Mexican Chocolate Chipotle Cookies

August 3, 2012 by Kenmore

We’ve captured the unique spicy sweetness of Mexican hot chocolate in convenient cookie form! Give a batch as a gift, if you can resist eating them all yourself.


preparation time
20 mins

cook time




1.5 cup all-purpose flour

0.75 cup unsweetened cocoa powder sifted

0.75 teaspoons cinnamon ground

0.25 teaspoons kosher salt

0.13 teaspoons black pepper freshly ground

0.25 teaspoons dried chipotle pepper ground (can substitute one-eighth teaspoon cayenne or smoked paprika)

6 ounces unsalted butter softened

1 cup sugar granulated

1 egg

1.5 teaspoons pure vanilla extract

0.67 cup sugar crystals (or granulated sugar)


Step 1

Preheat oven to 325°F.

Step 2

Cut out parchment to exactly fit the baking sheet.

Step 3

In a small bowl, sift together the flour, cocoa, cinnamon, salt, black pepper and chipotle pepper.

Step 4

Using an electric mixer, cream the butter and sugar for 3 minutes. Add the egg and vanilla and mix until blended. Add the dry ingredients and beat on low speed just until incorporated (don't over-mix).

Step 5

Shape the dough into a 12-inch log and wrap in parchment or plastic wrap. Put dough in freezer for 10 minutes to firm the dough. Put sugar crystals in a 9×13-inch baking dish. Roll the dough log in the sugar, pressing sugar into the dough to coat the log evenly.

Step 6

Cut the log into half-inch slices and bake on parchment-lined baking sheets until cookies are no longer soft to the touch, about 10 minutes. Let them rest on the baking sheet for about 1 minute to firm them, then transfer to a rack with a metal spatula.

Step 7

Cool completely, and serve cookies on a platter.

For Kids

Eliminate the chipotle and black pepper.

Give as Gift

Put the finished and cooled cookies into Chinese takeout box with colorful tissue.


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