Skip to main content

Mexican Hot Chocolate Cookies

These delicious cookies come from the Martha Stewart Holiday Cookies special issue that is on the newsstands now.  Look for it because there is a cookie recipe in there for everyone.  I tried these awhile ago & they were a great success.

Have all of your ingredients premeasured before starting.  French chefs call this mise en place and it's a good habit to get into.  The butter and eggs have to be at room temperature in order to cream properly.

The recipe calls for cocoa powder (dutch-processed).  Cocoa has a tendency to clump which is why I always presift it before proceeding with the recipe.  Those lumps that are left can be pushed through with your spatula or wooden spoon.

In the bowl of your mixer cream your butter and sugar well.  You don't want to overbeat this mixture because you may have cookies that spread too much.  Just beat until it's creamy.

Add your eggs one at a time until well blended.  I always crack my eggs in a separate bowl.  This will keep any unwanted pieces of eggshell out of your dough.

This is what you want to see before adding your next egg.  A well incorporated egg in the butter/sugar mixture should have no slickness. 

Scrape your paddle.

Although your stand mixer does a good job of mixing, it's still necessary to scrape down the bowl with a spatula.

                       Add your dry ingredients on low speed.  

Mix well.

Use your spatula to scrape all that dough off your paddle.  Now it's time to chill it.  I almost always chill a butter cookie dough before baking.  This helps retain its shape when baking.

What gives these cookies their Mexican flavor is the combination of cinnamon & chili powder.  I happened to use cayenne pepper for these.  Mix with the remaining sugar.

At this point your oven should be preheated & your cookie sheets should be lined with either parchment or a silpat.  Portion out your cookie dough with an ice cream scoop & drop the balls into the cinnamon sugar. 
Place them on the baking sheet & pop them into the oven. 

Once the cookies have come out of the oven, let them cool before packaging them up.  Don't be surprised if the aroma prompts your neighbors, friends or family for an unexpected pop in.  Make plenty of these because they're going to love them.

These were a special care package for a nephew of mine who happens to be a chocoholic.  I placed each one in a cupcake liner because they were so tender & wrapped them in a large cellophane bag. 

Make an extra batch for gift giving because everyone is going to want to try them.  Perfect for the cookie monster in all of us.  Enjoy!


  1. Now I want us to get peronalized stickers!!! what a great idea :) Gracias por siempre darnos buenas ideas y fabulosas recetas-Rocio

  2. :( I'm Mexican please send my cookies! I love your blog! xoxo, me

  3. Thank you Risa del Mar! ;) I will note your request & get right on them.


Post a Comment

Thank You for Posting!

Popular posts from this blog

Antique Salt Cellars

There was a time when salt cellars played an important role on the dining table for the host or hostess.  As a result of it being such an expensive commodity several hundred years ago, salt was seen as a luxury and it was the well to do that made salt cellars quite fashionable & a status symbol for the home.  A single salt cellar usually sat at the head of the table and was passed around throughout the meal.  The closer one sat to the salt cellar, the more important one was deemed by the head of the household.  Smaller cellars that were more accessible and with an open top became a part of Victorian table settings.  Fast forward to the 20th century when salt was no longer a luxury and when anti caking agents were added to make salt free-flowing, and one begins to see salt cellars fall out of fashion.  Luckily for the collector and for those of us who like to set a table with Good Things , this can prove to be a boon. Salt cellars for the table come in silver, porcelain, cut glass

How to Paint a Chair

If you have ever felt the need to spruce up a set of chairs or give them a new look, why not try a little bit of paint?  Our tastes in decor and color will probably alter throughout our lives, and at some point, we may find ourselves wanting to change the look of our furniture without having to spend a lot of money.  That's where a few handy tips, some tools from the hardware store, and good-quality paint come in handy.   I know I'm not alone in paying visits to local antique shops, antique fairs and flea markets, and falling in love with pieces of furniture that would be perfect if they were just a different color.  You don't have to walk away from a good purchase simply because it's the wrong color.   My dear friend, Jeffrey, is forever enhancing his home with collectibles from flea markets and tag sales.  However, certain items aren't always up to Jeffrey's tastes when he brings them home.  He is the type of person who won't hesitate to chang

Vintage Wilton Wedding Cakes

Wedding cakes have certainly evolved over the decades just as tastes and styles have in our American way of life.  There was a time when elaborate & very formal towering feats of sweetness were the standard for every bride & groom.  Growing up in a household where I witnessed several wedding cakes take shape from start to finish, I can tell you  that every single one of these was a true labor of love.  For mom, Wilton was the go-to supplier in every aspect of cake baking, including the wedding cakes which flew out of our house every single year for friends & family.   Vintage Wedding Cake Toppers It’s fun going back and looking at Wilton’s methods and styles for wedding cakes during the 1960s and 1970s.  Back then, the shapely cakes were not simply stacked and covered in perfect fondant the way they are these days, but were iced and decorated with real buttercream, along with a multitude of accessories.  There was even a working fountain available that could b