If you're looking for a killer (and easy!) recipe for Cinco de Mayo, this is it!
I'll be honest, I can't stop thinking about these Mexican Chocolate Macarons from back in October. But then, I thought, what if I used those flavors and made a more traditional frosted cookie? It was a good, good thought.
These Mexican Chocolate Cookies are super satisfying to sink your teeth into. Thick with a creamy spiced cocoa buttercream. The cookies aren't spicy, but they will leave your tastebuds tingling.
What is Mexican Chocolate?
Because I was unsure how easy or difficult it would be to find Mexican chocolate, I made these with a nod to Mexican chocolate flavors. According to Fine Cooking, Mexican Chocolate is "made from ground roasted cacao nibs, sugar, and cinnamon; it has a slightly granular texture and a distinctive spiced flavor." It can also include ground nuts, chiles, and other spices like nutmeg or allspice.
In both the cookie and the frosting, I used cinnamon, nutmeg, and cayenne to mimic that flavor.
Speaking of nutmeg, if you've never tried grating it rather than buying it ground, maybe now is the time. The scent and flavor are fantastic. You'll need whole nutmeg and a microplane. The nutmeg will last forever!!! (Of course, the cookies will still be delicious if you use ground nutmeg instead.)
How to Make Mexican Chocolate Cookies
The cookie ingredients are simple, and the dough comes together quickly. It will need about a 30-minute chill time before baking since the cocoa powder makes the dough sticky.
Once chilled, use a #24 cookie scoop to portion the dough.
Press lightly with a juice glass to flatten.
Bake and let cool.
Next, whip up that spiced cocoa buttercream. IT. IS. SO. DREAMY.
Spread onto the cooled cookies.
You may need to hide them from yourself. They're that good!
Frosted Mexican Chocolate Cookies
YIELD: 18 cookies
PREP TIME: 45 minutes
BAKE TIME: 12 minutes
For the cookies:
2 1/2 cups unbleached, all-purpose flour
1/2 cup Dutch-process cocoa
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg*
1/8 teaspoon cayenne
1 cup salted butter, cut into chunks
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
For the frosting:
3/4 cup salted butter, room temperature
1 pound powdered sugar
3 tablespoons Dutch-process cocoa
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg*
Pinch cayenne
4-5 tablespoons milk, divided
1 teaspoon vanilla extract
*ground nutmeg may be substituted
Make the cookies. Whisk flour, cocoa, baking powder, cinnamon, nutmeg, and
cayenne. Set aside. Cream butter and sugar until light and fluffy. Beat in egg
and vanilla. Add the flour/cocoa mixture in three additions, mixing on low
speed. Mix until combined, scraping down sides and bottom of bowl as
needed.
The dough will be soft and sticky. Refrigerate 30 minutes before baking.
Preheat oven to 350. Line cookie sheets with parchment paper. Use a #24 cookie
scoop, or about 3 tablespoons, to portion dough. Use the bottom of a juice
glass to flatten the cookie dough slightly. You’ll want the dough to remain
thick, just flattened. If the glass is sticking to the dough, dip into a bit
of flour first, then the press the cookie.
Bake for 12 minutes or until baked through. Let rest on the cookie sheet 3
minutes, then remove to a wire rack to cool completely.
Make the frosting. Cream butter until fluffy. Sift together powdered sugar,
cocoa, cinnamon, nutmeg, and cayenne. Add half to the butter and mix on low.
While mixer is running, add 2 tablespoons milk and vanilla. Repeat with
remaining sugar mixture and 2 tablespoons milk. Once combined, increase speed
to medium-high and beat until fluffy. If frosting is too thick, add 1 more
tablespoon milk.
Spread onto cookies. Refrigerate cookies to set the frosting. Cookies may be
stored in the refrigerator or at room temperature.
[NOTE: Recipe makes enough frosting for two batches of cookies.]
