Spicy Mexican Cookies (Chocolate)

READY IN: 50mins
Recipe by A.B. Hall

If you’re looking for a chocolate cookie with a real kick, look no further. These cookies are a perfect marriage of chocolate and spicy. They are firm, but chewy-melt-in-your-mouth. For comparison, I lean toward “medium” heat when it comes to salsa. This recipe is adapted from an excellent food blog called Baking Bites.

Top Review by jewelsf

The flavor on these cookies is very nice, but I felt that the texture was drier than I would prefer in a cookie; even a little crumbly. I don't see myself making this recipe again. I did up the cayenne by 1/4 of a tsp and that provided a great level of heat.

Ingredients Nutrition


  1. In a medium bowl whisk together the flour, cocoa, cinnamon, cayenne, salt and pepper.
  2. In a large bowl, use an electric mixer to cream the butter and sugar. Add the egg and vanilla and mix until light and fluffy.
  3. Slowly add the dry ingredients until they are fully blended into the dough and no traces of the flour mix remain.
  4. Divide the dough in two and roll each half into a log that’s 9 inches long. Wrap each log tightly in plastic wrap and place in the freezer overnight or a minimum eight hours (if you're not interested in baking the whole batch at once, the dough will keep up to six weeks in the freezer).
  5. Having been frozen, the dough will require a small amount of effort to cut through. With a sharp knife, cut 1/3” cookies from the dough. Bake at 375° F for 8-10 minutes or until edges are firm. Allow cookies to cool 30 seconds to a minute then transfer to a wire rack to cool.

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