Look at that beautiful thing.
Don’t you just want to eat it all up?
But, then again, you probably want to eat this one more. These, my friends, are Mexican Hot Chocolate Snickerdoodles. In all capitals. I made them just for you. Sort of.
If you’ve ever had Mexican hot chocolate, you know that it’s a little different. Often times it’s made with chili in it,so it’s a little bit spicy, thus the chili powder in the cookies. You don’t need to make them spicy, just omit the chili powder, they are still very good without. These are also very simple to make (no mixer or five bowls necessary), and can be dairy free if ya want, just replace the butter with the same amount of oil (canola of vegetable, though it would probably work with coconut…) and the milk with a non-dairy milk. Alright, no more talk, lets get to the cookies!
For The Topping:
1/3 cup sugar
1 heaping tsp. ground cinnamon
For The Cookies:
1/2 cup (1 stick) butter, melted
1 cup sugar
1/4 cup maple syrup
3 Tbls. milk
1 2/3 cup flour
1/2 cup cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cayenne (optional)
Preheat oven to 350 F.
Line two large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate or shallow bowl. Set aside
In a medium mixing bowl, use a fork to beat together butter, sugar, syrup, and milk. Sift in remaining ingredients, and stir well. It should look like this:
Except you’ll have more, of course.
Scoop out tablespoon size balls and roll in the topping mixture.
Place on the baking sheet about two inches apart.
Then, once you got them all on there, smoosh them down a little with your fingers, they should look something like this:
Then, bake for about ten minutes, they should still be really soft., and let them cool a few minute before
photographing eating them.