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You are here: Home / Desserts / Mexican Chili Chocolate Snickerdoodles

Mexican Chili Chocolate Snickerdoodles

Dec 1, 2021 No Comments

Mexican Chocolate Snickerdoodles is a warm, chewy, chocolat-y heaven that tastes irreplaceably good.
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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.

Not Interested in this try this White Chocolate Peppermint Shortbread Cookies or Dark Chocolate Peppermint Truffles

stack of chili chocolate snickerdoodles with with first one eaten and a rope beside

Snickerdoodles are one of my favorite cookies. Snickerdoodles are delicious cookies that are crispy on the edge and chewy inside.

These Mexican Chili Chocolate Cookies are rolled in Cinnamon sugar and then baked. Have you tried my Pumpkin Snickerdoodles or Cranberry Cream Cheese Snickerdoodles yet!

These are perfect cookies for the holidays 🎄🎅

Jump to:
  • Spicy Mexican Chocolate Cookies 🇲🇽
  • 🇲🇽Chewy Mexican Chili Chocolate Cookies
  • 📝Ingredients
  • 🥘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
  • 📝Recipe
  • 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.

From Tacos, to Quesadillas, to Burritos, to Enchiladas, to Empanadas to the traditional Tres Leches Cake to this Mexican chocolate chip cookies with chili powder.

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!😋

Chili Chocolate Snickerdoodles with the first one eaten in half and the second one broken in crumbs

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
Stack of Chili Chocolate Snickerdoodles  with a rope on the bottom left side

📝Ingredients

  • Unsalted Butter
  • Unsweetened Chocolate Bar
  • Bittersweet Chocolate Bar (not the same as semi-sweet chocolate bar)
  • Eggs
  • 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
  • Salt
  • 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.

A Bowl with dry ingredients on a black surface and a white cloth beside it
  • 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.

A bowl with the cookie dough and a spatula on a black surface with a white cloth beside it
  • 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.

One cookie dough kept in a plate of cinnamon sugar and another bowl with cookie dough on the top
  • 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?

Chili Chocolate Snickerdoodles stacked on a table with a leaf from side left

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.

Cooking Variations

  • 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

📝Recipe

this post was updated on 2nd December 2021

Mexican Chocolate Snickerdoodles

Mexican Chocolate Snickerdoodles is a warm, chewy, chocolat-y heaven that tastes irreplaceably good.
3 from 1 vote
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
10 minutes: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 12 servings
Calories: 419kcal
Author: Anjali

INGREDIENTS

Dry ingredients

  • 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

Wet ingredients

  • 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

Cinnamon Sugar

  • ¼ cup Packed Brown Sugar
  • 1 teaspoon Ground Cinnamon
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INSTRUCTIONS

  • 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.

Video

Notes

  • You can use Chili Powder in place of Cayenne Pepper

Nutrition

Nutrition Facts
Mexican Chocolate Snickerdoodles
Amount Per Serving
Calories 419 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 20g125%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 52mg17%
Sodium 217mg9%
Potassium 227mg6%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 26g29%
Protein 3g6%
Vitamin A 606IU12%
Vitamin C 1mg1%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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