Mexican Hot Chocolate Crinkle Cookies
These Mexican Hot Chocolate Crinkle Cookies are everything you want in a holiday cookie plus more. Made with Mexican chocolate, super soft, chewy and covered in powdered sugar. Making them the perfect cookie to enjoy at home or gifting to others!
Holiday Season should really be called cookie season. There are so many delicious cookies out there and it’s almost hard to choose what to bake! I would have to say that one of my all time favorite cookies is my abuelita hot chocolate crinkle cookies. They are a twist on classic crinkle cookies.
These cookies remind me of my childhood. When it finally got cold and gloomy outside it was time to make warm drinks. My dad would make us abuelita’s hot chocolate near the holiday season. He would go to the panederia to get “pan dulce”, sweet bread. It was always one of my favorite things although it still is! We always had the best time, laughing and having great conversation!
Inspiration to Make Cookies
I wanted to make a cookie that reminded me of these times. In light of this what better time to share this recipe then now. Now more than ever recipes that bring us closer to friends and family are needed. I can’t tell you how many of these types of recipes have been getting us through these tough times.
For as long as I could remember Abuelita’s hot chocolate has been a tradition in our household. When ever we celebrate anything, abuelita hot chocoalte is sure to be there. Especially during the Fall and Winter Season. When we celebrate Día de los Muertos (Day of the Dead), Christmas with a sweet bread called Rosca de Reyes, Día de la Candelaria (Candlemas Day), celebrated with tamales, abuelita’s hot chocolate is normally the center of every gathering. In many other LatinX families share this same tradition. Abuelita Hot Chocolate is an essential part of togetherness for generations.
What you need to make Mexican Hot Chocolate Crinkle Cookies?
1/4 cup butter, melted
1/2 cup organic cane sugar
1/4 cup Abuelita Hot Chocolate ground into a powder in a blender (this is about a half of a Abuelita Hot Chocolate disk) or buy grounded.
1/4 cup unsweetened cocoa powder
2 large eggs
2 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
small pinch salt
1 cup powdred sugar for coating cookies
How to make Mexican Hot Chocolate Crinkle Cookies?
In a large bow, add sugar, Abuelita Hot Chocolate, unsweeted cocoa powder and melted butter. At medium speed. beat the ingredients until they are fully combined.
Add in eggs one at a time. Then add in vanilla extract. Once vanilla is mixed in, add in flour, baking powder, and salt. Mix with a spatula until mixture forms into a dough. (the dough maybe a little sitcky, that is normal.)
Form the dough into a large ball and cover it completely with a sheet of plastic wrap and refrigerate for at least an hour until completely chilled through.
After an hour, preheat the oven to 350F degrees. Line a large cookie sheet (or two if you only have smaller cookies sheets) with parchment paper. Add the powdered sugar into a small bowl.
Remove the dough from the fridge and using a tablespoon measure, grad a heaping tablespoon of the dough and form into a ball. Roll the ball in the powdered sugar until it is completely covered and place on the cookie sheet.
Bake in the oven for 10 minutes. Let the cookies rest on tha cookie sheet for 2-3 minutes, then transfer them onto a cooling wrack. Store in an air tight container.
Happy Baking
These Mexican Hot Chocolate Crinkle Cookies are perfect for any Holiday occasion. Soft, chewy and chocolaty. One of the best combinations in my opinion.
They are perfect to put in cookie boxes for gifting and sharing with friends and family! Everyone who is a fan of Abuelita Hot Chocolate will be sure to be fans of these cookies. What are some of your favorite Holiday Cookies?
If you have any questions or comments, please feel free to leave a comment or send us a message on our contact page. I would love to know how you liked the recipe!
Mexican Hot Chocolate Crinkle Cookies
Description
These Mexican hot chocolate crinkle cookies are everything you want in a holiday cookie plus more. They are made with Mexican chocolate, super soft, chewy and covered in powdered sugar. Making them the perfect cookie to enjoy at home or gifting to others!
Ingredients
Instructions
-
In a large bow, add sugar, Abuelita Hot Chocolate, unsweeted cocoa powder and melted butter. At medium speed. beat the ingredients until they are fully combined.
-
Add in eggs one at a time. Then add in vanilla extract. Once vanill is mixed in, add in flour, baking powder, and salt. Mix with a spatula until mixture forms into a dough. (the dough maybe a little sitcky, that is normal.)
-
Form the dough into a large ball and cover it completely with a sheet of plastic wrap and refrigerate for at least an hour until completely chilled through.
-
After an hour, preheat the oven to 350F degrees. Line a large cookie sheet (or two if you only have smaller cookies sheets) with parchment paper. Add the powdered sugar into a small bowl.
-
Remove the dough from the fridge and using a tablespoon measure, grad a heaping tablespoon of the dough and form into a ball. Roll the ball in the powdered sugar until it is completely covered and place on the cookie sheet.
-
Bake in the oven for 10 minutes. Let the cookies rest on tha cookie sheet for 2-3 minutes, then transfer them onto a cooling wrack. Store in an air tight container.
