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Easy Mexican Hot Chocolate Cookies

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Have you ever tried Mexican Hot Chocolate before?  There are a lot of different versions but basically it is a spiced cocoa.  Cinnamon {and sometimes chili powder} are added to create a wonderful and warm flavor. These Easy Mexican Hot Chocolate Cookies have all of that and more!

A stick of 4 Mexican Hot Chocolate Cookies with cinnamon sugar around them.
Table of Contents

Basically, what I have done here is make a soft and chewy chocolate cookie using a cake mix.  To get the cinnamon touch I have double dipped them in cinnamon sugar.  Once before they are baked and then again when they come out of the oven.  Twice is always better…right?

The result is soft and chewy chocolate cookies with just the right amount of cinnamon.  My family described them like a chocolate Snickerdoodle {you should also take a look at this Snickerdoodle recipe} and I guess that is pretty accurate. 

No matter how you describe these Mexican Hot Chocolate Cookies, I can guarantee that you will love every last bite.  Enjoy!

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What goes into this Recipe

Ingredients needed to make Mexican Hot Chocolate Cookies with a cake mix.
  • 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.

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.

Steps 1 and 2 of making Mexican Hot Chocolate Cookies. 1, making the cookie dough. 2, the finished thick dough.

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.

Steps 3 and 4 in making Mexican Hot Chocolate Cookies. 3, rolling the cookie dough mounds in cinnamon sugar. 4, placing the cookie dough onto a 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.

Steps 5 and 6 of making Mexican Hot Chocolate Cookies. 5, baking the cookies. 6, rolling the cookies one more time in cinnamon sugar.

Expert 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.

Recipe FAQs

Why does Mexican hot chocolate taste different?

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.

Is Mexican hot chocolate the same as Mexican chocolate?

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.

How do I store these cookies?

The best way to store these cookies is in an airtight container at room temperature. They will stay soft for 4-5 days.

Can I freeze hot chocolate cookies?

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.

Substitutions/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.
Mexican Hot Chocolate Cookies arranged on top of each other with a couple of cinnamons sticks.

Do you love Mexican inspired desserts? Try one of these recipes…

A stack of four Mexican Hot Chocolate Cookies with cinnamon sugar around them.

Mexican Hot Chocolate Cookies

Soft and chewy chocolate cake mix cookies that are double dipped in a cinnamon sugar mixture for just the right hint of cinnamon flavor.
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 22 cookies
Calories: 125kcal
5 from 28 votes
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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.
Substitutions/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.

Nutrition

Serving: 1cookie | Calories: 125kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 190mg | Potassium: 74mg | Fiber: 1g | Sugar: 10g | Vitamin A: 110IU | Vitamin C: 0.02mg | Calcium: 38mg | Iron: 1mg
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