Mexican hot chocolate cookies: Twelve Days of Christmas Cookies

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In the midst of all the sweet cookies you eat in December, I decided to find a more savory cookie recipe to balance all of the sugar. I happened across these Mexican hot chocolate cookies in my research and whipped up a batch. They’re spicy with a more subtle sweetness, and the chocolate chips add a nice burst of chocolately goodness.

Use a sugar cookie mix as a quick shortcut for these Mexican hot chocolate cookies.

The key ingredient for these Mexican hot chocolate cookies are the Abuelita hot chocolate tabs (linked here through Amazon). I found them at Wal-Mart, and you can generally find them in the international section of your grocery store. You’ll melt the hot chocolate tab with butter until smooth. This will prevent any lumps in your batter.

Roll your Mexican hot chocolate cookies in cinnamon sugar for an extra punch of spice.

The cookies come together easily because they use a sugar cookie mix as the base. If you want, you can make sugar cookies from scratch, but I would save the time and use a mix. Stir in the butter – hot chocolate mix and the chocolate chips. The original recipe also suggests rolling the cookie dough in sugar. This gives you a nice crunchy bite on the outside of the cookie and another kick of cinnamon. As the Mexican hot chocolate cookies bake, they crinkle up nicely. They’re mostly chewy with just the slightest bite.

Mexican hot chocolate cookies
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Mexican hot chocolate cookies

  • Author: Betty Crocker
  • Total Time: 27 minutes
  • Yield: 30 cookies 1x
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Ingredients

Scale
  • 1 bag of sugar cookie mix
  • 1 Abuelita hot chocolate tablet
  • 1/2 cup of softened butter
  • 1 egg
  • 1 cup of semisweet chocolate chips
  • 1/4 cup sugar (optional)
  • 1/4 tsp cinnamon (optional)

Instructions

  1. Preheat oven to 375 degrees.
  2. In a medium saucepan, heat the butter and the hot chocolate tablet together over low heat until melted.
  3. Empty sugar cookie mix into a large bowl and stir in butter and hot chocolate mixture.
  4. Add egg and stir until soft dough forms. Fold in chocolate chips.
  5. Combine sugar and cinnamon in a separate bowl. Form cookie dough into one-inch balls and roll in cinnamon-sugar mixture. Place a few inches apart on a cookie sheet.
  6. Bake for 10-12 minutes until set. Cool for several minutes then remove from cookie sheets.
  • Prep Time: 15
  • Cook Time: 12

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Sweet and spicy Mexican hot chocolate cookies are a fun and easy twist on chocolate chip cookies.

Twelve Days of Christmas cookies link-up:  Recipe index  |  Sugar cookies  |  Decorated cookies  |  Nut cookies  |  Traditional cookies  |  Peanut butter cookies  |  No bake recipes  |  Non-cookie treats  |  Candy cookies  |  Family favorites  |  Gingerbread  |  Santa’s cookies 

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