While not traditional Mexican cookies, Mexican Hot Chocolate Cookies are definitely inspired by the flavors of authentic Mexican hot chocolate. As soon as I saw this award winning recipe I could see why it was a winner. A package of sugar cookie mix is combined with a tablet of Mexican style chocolate drink mix and a few other pantry staples to create a mildly chocolate, spicy cookie that's both crispy and chewy. What's not to like, especially if you are a fan of Mexican Hot Chocolate?
Mexican hot chocolate cookies would be delicious dunked into a cup of Mexican hot chocolate or served as accompaniments to ice cream and flan.
For those not familiar with Mexican chocolate, it is dark bitter chocolate that is combined with sugar, cinnamon, vanilla, and sometimes, ground almonds and commonly used to make Mexican hot chocolate. The two brands of Mexican chocolate commonly available in the US are Ibarra and Abuelita. If you live in a region with a large Hispanic population, you may find it in the Mexican section of your grocery store. Otherwise, you may need to look for it in a specialty food store or Hispanic market. It is also available online at the MexGrocer.com.
A few tips for cookie baking success:
* Use heavy-duty cookie sheets.
* Bake your cookies in the center of your oven.
* For best results line your cookie sheets with parchment paper.
* Place cookie dough on cool cookie sheets, never warm, or they will melt before they begin to bake.
* Space your cookie dough evenly on the cookie sheet.
* Bake only one cookie sheet at a time and rotate the sheet if necessary for even baking.
* Cool your cookies completely before storing so they don't get soggy.
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Mexican Hot Chocolate Cookies Recipe
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) butter or margarine
1 tablet of Mexican chocolate drink mix (usually about 3 ounces), chopped
1 package of Betty Crocker sugar cookie mix (17.5 ounces)
1 egg
1 cup miniature semisweet chocolate chips (6 ounces)
Position one of your oven racks in the middle of your oven and Preheat oven to 375 F. Line your cookie sheets with parchment paper or alternatively use ungreased cookie sheets.
In a small bowl, mix together the sugar and cinnamon until well combined and then set aside. (You will roll the balls of cookie dough in this before baking them.)
In a small saucepan, melt the butter and the chopped Mexican hot chocolate tablet over low heat, stirring constantly, then remove from the heat. In a large bowl stir together the dry cookie dough mix, butter/chocolate mixture, and egg with a wooden spoon until it comes together forming soft dough. Stir in the chocolate chips until they are well distributed throughout the cookie dough.
Shape the cookie dough into 1-inch balls; roll them in the cinnamon sugar mixture and then place 2 inches apart on the cookie sheets. Bake for 10 to 12 minutes or just until set. (Do Not Overbake.)
Remove cookie sheet from the oven and cool cookies on the sheet for 2 to 3 minutes. Transfer the cookies with a metal spatula to a wire rack to cool completely. Store in a covered container at room temperature.
Yield: Makes about 4 dozen Mexican Hot Chocolate Cookies
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For cookie baking success you may need:
High Quality Cookie Sheets
Jumbo Cookie Shovel
