Rich, fudgy and chewy, and coated in cinnamon sugar, these chocolate snickerdoodles are next level. Make these snickerdoodles Mexican chocolate style with a spicy pinch of cayenne. They’re incredibly decadent, delicious and absolute perfection.
Cocoa powder – Dutch processed
Cream of tartar
Instant espresso powder – optional, deepens the flavor of the chocolate
Cayenne powder – optional, gives the cookies a spicy kick
Why you should make these chocolate snickerdoodles
- They’re simple to make and the dough comes together quickly.
- NO chilling required. Always a win.
- No special ingredients or equipment required.
- They’re soft, chewy and fudgy with slightly crisp edges.
- They have the same flavors and texture of classic snickerdoodles, but with added cocoa powder, cayenne and instant espresso/coffee.
How to make chocolate snickerdoodles
- Preheat oven to 350 degrees F and line two cookie sheets with parchment paper. Combine the flour, cocoa powder, cream of tartar, baking soda, cinnamon, salt, espresso powder, and cayenne (if using) in a medium bowl.
- Whisk together well, breaking up any lumps.
- In the bowl of a stand mixer, combine the butter, brown sugar and granulated sugar.
- Cream the mixture for 2-3 minutes until light and fluffy.
- Beat in the vanilla extract and and the first egg.
- Beat in the second egg.
- Scrape down the bowl to make sure the eggs are incorporated.
- Add the flour/cocoa mixture.
- Beat in the flour mixture until just combined.
- Scoop the dough into balls with a cookie scoop.
- Whisk together the sugar and cinnamon.
- Roll the scooped dough into balls. Roll the dough balls in the cinnamon sugar mixture.
- Bake for 10 minutes until the tops are just set.
Storing and Freezing
Store the baked cookies in an airtight container for up to 4 days.
After scooping the dough into balls, refrigerate to firm up the dough. Place the dough balls into a freezer bag, or airtight container and place in the freezer for up to three months. I prefer to defrost the dough balls in the refrigerator before rolling in the cinnamon sugar mixture, but you can roll the dough balls in the cinnamon/sugar mixture and bake these directly from the freezer.
Can any substitutions be made?
Instant espresso powder and cayenne pepper are optional.
Can these be made gluten free?
You can swap out the flour in this recipe for your favorite gluten free flour blend. My go to is Cup4Cup.
If you make these chocolate snickerdoodles (Mexican hot chocolate cookies), let me know! Drop a comment or tag me on Instagram. I love seeing your bakes!
For more cookie recipes, check out these posts:
Chocolate Snickerdoodles (Mexican Hot Chocolate Cookies)
- 2 cups all purpose flour
- ⅔ cup cocoa powder, Dutch process
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon fine sea salt
- ½ teaspoon instant espresso powder
- ½ teaspoon cayenne pepper (optional)
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees F and line two cookie sheets with parchment paper.
- Whisk together the flour, cocoa powder, cream of tartar, baking soda, cinnamon, salt, espresso powder, and cayenne (if using) in a medium bowl.
- In the bowl of a stand mixer, combine the butter, brown sugar and granulated sugar. Beat on medium speed and cream the mixture for 2-3 minutes until light and fluffy.
- Beat in the vanilla extract, and the eggs, one at a time, scraping the bottom and sides of the bowl after each addition.
- On low speed, add the flour mixture, beating just until incorporated.
- Scoop the dough with a medium size/2 tablespoon ice cream scoop onto a lined cookie sheet.
- Roll the scooped dough into balls.
- In a small bowl, whisk together the 1/4 cup of granulated sugar and 1 teaspoon of cinnamon.
- Roll the dough balls in the cinnamon sugar mixture to coat. Place on the prepared cookie sheets, leaving 2" between the cookies.
- Bake the cookies for 10 minutes or until the tops look just set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.