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    Home > Recipes > Desserts

    Cinco de Mayo: Mexican Chocolate Cookies

    Published: May 1, 2014 · Modified: Mar 28, 2023 by Whitney Reist · This post may contain affiliate links |

    Jump to Recipe - Print Recipe

    A stack of Mexican Chocolate Cookies on a turquoise napkin with a cookie broken in half to show a fudgy texture.

    Cinco de Mayo is this coming Monday, and I must admit that it just won't be the same since we are not in Texas anymore.  Texans know how to celebrate CDM, and the feasts to be had in Dallas can't be beat.  My favorite Mexican desserts always involve Mexican chocolate - in years past, I've made Mexican Chocolate Texas Sheet Cake, Mexican Chocolate Pound Cake with Dulce de Leche, and had Churros with Mexican Chocolate Sauce.  Forget the Tres Leches Cake - bring me some chocolate!

    Bowls of measured butter, flour, yogurt, vanilla, cocoa, and brown sugar for making Mexican Chocolate Cookies.

    For those of you who may not be familiar with Mexican chocolate, it's usually sold in a powdered form that is made to dissolve easily into milk.  It is unique because of the addition of cinnamon to the chocolate, and some Mexican chocolate dishes have heat added to them with various types of dried chile powders.  Now you may know that chocolate (particularly pure cacoa) has some health benefits from the antioxidants it contains.  Add healthy spices such as cinnamon and capsaicin-containing chile powder and you've got a match made in heaven!

    Scooped out Mexican Chocolate Cookies on a baking sheet with a dough scoop and bowl of spiced dipping sugar on the side.

    The recipe I'm sharing with you today is the ultimate cure for any chocolate craving.  I've been making it for several years now and it never ceases to satisfy.  These cookies are crisp on the outside, but have a rich, fudgy interior.  Try them with a glass of milk, an espresso, or a scoop of cinnamon ice cream!  The original recipe is from Cooking Light, although I've adapted it in a few variations over the years.

    A close-up shot of rolled, unbaked Mexican Chocolate Cookies dipped in coarse sugar to show texture.

    Recipe Notes:

    • You can easily make this vegan by substituting coconut oil for the butter and coconut yogurt for the plain yogurt.
    • This recipe has so much chocolate that it lends itself well to flour substitutions.  I use white whole wheat flour; but if you need to make it gluten-free, I'd suggest almond or chickpea flour.
    • I've reduced the sugar from the original Cooking Light recipe by ⅓, which means you can enjoy 2 cookies with no guilt!
    • This is my Mexican Chocolate version, which involves rolling the cookies in coarse turbinado sugar and cinnamon for a spicy, crunchy top.

    Recipe

    Mexican Chocolate Cookies

    Satisfy your chocolate craving with a lightened fudge cookie. These cookies get a Mexican chocolate twist with a crunchy and spicy cinnamon sugar coating.
    Tried this recipe?Mention @sweetcayenne5 or tag #sweetcayenne!
    Print Pin
    Prep Time: 45 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 20 cookie

    Ingredients

    • 1 cup white whole wheat flour
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 5 tablespoons butter
    • 7 tablespoons unsweetened cocoa
    • ⅓ cup granulated sugar
    • ⅓ cup packed brown sugar
    • ⅓ cup plain Greek yogurt
    • 1 ½ teaspoons vanilla extract

    Cinnamon sugar coating

    • 1 teaspoon Saigon cinnamon this type has a better flavor
    • ¼ cup turbinado sugar

    Instructions

    • Preheat oven to 350°.
    • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside.
    • Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars with a whisk (mixture will resemble wet sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring with a wooden spoon or rubber spatula until moist.
    • Refrigerate cookie dough for 30 minutes.
    • Roll cookie dough into tablespoon-size balls and then roll in cinnamon-sugar mixture. Place them on a cookie sheet and slightly press them down with your hands.
    • Bake at 350° for 8 to 10 minutes or until almost set. Do not overbake! Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.
    Serving: 2cookies | Calories: 156kcal | Carbohydrates: 26g | Fat: 5.4g

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    5 from 1 vote (1 rating without comment)

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