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Mexican Hot Chocolate Cookies

A perfect chocolate cookie with cinnamon & SPICE!
Author Adell Goff


  • 1 cup sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1 Tablespoon Mexican vanilla
  • 3/4 cup flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon cinnamon
  • 1/2 cup cinnamon chips
  • 1/2 cup dark chocolate chips bittersweet


  1. Line a baking sheet with parchment paper.
  2. In a large bowl, add sugar and canola oil, stir until combined. Whisk in eggs and vanilla extract until thoroughly combined
  3. In a another bowl, stir the flour, cocoa powder, baking soda, cayenne pepper & cinnamon together.
  4. Add the dry ingredients to the wet ingredients and mix with a spatula just until combined. Add the cinnamon chips & dark chocolate chips. (Do not over mix your cookie dough, or it will be tough. The dough will be looser than your average cookie dough.)
  5. Scoop out cookies onto parchment lined cookie sheet, about 1.5″ apart from one another.
  6. Set in fridge for 10 to 15 minutes or until cookies harden a little.
  7. Preheat oven to 350 degrees.
  8. Push cookies down a little with the palm of your hand so that they are more flat than dome shaped.
  9. Bake for 8 minutes or until the edges are set and the center doesn’t look raw. Cookies will continue to bake once they are out of the oven.

Recipe Notes

I linked to the vanilla I use and love. It is a vanilla blend but I love the flavor more than any other vanilla extract I have used.