Spicy Mexican Hot Chocolate Cookies recipe

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Ingredients

1 ¾ cups white sugar, divided
1 cup softened butter
1 teaspoon vanilla extract
½ teaspoon sea salt
2 large eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
½ cup unsweetened cocoa powder
1 teaspoon ground cinnamon, divided
½ teaspoon cayenne pepper
2 ¼ cups all-purpose flour
1 cup semisweet chocolate chips

Nutrition Info

212 calories
carbohydrate: 29.2 g
cholesterol: 35.8 mg
fat: 10.6 g
fiber: 1.4 g
protein: 2.5 g
saturatedFat: 6.4 g
servingSize: -
sodium: 151 mg
sugar: 18.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

  2. Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs, add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.

  3. Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.

  4. Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.

  5. Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

Recipe Yield

24 cookies

Recipe Note

These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.

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