Mexican Hot Chocolate Crinkle Cookies
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!
- 1/4 cups butter, melted
- 1/2 cups organic cane sugar
- 1/4 cups Abuelita Hot Chocolate (ground into a powder in a blender or buy grounded.)
- 1/4 cups unsweetened cocoa powder
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- salt
- 1 cup powdred sugar (for coating 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 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.