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These Mexican Hot Chocolate Cookies start with a soft and chewy chocolate cake mix cookie made even richer from a double coating in cinnamon sugar. They’re like a rich and spicy hot chocolate bomb, in cookie form!
Table of Contents
The magic of these cookies is in their texture and flavor. The cake mix gives them a light yet chewy consistency, while the cinnamon-sugar coating adds a slight crunch on the outside.
They’re a little spicy, a little sweet, and completely addictive—especially when paired with a cup of hot cocoa or coffee. If you love snickerdoodles but crave something chocolatey, these cookies are about to become your new favorite.
Recipe Ingredients
- Chocolate Cake Mix- Using a cake mix for the base of this chewy cookie keeps the ingredient list down and also makes them delicious.
- Butter- Substituting butter for vegetable oil helps to keep the cookies moist and adds flavor.
- Cinnamon- Used to give this hot chocolate cookie a bit of spice without being too much.
See recipe card for full information on ingredients and quantities.
How to make Mexican Hot Chocolate Cookies
1. Begin by combining the chocolate cake mix, melted butter and oil in a medium bowl. Use a hand held mixer {or by hand} to get the ingredients mixed together well.
2. The dough will be thick and a bit sticky but that is exactly what you want.
3. Use a medium cookie scoop to scoop dough and place it into a bowl with the cinnamon sugar mixture. Roll to coat.
4. Place your cinnamon and sugar covered cookie dough mounds onto a silicone mat {or parchment} lined baking sheet.
5. Bake for 9-11 minutes. The cookies might appear to be a little underdone but that is alright. Let them sit on the cookie sheet to cool for 5 minutes.
6. Finally, roll them in the cinnamon sugar mixture one last time and place onto a cooling rack to cool completely.
Cookie Tips
- If you don’t have butter, use vegetable oil in the cookie dough. Either ingredient can be used with great results. Use what you have.
- Use a cookie scoop to keep all of the cookies the same size. This simple step allows all of the cookies to bake at the same rate.
- Roll the cookies in the cinnamon sugar mixture twice. Rolling them both before baking and after baking will give you a wonderful cinnamon flavor.
- Do not over bake the cookies. Cake mix cookies are amazing but the one thing that can easily happen is they get too hard from over baking.
Variations
- For an extra spicy cookie, add a 1/8 teaspoon of chili powder to either the cookie dough or the topping.
- Add a half cup of chocolate chips to the cookie dough for added chocolate flavor.
- Drizzle the top of the cookies with some salted caramel for a fun twist.
- Add a half cup of chopped almonds or walnuts to add texture.
- Top the cookies with marshmallows the last 2-3 minutes of baking like I did with these Rocky Road Cookies.
Recipe FAQs
Mexican hot chocolate has a different flavor because of the addition of spice. Cinnamon and sometimes chili powder are used to give it great flavor.
They are not the same. Mexican hot chocolate does not mean that it is made with Mexican chocolate, it is the spice used to flavor a hot chocolate.
The best way to store these cookies is in an airtight container at room temperature. They will stay soft for 4-5 days.
These cookies freeze wonderfully. The best way to freeze them is to place all of the cookies in a single layer on a baking sheet. Place them into the freezer for an hour. Then take the frozen cookies and place them in a zipper bag.
Freezing them this way ensures that the cookies will not stick together and you can pull a few at a time easily.
More like these Mexican Hot Chocolate Cookies:
Cake Mix Cookies
The Best Churro Cookies Recipe
Cheesecakes
No Bake Margarita Cheesecake Recipe
Desserts
Easy Tres Leches Cake
Cakes
Mexican Churro Cake
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @practicallyhomemade on Pinterest!
Mexican Chocolate Cookies
Ingredients
- 1 box chocolate cake mix
- 2 eggs , {whisked}
- 1/3 cup butter , {melted}
Topping
- 1/4 cup granulated sugar
- 1 1/2-2 tbsp cinnamon
Instructions
- Preheat the oven to 350 degrees. Combine cinnamon and sugar {topping ingredients} in a small bowl and set aside.
- Combine cake mix, eggs and melted butter in a medium bowl. Mix using a hand held mixer {or by hand}. NOTE: Dough will be thick.
- Using a medium sized cookie scoop {or heaping tablespoon} scoop cookies and roll in cinnamon sugar topping. Place cookie dough onto a silicone mat {or parchment} lined cookie sheet.
- Bake for 9-11 minutes, remove from the oven and let cool on the cookie sheet for 4-5 minutes. Before moving to a cooling rack, re-roll them in the cinnamon sugar topping mixture. Repeat until all of the dough is baked.
- Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Notes
- If you don’t have butter, use vegetable oil in the cookie dough. Either ingredient can be used with great results. Use what you have.
- Do not over bake the cookies. Cake mix cookies are amazing but the one thing that can easily happen is they get too hard from over baking.
- For an extra spicy cookie, add a 1/8 teaspoon of chili powder to either the cookie dough or the topping.
- Add a half cup of chocolate chips to the cookie dough for added chocolate flavor.
- Drizzle the top of the cookies with some salted caramel for a fun twist.
- Add a half cup of chopped almonds or walnuts to add texture.
- Top the cookies with marshmallows the last 2-3 minutes of baking like I did with these Rocky Road Cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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