If you read my recent post on Mexican Chocolate Ice Cream, you will know that I adore Mexican chocolate. What is so different about Mexican chocolate, you ask? Well, looking at the ingredients, you can’t tell. Nothing looks out-of-the-ordinary. But it tastes out of this world. It has a deep, complex flavor which is only enhanced by the addition of cinnamon.
You can buy Mexican chocolate at the store in the ethnic foods section (where they keep the Asian and Mexican foods together). It is called “Abuelita” and it looks like this: 
When you make my Mexican Chocolate Ice Cream, you melt the chocolate in milk. For these cookies, you just grate the chocolate (which pretty much turns into powder). This will substitute for any cocoa powder you commonly would have used in chocolate cookies.
These cookies are nice and thick. You really feel like you are getting your money’s worth with these hefty cookies.
Most people just know about Mexican Wedding Cookies. Now you know about Mexican Chocolate cookies. They are the best Mexican cookies you will ever eat.
I’ve also got a totally different version of Mexican Chocolate Cookies that are super dark and soft. You can find them here.
Today’s Freebie!
- 1/2 cup butter softened
- 1/4 cup cream cheese softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp. vanilla extract
- 2 1/4 cup flour
- 2 tsp. corn starch
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 cup semi-sweet chocolate chips
- 1/2 cup grated Mexican chocolate buy the Abuelita brand found in most stores in the ethnic foods section
- Preheat oven to 350 degrees.
- Cream butter, cream cheese, sugars, egg, and vanilla until light and fluffy.
- Add 1 cup of the flour along with the corn starch, baking soda, salt, and cinnamon. Mix well.
- Add the grated Mexican chocolate and mix well.
- Add the remaining flour (1 1/4 cups) and mix well.
- Add the chocolate chips and stir until evenly distributed throughout the dough.
- Scoop the dough using a large cookie scoop and place 2" apart on a silicone mat-lined tray, or stoneware.
- Bake 11-12 minutes (longer for stoneware) until the sides are just starting to brown.
- Remove from oven and let cool for five minutes on the pan. Then transfer to a wire rack to cool completely.
They look nice but I lived 30 years in México and there are some sweets that are similar. Not a reason that keeps me from trying these cookies ☺. It is also interesting to see how the celebración sirviese the historical event that created it.
Alex, thanks for letting me know! I served a mission in an area with some Mexicans and I never had any cookies like these. But your experience trumps mine for sure! I fell in love with posole and I would love a good recipe. Do you have one you could share? If so, just email me at melissa@icecreaminspiration.com. Thanks Alex!
This Mexican is going to have to make them for Cinco de Mayo????
Silvia, you know I love you! Let me know how they turn out!
I’m totally making these! They look amazing! Pinning!
I made these cookies with both Abuelita and Ibarra and coming from a Mexican who loves her tradition of Mexican Hot chocolate. These cookies were amazing! But the Ibarra by far gives more of the classic hot chocolate flavor and smell.
Ooh, I will have to try the Ibarra brand! Thanks for the tip!
Made these and they are delicious. I didn’t have cream cheese so made with sour cream and coconut oil instead of butter and white chocolate chips. One of the best cookies I have ever had.
Thanks! So glad you liked them!
I loved it…would like to try and add in my favorite list.
Neeti…. https://www.bakingnfrosting.com/2020/04/cream-cheese-cookies.html
Loved these cookies! My family is still raving about them. I love chocolate abuelita & this will be a great way for me to use up the chocolate bars I have leftover from winter 🤤
So glad you loved them! Thanks so much for leaving a comment and letting me know!
Are these a crunchy cookie or more like a soft Tollhouse chocolate chip cookie?
Hi Sarah. The best answer is that they’re somewhere in-between. They’re not super-soft, but they’re not really crunchy, either. If you are looking for a softer Mexican Chocolate Cookie, may I suggest my second recipe for Mexican Chocolate Cookies–Rubysnap Copycat. Those are super soft. Good luck!
Hi can I add extra Abuelita instead of chocolate chips? Maybe if I broke it into chunks? Thanks for the recipe! (also thinking about adding espresso powder for the heck of it, but will let you know if it’s a miss or not)
Hi Lilia. I would actually not add extra Abuelita instead of chocolate chips. It doesn’t melt well and is pretty gritty if you try to just eat it in chunks. I bet espresso powder would be fantastic, though!
How many discs of Abuelita is 1/2 C? It would make things easier to not have to move all the crumbs/powder from a cutting board into a measuring cup! Thank you.
That is a great question! I’m going to say that one disc ought to do it!
Just one question sometimes my cookies are raw in the middle how i fix that?
I bake them at 350 for about 12mins
Do i need to do 325 for long time?
Do i need to freeze my cookies before baking or can i
Bake them just after i make the dough?
Please i need advice
Hi! Your cookies should be soft in the middle, but not raw! Just bake them a minute or two longer. Different ovens can have different temperatures. You don’t need to freeze or chill the dough. You can bake right away!
Hi there. Just wondering, do these need to be refrigerated before baking or is it not recommended? Thanks!
You do not need to refrigerate before baking.
These sound delicious, I am having a Cinco De Mayo gathering and plan on making these, What size scoop do you recommend?
What size scoop do you recommend?