This Mexican chocolate cookies recipe takes everything I love about a steaming cup of cocoa and transforms it into a dark chocolate cookie with irresistible chew. Each bite carries the warmth of cinnamon, the indulgence of dark chocolate, and just a hint of spice. The real secret that makes these cookies unforgettable is the generous stir of dark chocolate chunks, which bake into melty pockets that make each cookie extra indulgent. It’s the kind of Mexican hot chocolate cookie recipe that deserves a permanent place among your favorite cookie recipes, especially during the holiday season when cozy flavors shine brightest.

Hand holding a Mexican Chocolate Cookie above a plate of cookies and a mug of hot cocoa topped with marshmallows.

I’ve always had a weakness for chocolate, and I’ll happily devour all the chocolate that makes its way into our house. So with fall around the corner and hot chocolate season starting soon, I knew I needed a cookie that captured that same cozy comfort. These spicy Mexican chocolate cookies bring together a rich chocolate flavor and the soft chew of fudgy cookies, balanced by just enough spice to keep things exciting. Best of all, these spicy Mexican chocolate cookies are perfect for sharing.

If you’re looking for other cozy fall cookies, try our Chocolate Ginger Cookie or our Triple Ginger Cookie for something extra special.

Why You’ll Love This Mexican Chocolate Cookie Recipe

Rich chocolate flavor: These cookies are loaded with deep, indulgent cocoa and dark chocolate chunks, giving every bite a chocolatey punch that will satisfy any sweet tooth.
Great for sharing: Perfect for gifting, cookie swaps, or passing around at holiday gatherings, these cookies are meant to be enjoyed with friends and family.
Keeps its texture: Chewy in the center with crisp, sugared edges, these cookies maintain their fudgy perfection even a day or two after baking.
Perfect Christmas cookies: With warm cinnamon, a hint of spice, and dark chocolate goodness, these festive treats bring variety and cozy holiday vibes to any cookie platter.

Ingredients (and Easy Swaps)

This Mexican Chocolate Cookies Recipe uses simple pantry ingredients with a few warm spices to create chewy, chocolatey cookies perfect for the holiday season.

Ingredients for Mexican Chocolate Cookies recipe including cocoa powder, cinnamon, cayenne, brown sugar, butter, eggs, and dark chocolate chunks.

All-purpose flour: the base for tender, chewy cookies; can substitute with a 1:1 gluten-free flour blend.
Cocoa powder (Dutch-process is best): gives deep chocolate flavor; natural cocoa works too, just slightly less rich.
Baking soda: helps cookies rise perfectly.
Kosher salt: balances the sweetness.
Ground cinnamon: adds warmth; can substitute with pumpkin pie spice, allspice, or even a pinch of nutmeg for a different cozy flavor.
Cayenne powder: a little goes a long way,all you need it is a quarter teaspoon. Can be swapped with chili powder, smoked paprika, or omit for a milder cookie.
Unsalted butter: brings richness and chewiness; can substitute with salted butter (reduce added salt slightly) or a neutral oil for a softer texture.
Light brown sugar: adds moisture and subtle caramel notes; can substitute with coconut sugar or dark brown sugar.
White sugar: for a lightly crisp exterior.
Egg: binds ingredients and adds tenderness; for this recipe use large eggs.
Vanilla extract: enhances the chocolate flavor.
Dark chocolate chunks: the secret to indulgent pockets of melted chocolate; semisweet or milk chocolate can also work. Chocolate chips can also be substituted in a pinch.

Step-by-Step Guide: Mexican Chocolate Cookies Recipe

Mixing flour, cocoa powder, cinnamon, cayenne, and baking soda in a bowl for Mexican Chocolate Cookies recipe.

Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and cayenne powder. Set aside while you work on the wet ingredients.

Creaming butter, brown sugar, white sugar, egg, and vanilla together to start Mexican hot chocolate cookie dough.

Mix the wet ingredients: In a large bowl, use a hand mixer or stand mixer to beat the butter with both the brown and white sugars until light and creamy, about 2 minutes. Add the egg and vanilla, and beat until smooth and glossy.

Blending dry cocoa mixture into wet butter and sugar mixture to form Mexican Chocolate Cookie dough.

Combine wet and dry ingredients: Reduce the mixer speed to low and add the flour mixture in two additions, stirring until all the flour is mixed in.

Stirring dark chocolate chunks into Mexican Chocolate Cookie dough for melty chocolate pockets.

Fold in the chocolate chunks: Using a wooden spoon or spatula, stir in the chocolate chunks by hand so every cookie gets pockets of melty, rich chocolate.

Rolling Mexican Chocolate Cookie dough balls in cinnamon sugar before baking.

Shape and roll: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, combine the granulated sugar and cinnamon. Scoop the dough into generous portions (about 2 tablespoons each) and roll into balls. A good cookie scoop is perfect for portioning these, but using two spoons works too. Roll each ball in the cinnamon sugar for a slightly crisp, sparkling exterior. Place the cookie dough balls 3 inches apart on the cookie sheet.

Tray of Mexican Chocolate Cookies on a baking sheet ready to be baked.

Bake: Bake for 10–12 minutes, or until the edges are set but the centers still look slightly soft. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm, or store in an airtight container to savor later!

Freshly baked Mexican Chocolate Cookies with chewy centers and sugared edges cooling on a baking sheet.

FAQs for This Mexican Chocolate Cookies Recipe

Can I make these Mexican Chocolate Cookies spicier (or milder)?

Absolutely. This Mexican chocolate cookies recipe is meant to have a gentle kick, but you can tailor the spice level to your taste. For extra heat, add a pinch more cayenne or sprinkle a little chili powder into the sugar coating. For a milder version, simply reduce the cayenne—or leave it out entirely—for a rich chocolate cookie without the spice.

How can I stop my cookies from spreading too much?

The best trick is chilling the dough. An hour in the refrigerator (or even overnight) firms up the butter so the cookies hold their shape in the oven. Using parchment paper instead of greasing your baking sheet also helps prevent excess spreading.

How do I keep cookies soft and chewy the next day?

Store your cooled cookies in an airtight container at room temperature. If they start to firm up, tuck in a slice of bread—the cookies will absorb just enough moisture to stay soft and fudgy without becoming soggy.

Can I make these cookies without a mixer?

Yes! While a mixer makes things easier, you can absolutely make this recipe with just a whisk and a sturdy spoon. Cream the butter and sugar together by hand until light and fluffy, then follow the steps as written. It may take a little more elbow grease, but the results are just as delicious.

Can I freeze Mexican Chocolate Cookie dough?

Yes! Scoop and roll the dough into balls, freeze on a tray, then store in a freezer bag. Bake directly from frozen, adding 1–2 minutes to the bake time.