Spicy Mexican Cookies Chocolate
Indulge your taste buds with a batch of Spicy Mexican Chocolate Cookies, a bold and flavorful twist on a classic treat! These rich, chocolatey cookies are infused with the warming spices of ground cinnamon and a hint of cayenne pepper, creating the perfect balance of sweetness and heat. With semi-sweet chocolate chips folded into every bite and a delightfully soft, chewy texture, these cookies are an irresistible fusion of sweet and spicy flavors. Ready in under 30 minutes, they’re perfect for festive celebrations, cozy evenings, or when you’re craving something a little adventurous. Pair them with a glass of milk or a cup of coffee for a truly decadent experience. Perfectly spiced and handcrafted with love, these cookies are a must-try for adventurous bakers and chocolate lovers alike!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cayenne pepper (or to taste)
- 0.5 teaspoon Salt
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Unsalted butter (softened)
- 2 pieces Large eggs
- 1 teaspoon Pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, cayenne pepper, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls 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 still look slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your spicy Mexican chocolate cookies on their own or with a glass of milk. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2633 mg | 114% | |
| Total Carbohydrate | 646.1 g | 235% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 408.6 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 374 mg | 29% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 2348 mg | 50% | |
*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.
