Mexican Chocolate snickerdoodles are a lovely take on the classic snickerdoodles that pack a powerful flavor punch. Cinnamon and cayenne pepper combined with cocoa bring all the spices from the Mexican hot chocolate, all gathered in a chewy, rich chocolate cookie rolled in spiced sugar. Each bite is a wonderful explosion of flavors.
These are the last cookies of the year, ending this A-cookie-a-month challenge that I have been doing throughout 2019. In total, you’ve got 12 new cookie recipes added to my cookie collection, each of them bringing their own personal touch.
Among them, you’ll find the very best fudgy chocolate cookies, the perfect vegan cookies, some nutty and chewy chocolate chip cookies, and many more including a wonderful healthier version, gluten-free and dairy-free. You can find all of them listed below just before the recipe. Now if you don’t know where to start, make sure you don’t miss these giant Bakery Style New York Chocolate Chip Cookies.
A Mexican hot chocolate cookie
Now let’s jump into these delicious chocolate snickerdoodles. They’re just a lovely chocolaty twist on the traditional snickerdoodle cookies. We call them chocolate snickerdoodles or Mexican hot chocolate cookies, as they are prepared with the traditional cocoa mixture used for Mexican hot chocolate, involving unsweetened cocoa powder and spices such as cinnamon and a hint of cayenne pepper.
As a result, each bite is on the spicy side which make them adult cookies mostly. But if you have a sensitive palate or want to make them entirely kid friendly, just skip the cayenne pepper and keep the cinnamon only.
What makes a perfect snickerdoodle?
- The recipe involves cream of tartar, which brings a slight tangy flavor and makes the cookies chewy (the cream of tartar prevents the sugar from crystalizing and making the cookies crunchy).
- Snickerdoodles are traditionally rolled in cinnamon and sugar (they’re not to be mixed up with sugar cookies though, rolled in sugar only). Here I added a twist of cardamom too.
These chocolate snickerdoodles are prepared the same way, with the exception that we add the spicy cocoa powder mentioned above.
What do these chocolate snickerdoodles taste like?
Unlike what you might think at first, the chocolate is not overpowering in these chocolate snickerdoodles. Here cinnamon and cayenne pepper enhance the cocoa powder and bring a spicy touch to the cookies. The cookies remain soft and chewy (don’t over-bake them) and slightly crispy on top, since they are rolled in a cinnamon-sugar mixture (to which I added a little bit of cardamom too – because why not)!
A perfect cookie for the holidays
With just the right amount of spice and so much chocolate flavors, these chocolate snickerdoodles are the perfect bite for the holidays. Actually, and like for my classic chocolate chip cookie mix, you could layer all the chocolate snickerdoodles ingredients in a jar, attach a little pouch with the spiced sugar mixture, and bring it to your next party.
But these cookies are not specifically tailored for the holidays. They’re rich, chocolaty, and if you were to ask me, they’re good pretty much every day of the year. Serve with hot chocolate coffee or a cup of tea and enjoy!
All 2019 cookie recipes
- Pecan Bourbon Chocolate Chunk Cookies
- Hazelnut Chocolate Chip Oatmeal Cookies
- Chewy Pumpkin Chocolate Chip Cookies
- Chocolate-Dipped Cookie Sticks
- White Chocolate Coconut Macadamia Nut Cookies
- Zucchini Chocolate Chip Cookies
- Perfect Vegan Chocolate Chip Cookies
- Skinny Coconut Oil Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
- Carrot Cake Sandwich Cookies
- Fudgy Chocolate Brownie Cookies
- Hazelnut Chocolate Chunk Cookies
Chocolate snickerdoodles are a lovely take on the classic snickerdoodles that pack a powerful flavor punch. Cinnamon and cayenne pepper combined with cocoa bring all the spices from the Mexican hot chocolate, all gathered in a chewy, rich chocolate cookie rolled in spiced sugar. Each bite is a wonderful explosion of flavors.
For the cookies:
- 2 3/4 cup (330g) all purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne pepper
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks / 240g) butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (90g) light or dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the spiced sugar mixture:
- 1/4 cup (50g) granulated sugar
- 1 Tablespoon ground cinnamon
- 1 teaspoon (freshly) ground cardamom
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the flour, cocoa, cinnamon, cayenne pepper, baking soda, baking powder, cream of tartar, and salt. Set aside.
- In the bowl of a stand mixer or in a large bowl and using a hand mixer, beat the butter until smooth, about 30 seconds. Add the brown sugar and granulated sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides and add the eggs and vanilla. Mix until combined.
- Add the dry ingredients and turn the mixer on low. Mix until just combined.
- For the spiced sugar mixture: In a shallow dish, combine the sugar, cinnamon and cardamom. Stir until well combined.
- Form the dough into balls, using an ice cream scoop, and roll each of them in the spiced sugar mixture. Place on prepared baking sheet, about 2 inches apart.
- Bake cookies for about 8 minutes or until cookies are set around the edges but still soft in the center. Remove from the oven and let cool on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely.
Keywords: chocolate snickerdoodle cookies