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Mexican Hot Chocolate Cookies

Savor the irresistible taste of Mexican hot chocolate cookies with St. Charles Trading. Elevate your snack game with our recipe!
Mexican Hot Chocolate cookies

Mexican Hot Chocolate Cookies for National Homemade Cookie Day!

To celebrate the cookie holiday, St. Charles Trading’s Mexican hot chocolate cookies are the perfect go-to! These cookies have a bit of heat so if you’re sensitive to spice we would recommend doing 1/4 teaspoon of the chili powder and 1/2 or 1/4 teaspoon of the cayenne powder. We hope you like these cookies as much as we do!



  • 1 & 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 1/2 cup unsalted butter, melted
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips


  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon


  1. Before you start combining your ingredients, preheat the oven to 350*F line a baking tray with parchment paper or a silicone mat, and set aside.
  2. Lightly mix the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, whisk together the melted butter and sugars until creamed.
  4. Then, whisk in the egg and vanilla until combined.
  5. Now add the wet and dry ingredients together!
  6. Mix in your cocoa powder, cinnamon, chili powder, and cayenne, then fold in the chocolate chips. Make sure you don’t overmix the batter, it can make for some tough cookies.
  7. In a small bowl, mix the sugar and cinnamon.
  8. Roll the dough into 18 balls, roll them in the sugar mixture until evenly coated, then place onto the prepared baking tray.
  9. Bake for 10 – 12 minutes or until firm and cracked on top.
  10. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Recipe adapted from Marsha’s Baking Addition

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