Our family loves Mexican hot chocolate. That creamy hot chocolate with cinnamon and a hint of cayenne pepper – yummy 😋! So when I came upon a hot chocolate recipe in the May issue of Martha Stewart Living Magazine that took the flavors of Mexican hot chocolate and transformed it into a cookie, I had to try it. An added bonus is that the ingredients for these cookies are ingredients I usually have in my pantry.
Mexican hot chocolate cookies ingredients list:
- 1 1/2 cups unbleached all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1 tsp baking soda
- 1 stick unsweetened butter
- 1 cup dark-brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 12 oz semisweet chocolate (61 percent cocoa), chopped – about 2 1/3 cups
- 1/2 cup turbinado sugar
I followed the recipe as directed and these cookies turned out perfect, just perfect. The cookies are crunchy outside from the turbinado sugar and soft inside from over two cups of dark semisweet chocolate chips.
What makes these Mexican hot chocolate cookies taste scrumptious is the lovely fragrance of cinnamon and the delicate hint of cayenne pepper. The cinnamon flavor actually becomes accentuated the day after these cookies are baked.
Because I love to add edible flowers in my sweet treats, to give these dark cookies a pop of flower color I added edible chrysanthemum petals.
To add chrysanthemum petals, gently press the petals onto the dough before rolling in the turbinado sugar, and then bake as instructed.
Alternatively, once the cookies are out of the oven gently sink the petals into the warm cookies.
The petals keep their glorious color even after the cookies are baked and the flower color lasts for as long as the cookies do.
If you like Mexican hot chocolate with the sweet aroma of cinnamon and the spicy kick of cayenne, give these Mexican Hot Chocolate Cookies a try. With a cup of hot coffee these cookies make the perfect treat or a wonderful after dinner dessert.