Mexican Chocolate Chip Cookies – A delicious twist on the classic cookie, with warm cinnamon, a hint of cayenne, and rich dark chocolate. These soft, chewy cookies are packed with bold flavor and just the right amount of spice to keep you coming back for more!
Mexican Chocolate Chip Cookies are my way of taking the classic chocolate chip cookie and giving it a little extra magic. The warm cinnamon and subtle kick of cayenne take these cookies to a whole new level, creating a flavor that’s familiar but with an unexpected twist.
Don’t worry—the cayenne doesn’t make them spicy. It just adds a hint of depth that makes everyone stop and say, “What’s in these?!”
The first time I made these, I was hooked. I had a bag of dark chocolate chips and some cinnamon sitting in the pantry, and it felt like the perfect opportunity to play around with the classic recipe.
Now, this version has become my go-to when I want a chocolate chip cookie that stands out. They’re soft, chewy, and full of those cozy, comforting flavors that pair perfectly with a glass of milk or a cup of coffee.
If you can find Mexican chocolate, it’s worth using for the authentic cinnamon-chocolate combo, but dark or semi-sweet chocolate works just as well.
What makes these cookies shine is the balance—the sweetness of the chocolate, the warmth of the cinnamon, and the tiny pop of cayenne. It’s the kind of recipe you’ll find yourself making again and again, especially after everyone keeps asking for it.
What I love most about this recipe is how easy it is to pull together. The hardest part? Waiting for the dough to chill before baking. But trust me, it’s worth it. Chilling helps the flavors develop and gives the cookies that perfect soft texture with lightly crisp edges.
Why You’ll Love Mexican Chocolate Chip Cookies
- Soft and chewy texture: Chilling the dough ensures the cookies bake up with soft centers and lightly crisp edges every time.
- Simple ingredients, bold flavor: No need for hard-to-find ingredients—just pantry staples like cinnamon, cayenne, and chocolate combine for a standout treat.
- Freezer-friendly dough: The dough can be frozen for later, so you can bake fresh cookies whenever the craving hits.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter – I always use unsalted when baking
- Light Brown Sugar
- Eggs
- Vanilla Extract
- Flour
- Baking Soda
- Cinnamon
- Salt
- Cayenne Pepper
- Dark Chocolate Chips or chopped Mexican Chocolate
How to Make Mexican Chocolate Chip Cookies
- Mix the wet ingredients: Cream the butter and sugar until light and fluffy, then add the eggs one at a time, followed by the vanilla extract.
- Combine the dry ingredients: In the same bowl, mix in the flour, baking soda, cinnamon, salt, and cayenne pepper until fully incorporated.
- Fold in the chocolate: Gently mix in dark chocolate chips or chopped Mexican chocolate until evenly distributed throughout the dough.
- Chill the dough: Cover and refrigerate the dough for at least 1 hour (up to 24 hours) to enhance the flavor and improve the cookie texture.
- Preheat and prepare: Preheat the oven to 350°F and line a baking sheet with parchment paper or a non-stick baking mat.
- Scoop and bake: Roll or scoop the dough into 1-inch balls, place them on the baking sheet, and bake for 9–10 minutes until the edges are golden.
- Let them rest: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy: Once cooled, serve the cookies and enjoy their rich, spiced flavor with a cold glass of milk or your favorite beverage.
Recipe Tips & Tricks
- Chill the dough for better flavor: Letting the dough rest in the fridge not only enhances the flavors but also helps the cookies bake evenly with soft centers and crisp edges.
- Use room-temperature ingredients: Make sure the butter and eggs are at room temperature for easier mixing and a smoother dough.
- Make them ahead: Scoop the dough into balls before chilling and store them in the fridge or freezer. This way, you can bake fresh cookies whenever you want.
- Use parchment or silicone mats: Lining your baking sheets prevents sticking and makes cleanup a breeze.
Yes, you can omit the cayenne if you prefer a more traditional cookie flavor. The cookies will still have a warm hint of cinnamon that pairs beautifully with the chocolate.
Chilling the dough is highly recommended as it helps the cookies bake evenly, enhances the flavor, and gives them a chewier texture.
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough or baked cookies for longer storage.
Preheat oven to 350º F
Using a stand mixer, cream butter and sugar together until light and fluffy.
Add eggs 1 at at time, mixing completely each time. Add in vanilla.
Mix in flour, baking soda, cinnamon, salt, and cayenne pepper until completely incorporated.
Fold in chocolate.
Chill dough for at least 1 hour (up to 24 hours) before baking.
Scoop 1 inch balls of dough onto a baking sheet. Bake for 9-10 minutes until the edges are golden and the center is set.
Remove from the oven and let sit on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Calories: 152kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 79mg | Potassium: 82mg | Fiber: 1g | Sugar: 9g | Vitamin A: 178IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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