Get your Mexican Chocolate Cookies with chocolate chips, cinnamon and cayenne pepper right here! The perfect dessert for Cinco de Mayo, or when you’re craving something spicy and sweet!

(If you’re looking for Mexican hot chocolate cookies made with Abuelita Mexican chocolate, I have those too! Just click here for the recipe!)

There is this cookie store in Utah called RubySnap. Their cookies are, quite simply, to die for. They’re super thick and soft and have the most wonderful flavor combinations.

Today I’m giving you a copycat recipe for their Frida cookie (an homage to Frida Kahlo). 

While my Mexican Chocolate Cookies aren’t exactly the same (they don’t have a ganache center and aren’t topped with cinnamon toasted pepitas), I did use the official RubySnap recipe for the dough, which the owner shared on the local news.

I also added dark chocolate chips to my dough, along with cinnamon and the perfect amount of cayenne pepper to get that characteristic Mexican flavor.

My cookies didn’t turn out quite as smooth or puffy as the RubySnap version, but I suspect that they chill their dough before baking, and roll it after it’s chilled and easier to handle, so they can make the balls smooth.

Since I am an impatient person, I did not chill or roll. But you are certainly welcome to do so!

Are you salivating yet? Let’s get started!

How to Make Mexican Chocolate Cookies

First, we mix up the dough. You’ll need butter, sugar, brown sugar, an egg, sour cream (the secret ingredient that makes the cookies so soft!), vanilla, flour, baking cocoa, baking powder, baking soda, and salt. 

You can stop with those ingredients if you want a standard all-purpose chocolate dough. But to make these cookies Mexicany, we need to add cinnamon and cayenne pepper. To really oomph up the flavor, I also suggest adding dark chocolate chips.

The dough will be pretty thick, but also kind of sticky. You’ll want to get out a large cookie scoop and place the balls of dough on a silicone mat-lined baking sheet, about two inches apart.

Now if you want your cookies to be smooth and also more tall and puffy, you’ll want to chill them after scooping for at least an hour–longer if possible. Then before baking, you can pick up each ball and gently roll it between your hands to smooth down the rough edges.

Now you’re going to bake the cookies at 350 degrees F. for 12 minutes. Let them cool on the baking sheet for a couple minutes before transferring to a wire rack to cool completely, and there you have it!

Super soft, deep, complex flavors with a kick of heat at the end. That’s perfection.

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Mexican Chocolate Cookies -- RubySnap Copycat

Yield: 30 cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Get your Mexican Chocolate Cookies with chocolate chips, cinnamon and cayenne pepper right here! The perfect dessert for Cinco de Mayo, or when you're craving something spicy and sweet!

Print

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 cup baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon cayenne pepper
• 1 cup dark chocolate chips

Instructions

1. Preheat the oven to 350 degrees F. In a large mixing bowl or stand mixer, cream the 1/2 cup softened butter, 3/4 cup sugar, and 1/2 cup packed brown sugar together until soft and creamy.
2. Add the egg, 1/2 cup of sour cream, and 1 teaspoon of vanilla and blend until fully incorporated.
3. In a separate bowl, mix the 2 cups of flour, 1/2 cup baking cocoa, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 2 teaspoons cinnamon, and 1/4 teaspoon cayenne pepper.
4. Slowly add the dry ingredients to the wet ingredients and blend on low speed. Mix just until the flour mixture disappears.
5. Add the cup of dark chocolate chips and mix in.
6. Use a large cookie scoop to portion out the dough. Place at least two inches apart on silicone mat-lined baking sheets.
7. Bake for 12 minutes. Allow to cool slightly on the baking sheets before transferring to a wire rack to cool completely.

Notes

If you want a puffier, smoother-looking cookie, I suggest chilling the dough after you've scooped it out. (The dough will chill much faster if you scoop it first than if you try to just chill the entire batch of dough together).

Once the balls of dough have chilled for at least an hour, gently roll them between the palms of your hands to smooth out any rough places. Then bake like normal.

Don't be tempted to add more cayenne pepper to this recipe! I've got the perfect amount in here! Just trust me!

Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 85mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 2g

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