These Mexican Hot Chocolate Snickerdoodle Cookies are cozy, chewy, and just the right amount of spicy and sweet.
Think: soft snickerdoodle base, rich cocoa, cinnamon sugar on top, and just a kiss of heat from cayenne.
They’re everything you want in a holiday cookie—but with a little fiery twist.
They make your kitchen smell like a dream and they disappear fast.
Why I Love This Recipe
This cookie recipe came from a trip to a little bakery in Santa Fe where they made cookies with just a little heat. I fell in love with the mix of spice and chocolate right away. When I got home, I recreated it, but added that classic snickerdoodle flavor and texture. It’s become one of my go-to cookie recipes, especially when I want something a little different.
- They’ve got that chewy snickerdoodle bite
- Warm cinnamon sugar crust on the outside
- Rich chocolate inside
- A little heat at the end (totally optional!)
- Perfect with coffee, cocoa, or cold milk
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 cup semi-sweet chocolate chips
For Rolling:
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
Servings & Time
Makes: About 24 cookies
Total Time: 35 minutes
Macros (Per Cookie – Approximate)
- Calories: 180
- Carbs: 25g
- Fat: 8g
- Protein: 2g
- Sugar: 14g
Why This Recipe Works (Quick Science)
Cream of tartar keeps the cookies soft and gives them that classic tang you expect in snickerdoodles. Cocoa powder and chocolate chips bring rich flavor. The cayenne? It enhances the chocolate and gives just enough heat to make the flavor pop. The cinnamon sugar crust gives crunch without drying them out.
Common Mistakes
- Skipping the cream of tartar: It’s what makes a snickerdoodle, a snickerdoodle.
- Not softening the butter: Cold butter won’t cream properly, and your cookies will be flat.
- Overbaking: These cookies will look a little underdone when they’re ready. That’s what keeps them soft.
- Too much cayenne: Start with ½ teaspoon. You can always increase next time.
What to Serve With
- Cold glass of milk
- Mexican hot chocolate
- Coffee or espresso
- A scoop of vanilla or cinnamon ice cream
FAQ
Can I make these without the cayenne?
Yes! They’ll still be rich and delicious without any heat.
Can I freeze the dough?
Yes, freeze the dough balls (before rolling in cinnamon sugar), then thaw and roll right before baking.
Do they spread a lot?
Nope—these cookies stay thick and soft.
Can I double the recipe?
Absolutely. Just make sure your mixing bowl can handle it!
Substitutions and Variations
- Butter: You can use plant-based butter sticks for dairy-free
- Flour: Use a 1:1 gluten-free baking flour if needed
- Spicy Level: Add more or less cayenne to your liking
- Chocolate Chips: Try dark chocolate or cinnamon chips
Make Ahead Tips
- You can make the dough 24–48 hours in advance. Keep it in the fridge, tightly wrapped.
- You can roll and freeze dough balls for up to 2 months.
Tools You’ll Need
- Large mixing bowl
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
- Small bowl for cinnamon sugar
How to Make Mexican Hot Chocolate Snickerdoodle Cookies
Step 1: Cream Butter and Sugar
In a large mixing bowl, beat 1 cup softened butter with 1½ cups granulated sugar until light and fluffy (about 2–3 minutes).
Step 2: Add Eggs and Vanilla
Add 2 large eggs and 2 teaspoons vanilla extract to the bowl. Mix until fully combined.
AI Image Prompt: Ultra close-up of creamed butter and sugar with eggs and vanilla just added and being mixed until smooth, glossy, and thick, on white marble counters with hints of gold, a straight 90-degree top-down shot with no tilt, captured directly overhead
Step 3: Mix Dry Ingredients Separately
In another bowl, whisk together:
- 2¾ cups all-purpose flour
- ¾ cup cocoa powder
- 1½ tsp cream of tartar
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ½ tsp cayenne pepper
Step 4: Combine Wet and Dry
Slowly add the dry mix into the wet mixture. Mix until combined and dough forms.
Step 5: Stir in Chocolate Chips
Fold in 1 cup semi-sweet chocolate chips with a spatula until evenly mixed.
Step 6: Roll in Cinnamon Sugar
In a small bowl, mix ¼ cup granulated sugar and 1 tbsp cinnamon. Scoop dough into balls (about 1½ tbsp each) and roll in the sugar mixture.
Step 7: Bake
Place the dough balls on a parchment-lined baking sheet about 2 inches apart. Bake at 350°F for 10–11 minutes, until edges are set but centers are soft.
Step 8: Finish and Serve
Once the cookies have cooled for about 5–10 minutes on the baking sheet, gently transfer them to a round white ceramic plate using a spatula. Stack them in a pile or arrange them in a circle. For a pretty touch, you can lightly dust extra cinnamon or granulated sugar over the top like a snowy finish. Add a glass of milk, hot cocoa, or coffee on the side for a cozy serving setup.
Leftovers and Storage
Let cookies cool completely, then store in an airtight container at room temp for up to 5 days.
You can freeze baked cookies for up to 2 months—just thaw at room temp.
Wrap Up
These cookies are everything you want when you’re craving something warm, cozy, and chocolatey—but with a little something extra. I’d love to hear how they turned out for you or if you gave them your own twist. Drop a comment and let me know!
