Mexican Chocolate Cookies

Yay it’s Friday! Let’s celebrate with cookies! Not just any cookies, but cookies with a little kick, otherwise known as Mexican Chocolate Cookies.

These fudgy, cinnamony, slightly spicy cookies are perfect to make this weekend to start the Cinco de Mayo festivities. Speaking of Cinco de Mayo festivities do you have any plans to celebrate the day? My husband and I jumped the gun a little and went out for Mexican food last weekend, but that’s not to say we won’t be indulging in one of our favorite cuisines again this weekend. We eat Mexican food at least once a week in our house, so since Cinco de Mayo is coming up why not celebrate and eat it at least two times during the week! When we go out for Mexican food we don’t typically order dessert, usually because we are so stuffed from dinner (the chips and salsa are my kryptonite).  The only items I ever really see on the dessert menu are sopapillas and fried ice cream, which while they are good, they aren’t something I typically crave or want after a heavy meal. However, if these Mexican Chocolate Cookies were on the menu served with a scoop of vanilla ice cream, I would be in heaven.

I based the recipe for these cookies off of my Fudgy Chocolate Kahlua Cookies with Bailey’s Buttercream. While I didn’t make the Mexican Chocolate Cookies into sandwich cookies I am now sitting here imagining them smashed together with cinnamon buttercream! The changes I made to the cookies were eliminating the Kahlua and replacing that flavor with cinnamon and a pinch of cayenne pepper.

You read that right, spicy cayenne pepper! You may be thinking how odd it sounds to add pepper to a sweet cookie, but trust me, chiles and chocolate are made for each other. The cayenne doesn’t make the cookie overly spicy, but rather gives you a slight kick in the back of your throat after you have swallowed. It’s a little unexpected and will leave people wondering what is causing that slight burn and leaving them wanting a cold glass of milk or a scoop of ice cream. When I had my husband sample one he didn’t taste the heat at first, but after a few seconds it hit him, it was actually a little funny with him being the spice wimp that he is. If you are a chocolate/cookie/spice lover then you will love these cookies. They turn a traditional chocolate cookie into one with the heat turned up!

Yields 14 cookies

Mexican Chocolate Cookies

Fudgy chocolate cookies with the heat turned up!

15 minPrep Time

8 minCook Time

23 minTotal Time

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Ingredients

• 1/2 cup + 1 T. whole wheat pastry flour
• 1/8 t. baking soda
• pinch of kosher salt
• 1/2 t. cinnamon
• 1/8 t. cayenne pepper
• 2 T. unsalted butter, melted
• 4 T. granulated sugar
• 3 T. brown sugar
• 1/4 cup unsweetened cocoa powder
• 5 T. plain non fat Greek yogurt
• 1/2 t. vanilla extract
• Turbinado sugar for topping (optional)

Instructions

1. Preheat over to 350 degrees and line a baking sheet with parchment paper or a silpat mat.
2. In a small saucepan melt the butter.
3. Add the sugar and cocoa powder to the butter and whisk it together.
4. Turn the heat off and add in the Greek yogurt and vanilla extract whisking until everything is combined.
5. In a medium sized bowl whisk together the flour, baking soda, salt, cinnamon, and cayenne pepper.
6. Pour the chocolate mixture into the dry ingredients and fold together with a spatula until everything is incorporated.
7. Use a cookie scoop to measure out the cookies.
8. Roll them into a ball and then flatten them slightly with your hand.
9. Top the cookies with a sprinkle of turbinado sugar.
10. Place them in the oven on the middle rack and bake for 8-10 minutes.
11. Let the cookies cool for a couple minutes on the baking sheet before removing them and putting them on a cooling rack.

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https://reciperunner.com/mexican-chocolate-cookies/