Halloween recipe: Mexican hot chocolate cookies


KANSAS CITY, Mo. — If you’re looking to warm your bones this spooky season, look no further than these decadent hot chocolate cookies! Infused with cinnamon and cayenne, they’ll heat up even the coldest of hearts.


  • 5 ounces dark chocolate, coarsely chopped
  • 3/4 cup all-purpose flour (use whole wheat pastry flour for more fiber!)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • A few grinds of fresh black pepper
  • Tiny dash of cayenne
  • 1 1/4 cups sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract


Preheat oven to 350°. Place chocolate in a small glass bowl; melt in the microwave 1 minute or
until almost melted, then stir until smooth. Cool to room temperature.

In a separate bowl, combine flour, cinnamon, baking powder, salt, pepper, and cayenne; whisk together.

Combine sugar and butter in a separate large bowl; beat with a mixer at medium speed until well blended. Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. Add flour mixture; beat just until blended.

Drop dough by level tablespoons 2-inches apart on baking sheets covered in parchment paper.

Bake for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. Remove from pans and cool completely on a wire rack. Makes 32 cookies.

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