Mexican Chili Chocolate Snickerdoodles are delicious chili chocolate cookies rolled in cinnamon sugar. They are crispy on the outside and are deliciously soft and chewy on the inside. You can also try this Mexican Hot Chocolate Cookies
Craving something sweet and spicy? You can make Mexican Chili Chocolate Snickerdoodles.
Snickerdoodles are one of my favorite cookies. Snickerdoodles are delicious cookies that are crispy on the edge and chewy inside.
These are perfect cookies for the holidays 🎄🎅
- Spicy Mexican Chocolate Cookies 🇲🇽
- 🇲🇽Chewy Mexican Chili Chocolate Cookies
- 🥘How to make Chili Chocolate Snickerdoodles?
- ❄️How to store these Chili Chocolate Snickerdoodles?
- ⏰Can I make Chili Chocolate Snickerdoodles ahead of time?
- 🌶How do you spice up cookies?
- Cooking Variations
- More Cookies you should try
- Mexican Chocolate Snickerdoodles
Spicy Mexican Chocolate Cookies 🇲🇽
Mexican recipes have inspired me through and through.
In fact, Mexican cuisine is one of my favorite cuisines.
The more I discover, the more I fall in love with it. ❤️
These are buttery and so chewy on the inside. These Spicy Mexican chili chocolate snickerdoodles are just the best when made with that hint of cayenne and broken unsweetened chocolate bar.
Of course, the highlight is the Cinnamon Sugar on top!
This Chili Chocolate Snickerdoodle is one of my all-time favorite snickerdoodle recipes.
I just love the delicious Mexican way of using that hint of cayenne or chili powder pair it with bittersweet and unsweetened chocolate bar.
And it's so true, that slight after flavor of chili, make you appreciate the chocolate flavors even better.
Mexicans know their spices really well, and this smart use of chili along with dark chocolate enhances the flavor of chocolate, makes it taste even delicious and yum!😋
These Spicy Mexican Chili Chocolate Snickerdoodles are so good that it disappears really quickly in my home.
So, I always bake these cookies in huge batches. And also freeze the cookie dough so that I can bake it whenever I want.
Yes, this is a Make Ahead Cookie recipe. Perfect for Holidays right?
🇲🇽Chewy Mexican Chili Chocolate Cookies
It is extremely important to chill the Chili Chocolate Snickerdoodles cookie dough.
The dough will be lumpy and sticky when you're rolling them. However, after freezing them for 10 minutes, they will be easy to roll.
Chilling the cookies before baking prevents them from spreading in the oven.
After the cookie dough balls are chilled, roll them in cinnamon sugar and then bake them.
Try my favorite cookies that are perfect for the holidays
- Easy Christmas Tree Cookies
- Best Gingerbread cookies Recipe
- Brown Butter Chocolate Chip Cookies
- Southern Ginger Molasses Cookies
- Candy Cane Crinkle Cookies
- Unsalted Butter
- Unsweetened Chocolate Bar
- Bittersweet Chocolate Bar (not the same as semi-sweet chocolate bar)
- Packed Light or Dark brown Sugar
- Pure Vanilla Extract
- All Purpose Flour (replace with Gluten free flour for Gluten Free Variation)
- Baking Powder
- Freshly ground black pepper
- Cayenne pepper (can be replaced with ancho chili powder) I do not recommend using chipotle chili powder.
- Ground Cinnamon
- Dark Unsweetened Chocolate Chips
- Cinnamon and Sugar to make cinnamon sugar.
🥘How to make Chili Chocolate Snickerdoodles?
- Step 1: Mix Dry Ingredients
To make these mexican chocolate snickerdoodles combine flour, baking powder, ground black pepper, salt, cayenne pepper, and ground cinnamon in a bowl. Set Aside.
- Step 2: Melt chocolate and butter
In a medium sized mixing bowl melt chocolate bar and unsalted butter at 30-second increment. See how to melt chocolate and butter in microwave like a pro here.
- Step 3: Whisk Egg and Sugar
Whisk Eggs and Sugar in a bowl until light, foamy, and fluffy. This takes at least 5-minutes. Stir in Pure Vanilla Extract and chocolate mixture.
- Step 4: Fold Flour mixture and add chocolate chips
Fold in flour mixture. And add chocolate chips.
- Step 5: Roll Cookie Dough into balls
Use a tablespoon scooper to scoop out the cookie dough and roll it between your palms to make a ball.
- Step 6: Make Cinnamon Sugar
Make Cinnamon Sugar by combining Cinnamon and Brown Sugar in 1:4 ratio. Roll the cookie dough in the cinnamon sugar. Place it on the cookie baking dish. Press the cookie slightly and flatten it out.
- Step 7: Freeze the cookies for 10-minutes
Freeze the cookies for 10-15 minutes and then pop them in the oven to get baked.
- Step 8: Bake
Bake the cookies at 350F or 180C for 10-12 minutes. After the cookies get baked, allow them to cool down for 5 minutes and then serve.
Love Chocolate? I'm sure you'll love these as well
- Chocolate Cobbler
- Chocolate Buttermilk Bars
- Almond Flour Oatmeal Chocolate Chip Bars (Gluten-Free | Vegan)
- No-Bake Chocolate Chip Cookie Dough Bars
- Double Chocolate Pancakes with Strawberries
❄️How to store these Chili Chocolate Snickerdoodles?
I like to serve these Mexican Chili Chocolate Snickerdoodles immediately because these are best enjoyed fresh from the oven. 🍪
However, if you have to store it, then store it at room temperature in an air-tight container for 1 week or store them in the refrigerator for 1 week in an air-tight container.
You can also, freeze these in a freezer-friendly bag. Cooldown the cookies and then freeze them. You can store these cookies in the freezer for 3 months. Freezing the cookies retains the freshness of the cookies. Before serving, thaw them in the refrigerator overnight and then serve.
⏰Can I make Chili Chocolate Snickerdoodles ahead of time?
Of course, I do it all the time. You can roll the cookie dough balls and freeze them for 3 months.
Before popping them in the oven, roll them in Cinnamon Sugar and then pop them in the oven to get baked. You do not have to thaw the cookie dough balls before baking them.
🌶How do you spice up cookies?
I like to add a pinch of cayenne pepper to spice up my Mexican chocolate snickerdoodles. But, you can replace cayenne pepper with ancho chili powder.
I do not recommend using chipotle chili powder.
- Cocoa Powder - You can replace dark chocolate bar with cocoa powder.
- Cream of Tartar - You can add cream of tartar in place of baking powder. Cream of tartar
More Cookies you should try
- Chocolate Covered Ritz Cracker Cookies
- Savory Cheddar Rosemary Christmas Shortbread Cookies
- Snowball Chocolate Chip Cookies
- Gingerbread Crinkle Cookies
- Chocolate Shortbread Christmas Tree Cookies
this post was updated on 2nd December 2021
Mexican Chocolate Snickerdoodles
- ½ cup All-Purpose Flour 136gm or 4.8Oz
- 4 oz Bittersweet Chocolate I used Ghirardelli 60% Cacao Baking Bar (Case of 12)
- 2 oz Unsweetened Chocolate I used ½ of Ghirardelli 100% Cacao Baking Bar (Case of 12)
- 4 tablespoons unsalted butter
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon Baking Powder
- ⅛ teaspoon Cayenne Pepper
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Salt
- ¾ cup Packed Brown Sugar 200gm
- 2 whole Eggs at room temperature
- 1 cup Melted Unsalted Butter 2 sticks
- 1 teaspoon Vanilla Extract
- 1 cup Dark Chocolate Chips 60% Cacao Chocolate Chips
- ¼ cup Packed Brown Sugar
- 1 teaspoon Ground Cinnamon
- Preheat oven to 350 degrees F or 180 degrees C. Line two baking sheets with parchment paper. Set Aside.
- Place Unsweetened Chocolate, Bittersweet Chocolate, and Unsalted Butter in a bowl. Microwave on full powder at 30-second increment and whisk until the chocolate melts.
- In a medium sized mixing bowl combine all purpose flour, baking powder, ground cinnamon, freshly ground black pepper, cayenne pepper, and salt.
- In a separate bowl combine packed brown sugar and eggs. Whisk until light, fluffy, and foamy. Stir in Pure vanilla extract and chocolate-egg mixture that you had made in step 2.
- Fold in flour mixture that you had made in step 3. And, then stir in Chocolate chips.
- Make Cinnamon sugar by combining Cinnamon and Brown Sugar in a bowl.
- Use a tablespoon scooper to scoop out 1 tablespoon of the cookie dough, roll into balls. Roll it over the cinnamon sugar. Place them on a greased cookie baking dish, 1 inches apart. Freeze the cookie dough for 10 minutes.
- Bake the cookies for 10-12 minutes. They should get crispy on the edges and should be soft in the center. Allow the cookies to cool down for 5 minutes in the same baking dish and then transfer to a cooling rack.
- You can use Chili Powder in place of Cayenne Pepper