Mexican Hot Chocolate Cookies

Total Time Prep: 25 min. + chilling Bake: 10 min./batch
Yield about 2 dozen
Test Kitchen Approved
A little bit sweet and a little bit spicy, this Mexican hot chocolate cookie recipe is every bit as cozy as a cup of cocoa. Here's how to make these chewy, chocolaty cookies.

Ingredients

  • 3/4 cup butter, cubed
  • 2 ounces unsweetened chocolate, chopped
  • 1 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 1 large egg, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon, divided
  • 1/4 teaspoon salt
  • 1/2 cup confectioners' sugar

Directions

  1. In a microwave, melt butter and chocolate; stir until smooth. Beat in brown sugar and corn syrup until blended. Beat in egg. In another bowl, whisk flour, baking soda, 1 teaspoon cinnamon and salt; gradually beat into brown sugar mixture. Refrigerate, covered, until firm, about 1 hour.
  2. Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and remaining 1/2 teaspoon cinnamon. Shape dough into balls by tablespoonfuls; roll in confectioners' sugar mixture. Place 2 in. apart on greased baking sheets.
  3. Bake until cookies are set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling.

Nutrition Facts

1 cookie: 158 calories, 7g fat (4g saturated fat), 23mg cholesterol, 184mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 2g protein.

When it’s baking time, my family lobbies for these Mexican crinkle cookies. You can replace 1 oz. unsweetened chocolate with 3 Tbsp. cocoa powder plus 1 Tbsp. shortening, butter or oil.—Kim Kenyon, Greenwood, Missouri
Recipe Creator

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