Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies

Spice up the cookie platter with these crumbly, chocolatey cookies with an unexpected kick thanks to LorAnn Super-Strength Jalapeño Flavor!

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Ingredients

1½ cups all-purpose flour
½ cup unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
½ cup (1 stick) unsalted butter
1½ cups granulated sugar
1/3 cup chocolate hazelnut spread
2 eggs
2 teaspoon LorAnn Organic Madagascar Vanilla Extract
1/2 teaspoon LorAnn Jalapeño Super-Strength
12 ounces semisweet chocolate chips

Recipe PDF

Mexican Hot Chocolate Cookies
R0142.pdf Download PDF

Directions

1
Preheat oven to 350°F. and line baking sheets with parchment paper.
2
In a medium bowl, whisk together flour, cocoa, baking soda, salt, and cinnamon for 30 seconds. Set aside.
3
In a large bowl, using a mixer, cream butter, sugar and hazelnut spread until light and fluffy, about three minutes.
4
Add eggs, vanilla extract and jalapeño flavor and mix until combined. With mixer on low speed, add flour mixture in two additions, until just combined.
5
Stir in chocolate chips.
6
Drop by rounded tablespoons onto prepared baking sheet and bake for 8 - 10 minutes.
Makes about 2.5 dozen cookies.

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