!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.25 cups Unsweetened cocoa powder
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground cayenne pepper
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 0.25 cups Light brown sugar, packed
- 1 unit Large eggs
- 1 teaspoons Pure vanilla extract
- 0.75 cups Dark chocolate chips
- 0.5 cups Dried cherries, chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, ground cinnamon, ground cayenne pepper, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the dark chocolate chips and chopped dried cherries until evenly distributed throughout the dough.
Using a small cookie scoop or a tablespoon, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 16.3 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
