SPICY MEXICAN HOT CHOCOLATE COOKIES
These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.
Provided by Brandi Rose
Categories Desserts Cookies Chocolate Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
- Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
- Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
- Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.
Nutrition Facts : Calories 212 calories, Carbohydrate 29.2 g, Cholesterol 35.8 mg, Fat 10.6 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.4 g, Sodium 151 mg, Sugar 18.5 g
MEXICAN HOT-CHOCOLATE COOKIES
These crumbly cookies are spicy, chocolaty treats the whole family will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
- In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)
Nutrition Facts : Fiber 1 g
MEXICAN HOT CHOCOLATE COOKIES
Courtesy of Aaron Sanchez of The Food Network, these are just awesome. Try with a little extra cayenne for a spicy kick.
Provided by SilverOpera
Categories Dessert
Time 1h10m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 14
Steps:
- Mix flour, cocoa, and baking soda until well combined. Set aside.
- Mix sugars by hand until all lumps are gone. Set aside.
- In a mixer or with a hand mixer, whip butter until creamy.
- Add sugar mixture, cinnamon, peppers, and vanilla to butter, and mix on high for one minute.
- Add egg white and mix until smooth.
- On low, add flour mixture until just combined. Do not over mix.
- Turn dough onto a sheet of waxed paper. Gently form a log about 10 inches long, roll in waxed paper, and chill in the fridge until needed (or at least 45 minutes).
- Place oven racks in upper and lower third of the oven. Preheat oven to 350.
- Line a baking sheet with waxed paper.
- Slice cookies into 1/4 inch thick rounds with a sharp knife.
- Place on cookie sheet about an inch apart.
- Place cookies on lower rack and let them cook for 5 minutes.
- Move cookies to the top rack and turn the pan so that cookies that were facing the front are now facing the back. Cook another 5-6 minutes.
- Remove from the oven and let cool on a cookie rack.
- Once the cookies cool, top them with a thin layer of duche de leche and sprinkle with sliced or slivered almonds.
Nutrition Facts : Calories 66.6, Fat 2.5, SaturatedFat 1.6, Cholesterol 6.1, Sodium 49.9, Carbohydrate 10.9, Fiber 0.6, Sugar 6.9, Protein 0.9
ANCHO CHILE-MEXICAN CHOCOLATE COOKIES
Steps:
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, chile powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 1 minute. Add the brown and granulated sugar and beat until slightly fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and beat until well combined.
- Reduce the mixer speed to medium-low, add half the flour mixture, and beat until just combined, then add the remaining flour mixture and beat until the mixture just comes together, 1 to 2 minutes, being careful not to overmix. Add the chocolate chunks and pepitas and beat on low until just combined.
- Use a 2-ounce ice cream scoop or a 1/4 cup measuring cup to scoop the cookie dough onto the prepared baking sheets, making about 14 cookies total and leaving at least 2 inches between each cookie.
- Bake until the edges of the cookies are crisp but the centers are still tender, about 15 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time. Remove from the oven, set the baking sheets on wire racks, and let the cookies cool completely on the pans. They should keep up to 5 days in an airtight container.
MEXICAN CHOCOLATE COOKIES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 40 to 45 cookies
Number Of Ingredients 13
Steps:
- Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. (Process in a food processor if lumps are stubborn).
- In a medium mixing bowl, beat butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed.
- Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or aluminum foil.
- Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months.
Nutrition Facts : Calories 47, Fat 1.8 grams, Cholesterol 2.1 milligrams, Carbohydrate 7.6 grams, Protein .64 grams
MEXICAN COCONUT HOT CHOCOLATE COOKIES
A double chocolate cookie inspired by the flavors of Mexico. Great for dipping in coffee or milk, leaves a warm taste on the tongue. Spice to taste; coconut is optional but makes for a great texture.
Provided by mkecupcakequeen
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 48
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract together in a large bowl using an electric mixer until fluffy.
- Combine flour, cocoa powder, cinnamon, cayenne pepper, salt, baking powder, cream of tartar, and chili powder in a separate bowl. Stir flour mixture into the butter mixture slowly until blended. Fold in coconut and chocolate chips.
- Drop batter by teaspoonfuls onto ungreased baking sheets.
- Bake in the preheated oven until set, 10 to 12 minutes. Cool slightly on the baking sheet before transferring to a rack to cool completely, about 15 minutes.
Nutrition Facts : Calories 131.4 calories, Carbohydrate 18.2 g, Cholesterol 17.9 mg, Fat 6.8 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 4.2 g, Sodium 51.8 mg, Sugar 13.1 g
MEXICAN HOT CHOCOLATE
Be sure to add a frothy finish to this Mexican hot chocolate, which is warming and spiced with cinnamon, vanilla and chilli
Provided by Vuyelo Ndlovu
Categories Drink
Time 9m
Number Of Ingredients 6
Steps:
- Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don't let it boil) until the milk is fragrant, about 5 mins.
- Remove and discard the cinnamon sticks, then add the cocoa, vanilla, chilli powder and sugar. Remove from the heat and whisk until the mixture is smooth and frothy - this will only take a couple of minutes. Divide between two mugs and garnish with fresh cinnamon sticks.
Nutrition Facts : Calories 276 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
SPICED MEXICAN CHOCOLATE COOKIES
We know what you're thinking; cinnamon, chocolate and... cayenne in a cookie!? Yup! Our Spiced Mexican Chocolate Cookies are a decadent, dark chocolate cookie elevated with a perfect hum of heat. These ingredients are traditionally found in Mexican cuisine, and when combined in the form of a dessert, the result is out-of-this-world good! The flavor profile of our Mexican chocolate cookies is rich, warming and simply irresistible. Try adding our cayenne chocolate cookies to your seasonal cookie tray, or have fun experimenting with a truly exciting new recipe. Remember, no whisk, no reward!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
- In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
- Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
- Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g
MEXICAN HOT CHOCOLATE COOKIES
Taste like a cup of spicy Mexican hot chocolate! Not very much oil or butter used because of the applesauce!
Provided by KatKatia
Categories Drop Cookies
Time 35m
Yield 24-34 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Cookie sheets with parchment paper.
- In a large bowl, beat together the butter and sugar.
- Slowly add the syrup until mixed and then add applesauce until mixed and fluffy.
- Mix dry ingredients in a separate bowl. Slowly add the mixture to the wet ingredients until combined.
- Drop onto sheets, leaving 2-3 inches between each cookie.
- Bake for 12 minutes, they should look cooked but slightly shiny.
- Remove to wire racks and cool.
Nutrition Facts : Calories 90.8, Fat 2, SaturatedFat 1.2, Cholesterol 4.5, Sodium 54, Carbohydrate 18.3, Fiber 0.9, Sugar 9.2, Protein 1.2
More about "mexican hot chocolate cookies food"
MEXICAN HOT CHOCOLATE COOKIES - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.4/5 (27)Total Time 20 minsCategory DessertCalories 226 per serving
- Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper or silicone mats.In a large bowl or stand mixer, beat butter until creamy, then add 1 and 1/2 cups sugar.
- Beat for a couple minutes until light and fluffy, remembering to scrape the sides and bottom of the bowl.
- Make a well in the flour.Add the cream of tartar, baking soda, baking powder, and salt to the well in the flour, and use a small spoon to blend it in before it hits the wet ingredients.
MEXICAN HOT-CHOCOLATE COOKIES - EASY AS COOKIES
From easyascookies.com
MEXICAN HOT CHOCOLATE COOKIES RECIPE - THE MOM 100
From themom100.com
MEXICAN HOT CHOCOLATE COOKIES - SNAPPY GOURMET
From snappygourmet.com
CHOCOLATEY AND SPICY MEXICAN HOT CHOCOLATE COOKIES ARE A ...
From wideopeneats.com
MEXICAN HOT CHOCOLATE PROTEIN COOKIE - SPICY AND GOOD FOR ...
From haylskitchen.com
RECIPES L MEXICAN HOT CHOCOLATE COOKIES - CHOBANI
From chobani.com
MEXICAN HOT CHOCOLATE COOKIES | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
MEXICAN HOT CHOCOLATE COOKIES FROM EVERYDAY FOOD - COOKIE ...
From cookiemadness.net
SPICY IN MEXICAN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEXICAN HOT CHOCOLATE COOKIES — ALLEY DOES FOOD
From alleydoesfood.com
MEXICAN HOT CHOCOLATE COOKIES - MEXICAN RECIPES
From fooddiez.com
MEXICAN HOT CHOCOLATE COOKIES - COOKING ON THE WEEKENDS
From cookingontheweekends.com
CHEWY MEXICAN HOT CHOCOLATE COOKIES - STRESS BAKING
From stressbaking.com
MEXICAN CHOCOLATE SNICKERDOODLES - DEL'S COOKING TWIST
From delscookingtwist.com
MEXICAN HOT CHOCOLATE COOKIES - PRACTICALLY HOMEMADE
From practicallyhomemade.com
MEXICAN HOT CHOCOLATE COOKIES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
SPICY MEXICAN HOT CHOCOLATE COOKIES : RECIPES : COOKING ...
From cookingchanneltv.com
MEXICAN HOT CHOCOLATE COOKIES - ISABEL EATS
From isabeleats.com
AUTHENTIC MEXICAN HOT CHOCOLATE COOKIES - ALL INFORMATION ...
From therecipes.info
MEXICAN HOT CHOCOLATE & COOKIES - KITCHEN TABLE FOOD
From kitchentablefood.com
MEXICAN HOT CHOCOLATE COOKIES RECIPE | SOUTHERN LIVING ...
From myrecipes.com
MEXICAN HOT CHOCOLATE CRINKLE COOKIES – THE FOOD ÉTUDE
From thefoodetude.com
SPICY MEXICAN HOT CHOCOLATE COOKIE RECIPE - FOODAL
From foodal.com
FIND A RECIPE FOR MEXICAN HOT CHOCOLATE ON TRIVET RECIPES ...
From trivet.recipes
MEXICAN HOT CHOCOLATE COOKIES (VEGAN & OIL FREE) – PLANT ...
From plantbasedrdblog.com
MEXICAN HOT CHOCOLATE COOKIES - MEXICAN RECIPES
From fooddiez.com
MEXICAN HOT CHOCOLATE COOKIES RECIPE - LORANN OILS
From lorannoils.com
MEXICAN HOT CHOCOLATE COOKIES - FOOD LOVIN' FAMILY
From foodlovinfamily.com
AUTHENTIC MEXICAN HOT CHOCOLATE COOKIES - CREATE THE MOST ...
From recipeshappy.com
MEXICAN HOT CHOCOLATE COOKIES - WENT HERE 8 THIS
From wenthere8this.com
MEXICAN HOT CHOCOLATE COOKIES – SPICEWALLA
From spicewallabrand.com
MEXICAN HOT CHOCOLATE COOKIES - BEST OF VEGAN
From bestofvegan.com
10 BEST MEXICAN CHOCOLATE RECIPES TO SATISFY ALL YOUR ...
From mexicancandy.org
SPICY MEXICAN HOT CHOCOLATE COOKIES RECIPE - RECIPES.NET
From recipes.net
KETO MEXICAN HOT CHOCOLATE COOKIES - FITTOSERVE GROUP
From fittoservegroup.com
CHILI HOT CHOCOLATE RECIPES ALL YOU NEED IS FOOD
From yaro.from-de.com
SPICY MEXICAN HOT CHOCOLATE COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
MEXICAN HOT CHOCOLATE COOKIES RECIPE - PUREWOW
From purewow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love