• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact

Sift logo

menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
×
Sift » Blog » Recipes

Modified: Feb 21, 2025 by siftrva · This post may contain affiliate links.

Mexican Hot Chocolate Cookies

Jump to Recipe
Spread the love

Mexican hot chocolate cookies, the cookie that other than the heath bar cookie, Josh asks for or declares his love for on the most regular basis. What I love about these cookies are that they are really easy to make! They are basic in their ingredients but packed SO full of flavor. So, let's get started.

What do you need for Mexican hot chocolate cookies?

For the cookies you will need:

  1. 1⁄2 cup gluten free flour
  2. 3⁄4 cup cocoa powder
  3. ¾ teaspoon ground cinnamon
  4. ¾ teaspoon cayenne (if you like them hot. Use ½ teaspoon if you don't want them too hot)
  5. ¼ teaspoon freshly ground black pepper
  6. ¼ teaspoon salt
  7. ¾ cup sugar
  8. 1 egg
  9. 12 tablespoon butter (1 and a half sticks of butter- you want unsalted and i should be cold)
  10. ½ teaspoon vanilla extract

For the Drizzle:

  1. 1 cup of white chocolate
  2. ½ teaspoon vanilla
  3. 1 teaspoon crisco

How do you make Mexican hot chocolate cookies?

To make the cookies:

  1. Whisk the flour, cocoa, cinnamon, cayenne, salt, and pepper together in a medium bowl and set aside.
  2. Put sugar, vanilla, and egg into a large bowl and beat with an electric mixer on high speed until thick and pale, about 3 minutes. Add butter and continue to beat on high speed until smooth, about 3 minutes more. Using your fingers, work flour mixture into butter mixture until dough is just combined.
  3. Divide dough in half and roll each half into a 9″ log. Wrap each log in parchment paper, twisting ends tightly to make a uniform cylinder. Freeze dough logs (min. 2-8 hours). I usually leave it overnight.
  4. Preheat oven to 350°. Unwrap dough and slice each log into rounds about 1⁄3″ thick. Place rounds 1⁄2″ apart on parchment paper-lined cookie sheets. Bake cookies until slightly puffed and tiny cracks appear on surface (10-12 minutes).
  5. Allow them to cook on the pan once removed from the oven for 10 minutes. Once they are cooler, transfer them to a wire rack and allow them to cool completely.

To make the drizzle:

  1. Combine the white chocolate, vanilla, and crisco in a bowl.
  2. Microwave in 30 second increments- stirring each time after.
  3. Once you achieve a smooth consistency, use a fork to drizzle over your cookies and allow them to harden.
  4. Serve! They will stay great on the counter for about a week and can go much longer in the freezer. They are a great and hardy cookie.

Why should you make these?

For one, these cookies are SO easy. Honestly, I think they are the easiest cookie recipe I have. They are incredibly addictive and a great gift (especially around the holidays when you want something sweet but will also warm you up!). It also is super fun to drizzle stuff onto cookies.

Let me know if you make them and what you think!
- L

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mexican Hot Chocolate Cookies on a cookie tray.

Mexican Hot Chocolate Cookies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sift | Gluten Free
  • Total Time: 8 hours 20 minutes
  • Yield: 2 dozen 1x
Pin Recipe

Description

Mexican hot chocolate cookies are a delicious and easy treat. Gluten free and quick, they will soon become a regular recipe in your household.


Ingredients

Units Scale

For the cookies you will need:

  • 1 /2 cup gluten free flour
  • 3 /4 cup cocoa powder
  • ¾ tsp ground cinnamon
  • ¾ tsp cayenne (if you like them hot. Use ½ tsp if you don't want them too hot)
  • ¼ tsp freshly ground black pepper
  • ¼ tsp salt
  • ¾ cup sugar
  • 1 egg
  • 12 tbsp butter (1 and a half sticks of butter- you want unsalted and i should be cold)
  • ½ tsp vanilla extract


Instructions

To make the cookies:

  1. Whisk the flour, cocoa, cinnamon, cayenne, salt, and pepper together in a medium bowl and set aside.
  2. Put sugar, vanilla, and egg into a large bowl and beat with an electric mixer on high speed until thick and pale, about 3 minutes. Add butter and continue to beat on high speed until smooth, about 3 minutes more. Using your fingers, work flour mixture into butter mixture until dough is just combined.
  3. Divide dough in half and roll each half into a 9″ log. Wrap each log in parchment paper, twisting ends tightly to make a uniform cylinder. Freeze dough logs (min. 2-8 hours). I usually leave it overnight.
  4. Preheat oven to 350°. Unwrap dough and slice each log into rounds about 1⁄3″ thick. Place rounds 1⁄2″ apart on parchment paper-lined cookie sheets. Bake cookies until slightly puffed and tiny cracks appear on surface (10-12 minutes).
  5. Allow them to cook on the pan once removed from the oven for 10 minutes. Once they are cooler, transfer them to a wire rack and allow them to cool completely.

To make the drizzle:

  1. Combine the white chocolate, vanilla, and crisco in a bowl.
  2. Microwave in 30 second increments- stirring each time after.
  3. Once you achieve a smooth consistency, use a fork to drizzle over your cookies and allow them to harden.
  4. Serve! They will stay great on the counter for about a week and can go much longer in the freezer. They are a great and hardy cookie.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: Mexican

Nutrition

  • Calories: 6116
  • Sugar: 130
  • Sodium: 725
  • Fat: 230
  • Saturated Fat: 120
  • Carbohydrates: 1449
  • Fiber: 615
  • Protein: 366
  • Cholesterol: 92

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe Card powered byTasty Recipes

More Gluten Free Recipes

  • Gluten-Free Sourdough Bread
  • Gluten-Free Sourdough Starter
  • Ube Crinkle Cookies (Purple Yam Cookies)
  • Easy Ube Brownies

About siftrva

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
Recipe Rating




Primary Sidebar

Custard Apple Tart: A French NormandeTarte Recipe

What will you find on Sift?

  • 100% gluten free sweet & indulgent recipes that I've tested in my own kitchen that I hope you'll try and love!
  • Step by step instructions (including some videos) on how to perfect your gluten free cooking and baking game.
  • All of my favorite cooking, baking, and photography equipment that I deem essential in the kitchen!

More about Sift →

As Featured In

Footer

↑ back to top

About

Recipes

Contact

Privacy Policy

Disclaimer

Terms & Conditions

© 2024 Sift