I made it fifteen days into the New Year before posting a cookie recipe.
I'm not saying that behind the scenes I made it fifteen days without consuming a cookie, because if you know me that isn't true. Some people unwind with a glass of wine or something salty before bed--I like a cookie or other sweet treat.
Today I'm sharing a recipe for Mexican Hot Chocolate Cookies. These cookies have a wonderful warmth to them from a touch of chili in the recipe. My brother in law lives with us and tells us all the time how in Mexico where he spent several years they put chili in EVERYTHING. I'm not going to put chili in everything because that's just weird but I did add a little to this recipe. And it helped. It's not spicy, but the kids described it as "making their mouth warm" after they swallowed it.
Seriously though, if I didn't tell them it had it in it, they wouldn't have ever known. That comment was some bizarre eleven and eight year old foodie critique. But it's true.
Grab a glass of milk and try these cookies. Your mouth will be happy--and warm.
- 2 ¼ cups unbleached all purpose flour
- ½ cup unsweetened cocoa powder
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter (1 stick)
- ½ cup nonfat plain greek yogurt
- (Note: You can use 1 cup butter in place of the ½ cup butter, ½ cup yogurt)
- 1 ¾ cup sugar (substitutions okay)
- 2 eggs
- 2 tsp cinnamon
- 1 tsp chili powder
- Preheat oven to 350 degrees. Lightly grease a cookie sheet and set aside.
- In a bowl, mix together the flour, cocoa powder, cream of tartar, baking soda and salt. Stir until combined. Set aside.
- In a mixing bowl, cream together the butter (and yogurt if using) and sugar. Stir on medium speed until smooth (approximately 2-3 minutes). Slowly stir in the eggs, cinnamon and chili powder, stirring until combined. Stop and scrap the bowl if necessary.
- Turn mixer to low and stir in the flour mixture, mixing until smooth and all ingredients are incorporated.
- Turn off mixer, roll cookies into tablespoon sized balls and place onto cookie sheet, leaving approximately two inches of space between cookies. Bake at 350 degrees for 9-11 minutes or until cookies crack on the top.
- Remove from oven and allow cookies to cool for several minutes on the cookie sheet before moving onto a cooling rack to finish cooling completely.
- Cookies can be stored in an airtight container for up to one week.
I also unwind with a cookie other sweet treat before bed-secret handshake-
These look like a great twist on the chocolate cookie!
Oh. My. God.
Those look to die for!! I am so making these!
Thank you for stopping by and linking up!
Yum!!!! I pinned this post the minute I saw it, and baked these cookies over the weekend. They did not disappoint!! I was afraid my husband wouldn't care for the spice in them, but we both loved loved loved them!
So glad that you liked them. We fell in love too even though I was totally worried about the spice. Thanks for stopping by!
Thanks for stopping by my blog too. The cookies I wrote about eating in my latest post? Yup, those were these Mexican Hot Chocolate cookies. 🙂
Shared with Pinterest, would hate to lose this recipe.. yum