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Mexican Chocolate Cookies
These Mexican inspired chocolate cookies are perfectly chocolatey with a hint of cinnamon then rolled in a cinnamon sugar mix before baking!
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Yield
3
dozen
5
from 1 vote
Ingredients
1
cup
unsalted butter
room temperature
1
cup
granulated sugar
1/2
cup
packed light brown sugar
2
large
eggs
1
tsp
vanilla extract
1
tsp
ground cinnamon
1
tsp
baking soda
1/2
tsp
baking powder
1/2
tsp
salt
2 3/4
cups
all-purpose flour
1/2
cup
unsweetened cocoa powder
For Rolling
1/2
cup
granulated sugar
2
tsp
ground cinnamon
Instructions
Preheat the oven to 350° F and line a cookie sheet with parchment paper or spray with nonstick cooking spray.
In the bowl of a stand mixer, or with electric beaters, cream together butter, sugar, and brown sugar, until fluffy.
Add eggs and vanilla and mix to just combine. Mix in cinnamon ,baking soda, baking powder, salt, flour, and cocoa powder.
In a separate bowl, mix together the sugar and cinnamon for rolling the dough balls.
Using a cookies scoop, scoop the dough out and roll into a ball. Drop the ball into the cinnamon/sugar mixture and roll to coat completely.
Place the dough ball onto the baking sheet and repeat with remaining dough -spacing cookies evenly.
Bake at 350° F for 9-11 minutes or until the edges are just set and the center is still puffy and slightly gooey.
Let cool on cookie sheet for 1-2 minutes then transfer to wire cooling rack to cool completely.
Recipe by
Jennifer Meyering
https://jennifermeyering.com/mexican-chocolate-cookies/
All images & content are copyright ©
Jennifer Meyering
. Material may not be duplicated or republished without permission. If you would like to share this recipe, we ask that you please re-write the recipe in your own words and provide appropriate credit with a link back to the original post. Thank you!