I think that December is my favorite month of the year. Not because I love cold weather (I actually cannot stand it), but because I love Christmas foods.
Coming right off of Thanksgiving and all things pumpkin, you enter a world of warm spices and candy canes. I love hot chocolate, and well, all things chocolate period, so it is no surprise that I love the flavors of this spicy and warm Mexican hot chocolate cookie.
Combined with molasses, cinnamon, and cayenne pepper, this cookie has a depth of flavor unlike any other you’ve ever had.
Mexican Hot Chocolate Cookies
In a medium-sized bowl, combine some all-purpose flour, baking soda, salt, cinnamon, and cayenne pepper. Whisk and set aside.
In the bowl of a large mixing bowl, add some molasses and cocoa powder.
Pour in some melted butter that is still warm and then mix until just together.
To the mixer, add in some granulated sugar, egg, and vanilla. Mix again.
Slowly add in the dry ingredients to the mixing bowl. Continue to mix until all of the dry ingredients have incorporated into the wet.
Cover with a piece of plastic wrap and place in refrigerator for at least an hour.
When you are ready to bake, preheat oven to 350º F.
Place some granulated sugar into a small bowl.
Using a cookie scoop, scoop out a ball of the dough.
Place in your hands and roll into a ball.
Place the dough ball into the bowl of granulated sugar.
And coat it completely.
Place the dough balls at least 2-inches apart on a baking sheet.
And bake for 10-12 minutes. Leave the cookies on baking sheets until cool enough to transfer to a wire rack.
Cool completely on the rack and repeat with remaining dough.
The thangs are LEGIT! Bet you just can’t eat one.
- 1-1/2 sticks (12 tablespoons) butter, melted
- 1/2 cup cocoa powder
- 2 tablespoons molasses
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup + 1/2 cup granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- In a medium-sized mixing bowl, combine the flour baking soda, salt, cinnamon, and cayenne. Mix and set aside.
- In a large mixing bowl, mix together the melted butter, cocoa powder, and molasses.
- To the mixer, mix in 1 cup of the granulated sugar, egg, and vanilla until completely combined. Slowly add the dry ingredients to the mixer and continue to mix until there is no visible flour left. Cover and chill dough for at least an hour and up to 3 days.
- When ready to bake, preheat oven to 350ºF.
- Place remaining 1/2 cup granulated sugar in a small bowl. Scoop 1 tablespoonful of dough and roll the dough into a ball using your hands. Roll the balls into the sugar in the bowl and place on an ungreased cookie sheet, 2-inches apart.
- Bake for 10-12 minutes or until the cookies have puffed up, the centers are set, and the tops are starting to crack.
- Leave on cookie sheets until cool enough to transfer to a wire rack and then let cool completely. Repeat with remaining dough.
- Place in an airtight container and keep at room temperature for up to 4 days.