Frosted Mexican Chocolate Cookies

Mexican Chocolate Cookies

What is better than a thick chocolate cookie frosted with cocoa buttercream? A thick chocolate cookie frosted with cocoa buttercream with the flavors of Mexican Chocolate! That's what


If you're looking for a killer (and easy!) recipe for Cinco de Mayo, this is it! 


Mexican Chocolate Cookies

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. 


Mexican Chocolate Cookies

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. 


grating whole nutmeg with microplane

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

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. 


Mexican Chocolate Cookies

Once chilled, use a #24 cookie scoop to portion the dough. 


Mexican Chocolate Cookies

Press lightly with a juice glass to flatten. 


Mexican Chocolate Cookies

Bake and let cool. 


Mexican Chocolate Cookies

Next, whip up that spiced cocoa buttercream. IT. IS. SO. DREAMY. 


Mexican Chocolate Cookies

Spread onto the cooled cookies. 


You may need to hide them from yourself. They're that good! 




 Frosted Mexican Chocolate Cookies

 The flavors of Mexican Chocolate influenced this recipe for chocolate cookies frosted with spiced cocoa buttercream. Warm spices and just a bit of cayenne run through both the cookie and the frosting. While not spicy, these cookies will leave your tastebuds tingly.

 

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.]


Mexican Chocolate Cookies


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