Cookies Featured Recipes

Mexican Hot Chocolate Cinnamon Chip Cookies

Mexican Hot Chocolate Cinnamon Chip Cookies

Fall is on its way, and fall always makes me think of cinnamon.  So, I thought I would share my Mexican Hot Chocolate Cinnamon Chip Cookies with you.  Cinnamon chips are not available all year where I live, but they should be showing up again soon.  Last year, I bought several bags to last me throughout the year.

This may sound odd to say about a cookie, but these cookies have a really complex flavor.  To get the best taste, eat them slowly and see how the cocoa, cinnamon, brown sugar, and cayenne come together. 

Mexican Hot Chocolate Cinnamon Chip Cookies
Serves 12
Write a review
Print
336 calories
45 g
71 g
17 g
4 g
10 g
101 g
142 g
27 g
1 g
5 g
Nutrition Facts
Serving Size
101g
Servings
12
Amount Per Serving
Calories 336
Calories from Fat 147
% Daily Value *
Total Fat 17g
26%
Saturated Fat 10g
51%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 71mg
24%
Sodium 142mg
6%
Total Carbohydrates 45g
15%
Dietary Fiber 2g
8%
Sugars 27g
Protein 4g
Vitamin A
11%
Vitamin C
0%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 sticks unsalted butter, at room temperature
  2. 1 1/2 cups brown sugar
  3. 1 egg
  4. 1 egg yolk
  5. 1 tsp. baking soda
  6. 1 1/2 tsps. salt
  7. 1 tsp. cinnamon
  8. 1/2 tsp. ground cayenne pepper
  9. 1 tsp. vanilla extract
  10. 1/2 cup cocoa
  11. 2 cups all-purpose flour
  12. 1 10 oz. bag cinnamon chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Line two large baking sheets with parchment.
  3. With and electric mixer, cream together butter and sugar until light and fluffy.
  4. Add egg and egg yolk and mix until well combined.
  5. Add baking soda, salt, cinnamon, cayenne, and vanilla and mix well.
  6. Mix in cocoa and flour and mix until will combined.
  7. Stir in cinnamon chips.
  8. Using a small cookie scoop, drop scoops onto cookie sheet.
  9. Bake for 12 to 14 minutes or until almost set one sheet at a time.
  10. Remove from the oven and cool on a wire rack before eating.
beta
calories
336
fat
17g
protein
4g
carbs
45g
more
Daily Dish Magazine | Recipes | Travel | Crafts https://www.foodiefriendsfridaydailydish.com/
Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on YummlyShare on StumbleUponBuffer this pageShare on LinkedInDigg thisShare on RedditShare on TumblrPrint this pageEmail this to someone

About the author

From Calculus to Cupcakes

I am a Calculus teacher who just happens to love to cook and blog about it.

Leave a Comment

7 Comments