Chocolate Mexican Cookies Recipes

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ANCHO CHILE-MEXICAN CHOCOLATE COOKIES



Ancho Chile-Mexican Chocolate Cookies image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 14 cookies

Number Of Ingredients 12

1 3/4 cups all purpose flour
1/3 cup good quality unsweetened Dutch-process cocoa powder
2 teaspoons of your favorite ground chile powder, such as ancho chile powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup dark chocolate chunks
1/2 cup unsalted pepitas (shelled pumpkin seeds), lightly toasted

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.

CHOCOLATE MEXICAN WEDDING COOKIES



Chocolate Mexican Wedding Cookies image

A chocolate version of the Mexican Wedding Cookie.

Provided by Karen Ginnis

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 10

1 cup butter, softened
⅓ cup confectioners' sugar
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 cup ground pecans
½ cup German sweet chocolate, grated
¾ teaspoon ground cinnamon
1 pinch salt
½ cup confectioners' sugar
¼ cup German sweet chocolate, grated

Steps:

  • In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
  • In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
  • Gradually add the dry ingredients to the creamed mixture.
  • Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
  • Preheat oven to 325 degrees F (180 degrees C).
  • Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
  • For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 45.7 g, Cholesterol 61 mg, Fat 36.9 g, Fiber 2.8 g, Protein 4.7 g, SaturatedFat 18.8 g, Sodium 167.1 mg, Sugar 22.1 g

SPICY MEXICAN HOT CHOCOLATE COOKIES



Spicy Mexican Hot Chocolate Cookies image

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

1 ¾ cups white sugar, divided
1 cup softened butter
1 teaspoon vanilla extract
½ teaspoon sea salt
2 large eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
½ cup unsweetened cocoa powder
1 teaspoon ground cinnamon, divided
½ teaspoon cayenne pepper
2 ¼ cups all-purpose flour
1 cup semisweet chocolate chips

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

CHOCOLATE MEXICAN COOKIES



Chocolate Mexican Cookies image

Make a batch of our Chocolate Mexican Cookies for everyone to enjoy. Neufchatel cheese and walnuts bring a twist to these Mexican cookies.

Provided by My Food and Family

Categories     Festive 2018

Time 2h8m

Yield 29 servings, 2 cookies each

Number Of Ingredients 9

1-1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup plus 1 Tbsp. BAKER'S 100% Pure Cocoa Powder, divided
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
3/4 cup butter, softened
1-3/4 cups powdered sugar, divided
1/2 tsp. vanilla
1 cup finely chopped walnuts

Steps:

  • Combine flour, baking soda, salt and 1/2 cup cocoa powder. Beat Neufchatel, butter, 1-1/2 cups sugar and vanilla in large bowl with mixer until blended. Gradually add dry ingredients, mixing well after each addition. Add nuts; mix well. Refrigerate 1 hour.
  • Heat oven to 350ºF. Shape dough into 1-1/4-inch balls; place, 1 inch apart, on baking sheets.
  • Bake 15 to 18 min. or just until edges are firm. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
  • Dip tops of cookies, 1 at a time, in remaining sugar; sprinkle with remaining cocoa powder.

Nutrition Facts : Calories 180, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

MEXICAN COOKIES



Mexican Cookies image

Add a sweet treat to meal of tacos, enchiladas or fajitas with these easy-to-make dessert.-Kathy Ybarra, Rock Springs, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 32 cookies.

Number Of Ingredients 5

4 flour tortillas (6 inches)
1/2 cup semisweet chocolate chips
3/4 teaspoon shortening
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon

Steps:

  • Cut each tortilla into eight wedges; place on ungreased baking sheets. Bake at 400° for 10-12 minutes or until lightly browned. Meanwhile, in a microwave, melt chocolate chips and shortening. Stir until smooth; keep warm. , In a large resealable plastic bag, combine confectioners' sugar and cinnamon. Add tortilla wedges a few at a time; shake to coat. Place on waxed paper-lined baking sheets. Drizzle with melted chocolate. Refrigerate until serving.

Nutrition Facts : Calories 57 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 57mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

MEXICAN HOT-CHOCOLATE COOKIES



Mexican Hot-Chocolate Cookies image

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

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chile powder (optional)

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 CHOCOLATE COOKIES



Mexican Chocolate Cookies image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 40 to 45 cookies

Number Of Ingredients 13

1 cup all purpose flour
1/2 cup plus 1 tablespoon unsweetened Dutch Process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 1 tablespoon brown sugar
1/2 cup plus 1 tablespoons granulated sugar
3 tablespoons sweet butter, slightly softened
3 tablespoons stick margarine
1/2 teaspoon ground cinnamon
Generous pinch of ground black pepper
Generous pinch of cayenne pepper
1 teaspoon vanilla
1 egg white

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

CHOCOLATE MEXICAN WEDDING COOKIES



Chocolate Mexican Wedding Cookies image

A lovely cookie recipe that I got from a friend...its very tasty. I hope that you will enjoy this quick and easy to make recipe. They taste best after a few days.

Provided by Baby Kato

Categories     Dessert

Time 28m

Yield 12-24 cookies

Number Of Ingredients 11

1 cup unsalted butter, softened
1/3 cup powdered sugar
2 teaspoons pure vanilla extract
1 3/4 cups pastry flour
1 cup pecans, ground
1/2 cup milk chocolate, grated
3/4 teaspoon ground cinnamon
1/16 teaspoon ground cayenne pepper
1/8 teaspoon salt
1/2 cup powdered sugar, for garnish
1/4 cup ground cocoa powder

Steps:

  • Preheat oven to 325 degrees F (180 degrees C).
  • In a large bowl, cream butter, 1/3 cup of powdered sugar until light and fluffy.
  • Add the vanilla extract.
  • In a small bowl, mix the flour, ground pecans, 1/2 cup grated chocolate, cinnamon, cayenne pepper and salt together well.
  • Gradually add the dry ingredients to the creamed mixture.
  • Wrap the dough in plastic wrap and chill for two hours, until firm.
  • Shape the dough into 1-inch balls and place balls 1 inch apart on an ungreased baking sheet.
  • Bake in a 325 degree oven for 15 - 18 minutes. The cookies should be firm to the touch, then cool for 1 minute, and transfer to a wire rack to finish cooling.
  • In a small bowl mix together the 1/2 cup of the powdered sugar and 1/4 cup of ground cocoa.
  • Coat the the cookies while still warm in the sugar and cocoa mix.
  • Enjoy!

SPICED MEXICAN CHOCOLATE COOKIES



Spiced Mexican Chocolate Cookies image

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

1 1/4 cups Gold Medal™ All-Purpose Flour
1/4 cup unsweetened baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup butter, cut into pieces
1 cup semisweet chocolate chips
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla
3 tablespoons Demerara (raw) sugar

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 CHOCOLATE OAT COOKIES



Mexican Chocolate Oat Cookies image

Colleen Delawder of Herndon, Virginia takes oatmeal cookies to a new level with Mexican chocolate. We added spicy chocolate cinnamon cane sugar for an extra bit of heat and cinnamon-spice. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 14 cookies.

Number Of Ingredients 13

3/4 cup unsalted butter, cubed
1-1/2 cups packed light brown sugar
1 large egg
1 large egg yolk
2 tablespoons vanilla extract
1 tablespoon dark rum
2 cups quick-cooking oats
1-1/4 cups all-purpose flour
1 tablespoon Gustus Vitae spicy chocolate cinnamon cane sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/8 teaspoon freshly ground nutmeg
4 ounces Mexican chocolate, finely chopped

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Heat, stirring constantly, until golden brown, 8-10 minutes. Transfer to a large bowl. Add sugar; beat on medium speed 2 minutes. Add eggs, vanilla and rum; beat 2 minutes longer., In another bowl, whisk together next six ingredients. Add to butter mixture; beat until combined. Fold in chocolate., Drop dough by 1/4 cupfuls 2 in. apart onto parchment paper-lined baking sheets. Bake until set, 12-15 minutes. Remove from pans to a wire rack to cool.

Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 128mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.

MEXICAN CHOCOLATE CHIP COOKIES



Mexican Chocolate Chip Cookies image

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Picnic     Kid-Friendly     Back to School     Fall     Birthday     Poker/Game Night     Shower     Cinnamon     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 30

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 12-ounce package semisweet chocolate chips

Steps:

  • Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time, then vanilla. Sift next 6 ingredients over butter mixture; beat just until blended. Mix in chocolate chips. Refrigerate dough until cold, at least 1 hour and up to 1 day.
  • Preheat oven to 350°F. Lightly butter 2 large baking sheets. Drop dough by rounded tablespoonfuls onto sheets, spacing 1 1/2 inches apart. Bake cookies until golden brown but still soft to touch, about 10 minutes (for crisper cookies, bake 12 minutes). Let stand on sheets 3 minutes. Transfer cookies to racks and cool.

MEXICAN CRINKLE COOKIES



Mexican Crinkle Cookies image

When it's baking time, my family lobbies for these Mexican crinkle cookies. You can replace 1 oz. unsweetened chocolate with 3 Tbsp. cocoa powder plus 1 Tbsp. shortening, butter or oil.-Kim Kenyon, Greenwood, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 10

3/4 cup butter, cubed
2 ounces unsweetened chocolate, chopped
1 cup packed brown sugar
1/4 cup light corn syrup
1 large egg, room temperature
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon, divided
1/4 teaspoon salt
1/2 cup confectioners' sugar

Steps:

  • In a microwave, melt butter and chocolate; stir until smooth. Beat in brown sugar and corn syrup until blended. Beat in egg. In another bowl, whisk flour, baking soda, 1 teaspoon cinnamon and salt; gradually beat into brown sugar mixture. Refrigerate, covered, until firm, about 1 hour., Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and remaining cinnamon. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar mixture. Place 2 in. apart on greased baking sheets. , Bake until cookies are set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling.,

Nutrition Facts : Calories 158 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 184mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

MEXICAN CHOCOLATE OATMEAL COOKIES



Mexican Chocolate Oatmeal Cookies image

These chewy chocolate cookies get a cozy kick from cinnamon and nutmeg. Oh, and the touch of rum in the batter adds some serious fun factor, too. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 14 cookies

Number Of Ingredients 13

3/4 cup unsalted butter, cubed
1-1/2 cups packed light brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 tablespoons vanilla extract
1 tablespoon dark rum
2 cups quick-cooking oats
1-1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/8 teaspoon freshly ground nutmeg
4 ounces Mexican chocolate, finely chopped

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Heat, stirring constantly, until golden brown, 8-10 minutes. Transfer to a large bowl. Add sugar; beat on medium speed 2 minutes. Add eggs, vanilla and rum; beat 2 minutes longer., In another bowl, whisk together next 6 ingredients. Add to butter mixture; beat until combined. Fold in chocolate., Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 12-15 minutes. Remove from pans to a wire rack to cool.

Nutrition Facts : Calories 310 calories, Fat 13g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 128mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.

SPICY MEXICAN COOKIES (CHOCOLATE)



Spicy Mexican Cookies (Chocolate) image

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.

Provided by A.B. Hall

Categories     Dessert

Time 50m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 10

1 1/2 cups unbleached all-purpose flour
3/4 cup cocoa powder
3/4 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups butter, room temperature
1 cup sugar
1 1/2 teaspoons vanilla extract
1 egg

Steps:

  • In a medium bowl whisk together the flour, cocoa, cinnamon, cayenne, salt and pepper.
  • 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.
  • Slowly add the dry ingredients until they are fully blended into the dough and no traces of the flour mix remain.
  • 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).
  • 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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From keviniscooking.com


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2022-05-19 Chocolate Dessert Tacos Love from the Oven. unsalted dry roasted peanuts, semisweet chocolate chips, 2% reduced fat milk and 10 more. Chocolate Dessert Pie. Pretty Bee. arrowroot powder, gluten free flour blend, sugar, powdered sugar and 13 more.
From yummly.com


MEGA MEXICAN CHOCOLATE CHIP COOKIES - ¡HOLA! JALAPEÑO
Instructions. Heat oven to 375°F and cover two baking sheets with parchment paper. Combine flour, coffee, baking soda, cinnamon, and salt in a medium bowl.
From holajalapeno.com


MEXICAN HOT CHOCOLATE COOKIES - SNAPPY GOURMET
2020-10-06 BAKE. Preheat oven to 325 degrees F. Place cookie dough balls in batches on baking sheets that have been lined with parchment paper (or silpats). Bake refrigerated dough for about 14-16 minutes or until golden brown and look slightly undercooked, turning pans halfway through baking. Cool cookies on wire racks.
From snappygourmet.com


MEXICAN CHOCOLATE NO BAKE COOKIES
2013-12-19 Mexican Chocolate No Bake Cookies. 2 tbsp cocoa or cacao powder (10g) 2/3 cup quick oats (60g) 1/2 cup oat flour (60g) – or just pulse rolled oats in a food processor until they become powder, and measure after processing; 1/4 tsp salt; 1/4 tsp baking soda – yes, really; 1/2 tsp cinnamon; scant 1/4 tsp cayenne, or more for spicier cookies
From chocolatecoveredkatie.com


CHOCOLATE MEXICAN COOKIE RECIPE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


MEXICAN CHOCOLATE COOKIES | IMPERIAL SUGAR
Directions. Whisk flour, cocoa, baking powder, cinnamon, nutmeg, and cayenne. Set aside. 1. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. 2. Add flour/cocoa mixture in 3 additions, mixing on low speed. Mix until combined, scraping down …
From imperialsugar.com


MEXICAN CHOCOLATE CRINKLE COOKIES - A SPICY PERSPECTIVE
2018-12-15 Refrigerate for 1-2 hours until firm enough to roll by hand. Preheat the oven to 350 degrees F and line baking sheets with parchment paper. Roll the dough into 1-inch balls, then place each ball in a bowl of powdered sugar and coat thoroughly, before placing on a baking sheet. Space the ball at least three inches apart.
From aspicyperspective.com


MEXICAN HOT CHOCOLATE COOKIES RECIPE - PUREWOW
Set a fine-mesh sieve over a medium bowl. Add the flour, cocoa powder, cream of tartar, baking soda and salt to the sieve, and sift into the bowl. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-low speed to combine.
From purewow.com


MEXICAN HOT CHOCOLATE COOKIES - PRACTICALLY HOMEMADE
2019-02-05 Using a medium sized cookie scoop {or heaping tablespoon} scoop cookies, roll in cinnamon sugar topping and place onto a parchment lined cookie sheet. Bake for 8-9 minutes, remove from oven and let cool on cookie sheet for 4-5 minutes. Before moving to a cooling rack, re-roll them in the cinnamon sugar mixture.
From practicallyhomemade.com


SPICY MEXICAN HOT CHOCOLATE COOKIES RECIPES
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.
From recipes.servegame.org


MEXICAN HOT CHOCOLATE COOKIES | COOKING ON THE WEEKENDS
2018-05-03 Preheat the oven to 375°F and line two baking sheets with parchment paper. In a large mixing bowl, combine the butter, sugar, vanilla, cinnamon, salt and cayenne. Mix until smooth. Add the egg and mix until it’s fully incorporated. Now fold in the flour, cocoa powder, baking soda, and chocolate chips.
From cookingontheweekends.com


MEXICAN CHOCOLATE COOKIES CAYENNE BEST RECIPES
Steps: Stir chocolate in top of double boiler over simmering water until smooth; cool. Combine flour and next 5 ingredients in medium bowl. Using electric mixer, beat 1 3/4 cups sugar and butter in large bowl until light.
From findrecipes.info


MEXICAN CHOCOLATE CHIP COOKIES - I HEART EATING
2019-04-24 How to make Mexican chocolate chip cookies. Melt butter in a heavy saucepan. You want the butter to just melt - not hot and sizzling, not browned. Whisk brown sugar together with butter. Let it sit for 5 minutes. Whisk in egg and egg yolk. Add vanilla and whisk in. Add flour, baking soda, cinnamon, salt, and cayenne pepper until combined.
From ihearteating.com


CHEWY MEXICAN HOT CHOCOLATE COOKIES - STRESS BAKING
2019-08-26 Cover and chill dough in the fridge for 30 minutes. Preheat oven to 350°F and line two baking sheets with nonstick silicon mats or parchment paper. Set aside. Pour granulated sugar into a small bowl. Set aside. Use a 1 ½ tablespoon cookie scoop to portion out cookie dough, and roll lightly between hands to form a ball.
From stressbaking.com


MEXICAN CHOCOLATE SHORTBREAD COOKIES - RACHEL COOKS®
2016-12-02 Dough will be thick. On wax paper or parchment paper, form into a 12- to 14-inch log and freeze at least 30 minutes or until firm. When ready to bake, preheat oven to 350°F. Using a sharp knife, cut the shortbread dough into 1/4-inch slices, and place on parchment lined baking sheets. Bake for 13-15 minutes.
From rachelcooks.com


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