SPICY MEXICAN HOT CHOCOLATE COOKIES
These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.
Provided by Brandi Rose
Categories Desserts Cookies Chocolate Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
- Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
- Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
- Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.
Nutrition Facts : Calories 212 calories, Carbohydrate 29.2 g, Cholesterol 35.8 mg, Fat 10.6 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.4 g, Sodium 151 mg, Sugar 18.5 g
MEXICAN HOT-CHOCOLATE COOKIES
These crumbly cookies are spicy, chocolaty treats the whole family will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
- In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)
Nutrition Facts : Fiber 1 g
ANCHO CHILE-MEXICAN CHOCOLATE COOKIES
Steps:
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, chile powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 1 minute. Add the brown and granulated sugar and beat until slightly fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and beat until well combined.
- Reduce the mixer speed to medium-low, add half the flour mixture, and beat until just combined, then add the remaining flour mixture and beat until the mixture just comes together, 1 to 2 minutes, being careful not to overmix. Add the chocolate chunks and pepitas and beat on low until just combined.
- Use a 2-ounce ice cream scoop or a 1/4 cup measuring cup to scoop the cookie dough onto the prepared baking sheets, making about 14 cookies total and leaving at least 2 inches between each cookie.
- Bake until the edges of the cookies are crisp but the centers are still tender, about 15 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time. Remove from the oven, set the baking sheets on wire racks, and let the cookies cool completely on the pans. They should keep up to 5 days in an airtight container.
MEXICAN CHOCOLATE COOKIES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 40 to 45 cookies
Number Of Ingredients 13
Steps:
- Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. (Process in a food processor if lumps are stubborn).
- In a medium mixing bowl, beat butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed.
- Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or aluminum foil.
- Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months.
Nutrition Facts : Calories 47, Fat 1.8 grams, Cholesterol 2.1 milligrams, Carbohydrate 7.6 grams, Protein .64 grams
SPICED MEXICAN CHOCOLATE COOKIES
We know what you're thinking; cinnamon, chocolate and... cayenne in a cookie!? Yup! Our Spiced Mexican Chocolate Cookies are a decadent, dark chocolate cookie elevated with a perfect hum of heat. These ingredients are traditionally found in Mexican cuisine, and when combined in the form of a dessert, the result is out-of-this-world good! The flavor profile of our Mexican chocolate cookies is rich, warming and simply irresistible. Try adding our cayenne chocolate cookies to your seasonal cookie tray, or have fun experimenting with a truly exciting new recipe. Remember, no whisk, no reward!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
- In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
- Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
- Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g
SPICY MEXICAN COOKIES (CHOCOLATE)
If you're looking for a chocolate cookie with a real kick, look no further. These cookies are a perfect marriage of chocolate and spicy. They are firm, but chewy-melt-in-your-mouth. For comparison, I lean toward "medium" heat when it comes to salsa. This recipe is adapted from an excellent food blog called Baking Bites.
Provided by A.B. Hall
Categories Dessert
Time 50m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl whisk together the flour, cocoa, cinnamon, cayenne, salt and pepper.
- In a large bowl, use an electric mixer to cream the butter and sugar. Add the egg and vanilla and mix until light and fluffy.
- Slowly add the dry ingredients until they are fully blended into the dough and no traces of the flour mix remain.
- Divide the dough in two and roll each half into a log that's 9 inches long. Wrap each log tightly in plastic wrap and place in the freezer overnight or a minimum eight hours (if you're not interested in baking the whole batch at once, the dough will keep up to six weeks in the freezer).
- Having been frozen, the dough will require a small amount of effort to cut through. With a sharp knife, cut 1/3" cookies from the dough. Bake at 375° F for 8-10 minutes or until edges are firm. Allow cookies to cool 30 seconds to a minute then transfer to a wire rack to cool.
CHOCOLATE MEXICAN WEDDING CAKES (COOKIES)
Make and share this Chocolate Mexican Wedding Cakes (Cookies) recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 35m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt & set aside.
- In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy. Beat in vanilla until well blended.
- Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.
- Preheat oven to 350°F.
- Form dough into 1-inch balls and place on ungreased cookie sheets.
- Bake until golden, 18 to 20 minutes.
- Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.
- Makes 36 cookies.
Nutrition Facts : Calories 97.1, Fat 6.4, SaturatedFat 3.4, Cholesterol 13.6, Sodium 44.8, Carbohydrate 9.9, Fiber 0.8, Sugar 5, Protein 0.9
MEXICAN CHOCOLATE CHIP COOKIES
Categories Cookies Chocolate Dessert Bake Christmas Picnic Kid-Friendly Back to School Fall Birthday Poker/Game Night Shower Cinnamon Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 30
Number Of Ingredients 11
Steps:
- Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time, then vanilla. Sift next 6 ingredients over butter mixture; beat just until blended. Mix in chocolate chips. Refrigerate dough until cold, at least 1 hour and up to 1 day.
- Preheat oven to 350°F. Lightly butter 2 large baking sheets. Drop dough by rounded tablespoonfuls onto sheets, spacing 1 1/2 inches apart. Bake cookies until golden brown but still soft to touch, about 10 minutes (for crisper cookies, bake 12 minutes). Let stand on sheets 3 minutes. Transfer cookies to racks and cool.
MEXICAN CHOCOLATE SNOWBALL COOKIES
A new twist on an old favorite with almonds, dark chocolate, cinnamon, and ancho chile pepper.
Provided by snappygourmet
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 56m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or silicone baking mats.
- Combine butter and 2/3 cup confectioners' sugar in a large bowl; beat with an electric mixer on medium speed until well combined. Beat in vanilla extract.
- Mix flour, 1/4 cup cocoa powder, 2 teaspoons cinnamon, ancho chile pepper, and salt together in a bowl. Beat into the butter mixture. Stir in almonds and dark chocolate until dough comes together.
- Shape 1 tablespoon of dough into a ball; place on a lined baking sheet. Repeat with remaining dough.
- Bake in the preheated oven until lightly browned on the bottom, 15 to 20 minutes. Cool for 1 to 2 minutes on the baking sheets.
- Mix remaining 1 cup confectioners' sugar, 1 teaspoon cinnamon, and 2 tablespoons cocoa powder in a bowl. Roll cookies in sugar mixture while still warm.
- Cool cookies completely on wire racks, about 15 minutes. Roll in sugar mixture again.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 13.1 g, Cholesterol 13.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 3.5 g, Sodium 9.3 mg, Sugar 6.6 g
MEXICAN COCONUT HOT CHOCOLATE COOKIES
A double chocolate cookie inspired by the flavors of Mexico. Great for dipping in coffee or milk, leaves a warm taste on the tongue. Spice to taste; coconut is optional but makes for a great texture.
Provided by mkecupcakequeen
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 48
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract together in a large bowl using an electric mixer until fluffy.
- Combine flour, cocoa powder, cinnamon, cayenne pepper, salt, baking powder, cream of tartar, and chili powder in a separate bowl. Stir flour mixture into the butter mixture slowly until blended. Fold in coconut and chocolate chips.
- Drop batter by teaspoonfuls onto ungreased baking sheets.
- Bake in the preheated oven until set, 10 to 12 minutes. Cool slightly on the baking sheet before transferring to a rack to cool completely, about 15 minutes.
Nutrition Facts : Calories 131.4 calories, Carbohydrate 18.2 g, Cholesterol 17.9 mg, Fat 6.8 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 4.2 g, Sodium 51.8 mg, Sugar 13.1 g
CHOCOLATE MEXICAN WEDDING COOKIES
A lovely cookie recipe that I got from a friend...its very tasty. I hope that you will enjoy this quick and easy to make recipe. They taste best after a few days.
Provided by Baby Kato
Categories Dessert
Time 28m
Yield 12-24 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (180 degrees C).
- In a large bowl, cream butter, 1/3 cup of powdered sugar until light and fluffy.
- Add the vanilla extract.
- In a small bowl, mix the flour, ground pecans, 1/2 cup grated chocolate, cinnamon, cayenne pepper and salt together well.
- Gradually add the dry ingredients to the creamed mixture.
- Wrap the dough in plastic wrap and chill for two hours, until firm.
- Shape the dough into 1-inch balls and place balls 1 inch apart on an ungreased baking sheet.
- Bake in a 325 degree oven for 15 - 18 minutes. The cookies should be firm to the touch, then cool for 1 minute, and transfer to a wire rack to finish cooling.
- In a small bowl mix together the 1/2 cup of the powdered sugar and 1/4 cup of ground cocoa.
- Coat the the cookies while still warm in the sugar and cocoa mix.
- Enjoy!
MEXICAN CHOCOLATE OATMEAL COOKIES
These chewy chocolate cookies get a cozy kick from cinnamon and nutmeg. Oh, and the touch of rum in the batter adds some serious fun factor, too. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 14 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Heat, stirring constantly, until golden brown, 8-10 minutes. Transfer to a large bowl. Add sugar; beat on medium speed 2 minutes. Add eggs, vanilla and rum; beat 2 minutes longer., In another bowl, whisk together next 6 ingredients. Add to butter mixture; beat until combined. Fold in chocolate., Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 12-15 minutes. Remove from pans to a wire rack to cool.
Nutrition Facts : Calories 310 calories, Fat 13g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 128mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
POLVORONES DE CHOCOLATE (MEXICAN CHOCOLATE COOKIES)
I found this recipe in a Mexican cooking magazine called "Panaderia Mexicana Tradicional". The recipe was originally written in Spanish and the measurements were in grams. I translated the recipe into English and converted the measurements to accomodate the American kitchen. Living in Texas, we have a lot of Mexican bakeries! I love going into the panaderia by the farmer's market. I love Mexican pastries because they are not too sweet. This cookie is one of my favorites!
Provided by Kim D.
Categories Dessert
Time 1h5m
Yield 13 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a mixing bowl.
- Blend well.
- Cover dough and refrigerate for 30 minutes.
- Preheat oven to 350°F.
- Scoop about two tablespoons of dough, roll into a large ball, then roll in granulated sugar.
- Place ball of dough onto a baking sheet.
- Flatten ball with the palm of your hand to about 1/4-inch thick.
- Sprinkle a little extra sugar on top.
- Repeat process with the rest of the dough, placing them 2-inches apart once flattened.
- Bake for 15-20 minutes.
- Make sure you not over bake!
- Remove cookies from oven and leave on cookie sheet for 5 minutes, before transfering to a wire rack to cool completely.
ANCHO CHILE-MEXICAN CHOCOLATE COOKIES RECIPE - (4.5/5)
Provided by OralW
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, ancho chili powder, baking soda, and fine salt. In a large bowl, beat unsalted butter on medium-high speed 1 minute or until light and creamy. Add brown sugar and granulated sugar; beat 2 minutes or until slightly fluffy, scraping down sides of bowl as needed. Add egg and vanilla extract; beat until well combined. Add half the flour mixture; meat on medium-low speed until just combined. Add remaining flour mixture; beat 2 minutes or just until mixture comes together (do not over mix). Add chocolate chunks and pepitas; beat on low until just combined. Use a 2 ounce ice cream scoop of 1/4 cup dry measuring cup to portion dough onto prepared baking sheets, leaving at least 2" between each cookie. Bake 15 minutes or until edges are crisp but centers are still soft, rotating backing sheets top to bottom and front to back halfway through baking time. Let cookies cool completely on baking sheets before removing to a rack. Store up to 5 days in an airtight container.
SPICED RICE COOKIES WITH MEXICAN CHOCOLATE
Delicious cookies with rice and Mexican chocolate.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 2h
Yield 30
Number Of Ingredients 14
Steps:
- Beat butter, white sugar, and brown sugar together in a bowl until fluffy. Beat in eggs and vanilla.
- Combine flour, baking powder, baking soda, cinnamon, salt, and cayenne pepper in a separate bowl.
- Mix the dry ingredients into the butter mixture. Stir in cooked rice, chopped walnuts, and chopped chocolate.
- Cover bowl with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
- Roll dough into walnut size balls; arrange on cookie sheets, about 12 per sheet.
- Bake in preheated oven until golden brown, about 15 minutes. Let cool on sheet 5 to 10 minutes; transfer to wire racks to cool completely.
Nutrition Facts : Calories 198.5 calories, Carbohydrate 24.8 g, Cholesterol 28.7 mg, Fat 10.6 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 5 g, Sodium 146.8 mg, Sugar 14.5 g
CHOCOLATE-DIPPED MEXICAN WEDDING COOKIES
Heat your oven to 375 degrees and get ready to make these Chocolate-Dipped Mexican Wedding Cookies. Made with butter, powdered sugar, vanilla, almonds and chocolate, these Chocolate-Dipped Mexican Wedding Cookies will be flying off the plate.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 24 servings, 2 cookies each
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Reserve 48 nuts (about 2 Tbsp.); process remaining nuts in food processor or blender just until evenly ground. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in ground nuts and vanilla. Gradually beat in flour until blended.
- Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on parchment-covered baking sheets.
- Bake 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
- Melt chocolate as directed on package. Dip cookies, 1 at a time, halfway into melted chocolate; place on parchment-covered rimmed baking sheet. Top with reserved nuts. Refrigerate 30 min. or until chocolate is firm.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
MEXICAN CHOCOLATE OAT COOKIES
Colleen Delawder of Herndon, Virginia takes oatmeal cookies to a new level with Mexican chocolate. We added spicy chocolate cinnamon cane sugar for an extra bit of heat and cinnamon-spice. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 14 cookies.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Heat, stirring constantly, until golden brown, 8-10 minutes. Transfer to a large bowl. Add sugar; beat on medium speed 2 minutes. Add eggs, vanilla and rum; beat 2 minutes longer., In another bowl, whisk together next six ingredients. Add to butter mixture; beat until combined. Fold in chocolate., Drop dough by 1/4 cupfuls 2 in. apart onto parchment paper-lined baking sheets. Bake until set, 12-15 minutes. Remove from pans to a wire rack to cool.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 128mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
MEXICAN HOT CHOCOLATE COOKIES
Mexican hot chocolate, flavored with warm spices like cinnamon and chiles, is delicious. Let's get creative and turn that hot chocolate into a cookie. Not only are these cookies tasty but they are simple to make, gluten-free and vegan as well.
Provided by Danielle Alex
Categories dessert
Time 50m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper.
- Whisk the almond flour, cocoa powder, cinnamon, baking soda, salt and cayenne together in a large bowl.
- In a small microwave-safe bowl, combine 1/2 cup of chocolate chips with 1/4 cup of the coconut oil. Microwave on 50 percent power for 1 minute. Stir the chocolate and then microwave for another 30 seconds. Stir again; if it's not completely melted, repeat the same process in 30-second intervals until the mixture is smooth.
- Stir the maple syrup and vanilla into the melted chocolate. It will thicken up a little. Pour immediately into the almond flour mixture and stir with a rubber spatula until combined.
- Roll the dough into balls, using about 1 tablespoon of dough for each. Place the balls on 2 of the baking sheets about 2 inches apart. Smash the balls flat with the bottom of a measuring cup until each is about 2 inches in diameter. Bake until the center of the cookies starts to crack, 8 to 10 minutes; the cookies will harden as they cool down. Cool on the baking sheet for 10 minutes.
- While cookies are baking and cooling, combine the remaining 1 cup chocolate chips with the remaining 1 tablespoon coconut oil in a clean microwave-safe bowl. Microwave on 50 percent power for 1 minute. Stir the chocolate and then microwave for another 30 seconds. Stir again. If it's not completely melted, repeat the same process in 30-second intervals until the mixture is smooth.
- Once the cookies have cooled, dip half of each cookie in the melted chocolate and place on another parchment-lined baking sheet. Let the chocolate harden, and enjoy.
MEXICAN CHOCOLATE SNOWBALL COOKIES
A new twist on an old favorite with almonds, dark chocolate, cinnamon, and ancho chile pepper. Recipe is from my blog snappygourmet.com"
Provided by snappygourmet
Categories Dessert
Time 50m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- In a large mixing bowl, beat together butter and 2/3 cup powdered sugar with electric mixer on medium speed until well combined. Beat in vanilla.
- In a separate small mixing bowl, mix together flour, 1/4 cup cocoa powder, 2 teaspoons cinnamon, ancho chile pepper, and salt until well combined. Beat into butter/sugar mixture. Stir in almonds and chocolate until well combined and dough forms.
- In a large shallow bowl, whisk together remaining 1 cup of powdered sugar, 2 tablespoons cocoa powder, and 1 teaspoon cinnamon until combined. Set aside.
- Form dough into 1 tablespoon balls. Place cookies on ungreased cookie sheets (or silpats or parchment paper). Bake cookies at 325 degrees F for about 15-20 minutes or until lightly browned on the bottom being careful not to overbake. Cookies will harden as they cool. Cool cookies about 1-2 minutes then roll in sugar mixture while still warm. Cool completely on wire rack then roll cookies in sugar mixture again.
KETO MEXICAN CHOCOLATE COOKIES
Cinnamon and cayenne add a touch of heat to these Mexican chocolate keto cookies.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 15 cookies
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
- Whisk together the butter, vanilla and eggs in a small bowl to combine.
- Whisk together the almond and coconut flours, cocoa powder, salt, cream of tartar, cayenne, baking soda, 1/2 cup of the erythritol and 1 1/4 teaspoons of the cinnamon in a large bowl until combined. Using a handheld mixer, beat the egg mixture into the dry ingredients until fully incorporated. The dough will appear crumbly but will come together when molded by hand.
- Using your hands, form the dough into heaping tablespoon balls and place them evenly on the prepared baking sheet; the cookies will not spread much while baking. Gently press down on each cookie with the palm of your hand.
- Mix together the remaining 1/4 teaspoon erythritol and 1/4 teaspoon cinnamon and sprinkle on top of the cookies. Bake until firm and beginning to crack on top, 13 to 15 minutes. Let cool.
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