December 2, 2015 by: Julie Mcaferty
Mexican Hot Chocolate Cookies
Today we have some Mexican Hot Chocolate cookies waiting for our guests. Thank you to my friend Jane B for sharing this wonderful cookie recipe with me. This lovely crackle top chocolate cookie has a cinnamon sugar coating and a "secret" dash of cayenne pepper for a sublte kick of spice.
For the topping:
1/3 cup sugar
1 tsp. cinnamon
For the cookies:
1/2 cup canola oil or butter (I prefer butter!)
1 cup sugar
1/4 cup pure maple syrup
3 Tbsp. milk or almond milk
1 1/2 tsp. vanilla
1 2/3 cup flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cayenne
Preheat oven to 350F.
Mix topping ingredients together in a small shallow bowl and set aside.
Mix together oil or butter, sugar, syrup, and vanilla. Add the other ingredients and mix well.
Roll into walnut sized balls and pat into the sugar topping to flatten into roughly 2 inch discs. Place cookies, sugar side up, at least 2 inches apart on a cookie sheet. Bake for 10-12 minutes. They should be a bit spread and crackly on top when baked. Enjoy!
At Greenlake Guest House, we make a batch of these and freeze them unbaked on a cookie sheet. Once they are frozen, we transfer them to a ziploc bag and keep them in the freezer until we're ready to use them. When we are ready to bake a few cookies, we simply dip the frozen discs in more cinnamon sugar or plain sugar, and then bake for about 14 minutes at 325F.