I was in a pinch to get this cookie recipe out, so I used what I had in the house. I basically made the Mexican Chocolate Snickerdoodles recipe, but I substituted honey for the maple syrup as I had none in the house but had honey aplenty. (In case you didn’t know, you can substitute honey for maple syrup and vice versa in many recipes.) I think I actually ended up liking better the texture of the chocolate cayenne snickerdoodle cookies with honey in place of the maple syrup. I’ll be taking these into the office tomorrow morning to share with team members! The chocolate cayenne snickerdoodle cookie recipe made about 30 cookies with a 1.5 tablespoon cookie scoop.
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This fabulous, incredible, amazing recipe was modified from the recipe at Post Punk Kitchen. Her recipe absolutely blew my mind, and I ate 5 cookies in one sitting. I was out of control. I had one more for breakfast this morning. I put what was left of the batch of cookies into containers to send my husband in Afghanistan – those guys and gals on the base are going to love them. These things are incredible. I can’t say enough good things about the recipe. So here it is, the Mexican hot chocolate snickerdoodle cookie recipe, slightly modified from the original recipe.
Mexican Chocolate Snickerdoodle Cookie Recipe Ingredients
- 1/2 cup canola oil
- 1 cup sugar
- 1/4 cup maple syrup
- 3 tablespoons milk (or almond milk if vegan)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (or chocolate extract, per the original recipe)
- 1 2/3 cups flour, sifted
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne
- 1/3 cup sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Mexican Chocolate Snickerdoodle Cookie Recipe Directions
Preheat oven to 350 degrees and line baking sheets with parchment paper. Mix together the sugar and cinnamon topping ingredients in a small bowl and set aside until later. In a mixing bowl, blend the canola oil, sugar, maple syrup and milk, then add the extracts. Sift in the dry ingredients a bit at a time, stirring in each addition. It’ll be a thick cookie dough. Roll into a disc of your desired cookie size, roll in the cinnamon-sugar topping, then line on the cookie sheet an inch or two apart. Bake for about 10 minutes. Cool for 5 minutes, then cool completely on a wire rack.
Gratitude and apologies to Isa Chandra Moskowitz and the Post Punk Kitchen blog for this amazing, incredible cookie recipe for Mexican hot chocolate snickerdoodle cookies. Really – WOW!
I served this delicious, spicy, sweet confection at a wine night in Kansas City. These evenings are always such a blast, and a great opportunity to hang out with my other female coworkers and friends catching up on a personal level and sampling delicious wines and foods. And any excuse to make and serve a cake is a great thing for me! This cake recipe is vegan, as well, so I was able to accommodate my vegan friend! If you want to make the Spicy Mexican Chocolate Sauce vegan as well, just substitute vanilla soy milk for milk and vegan oil-based margarine for the butter.
Mexican Chocolate Cake Recipe Ingredients (Vegan)
- 1.5 cups sifted flour
- 1 cup sugar
- 4 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoon cayenne pepper
- 2 teaspoons vanilla extract
- 1 tablespoon distilled white vinegar
- 5 tablespoons vegetable oil
- 1 cup cold water
- Powedered confectioners’ sugar
Mexican Chocolate Cake Recipe Directions
Preheat the oven to 350 degrees. Grease a 9-inch round cake pan. In a medium bowl, sift together the flour, sugar, cocoa powder, and baking soda. Stir in the cinnamon, cayenne, vanilla, vinegar, oil, and water. Mix until just combined. Pour into the prepared cake pan and cook for about 30 minutes, or until a your toothpick inserted into the center comes out clean. Let it cool. Dust with some of the powdered sugar.
Spicy Mexican Chocolate Sauce Ingredients (Can be Vegan)
- 2 two-ounce semi-sweet (or dark) baking chocolate squares
- 0.25 cup almond, soy or regular milk
- 0.5 cup sugar
- 3 tablespoons butter or vegan margarine
- 1 teaspoon vanilla or 1 Madagascar vanilla bean pod
- A dash of cinnamon and a dash of cayenne to taste
Spicy Mexican Chocolate Sauce Directions
Chop the baking chocolate. Heat the milk over the stove, then lower the heat a bit and put the baking chocolate in to melt down. Stir constantly until the chocolate is melted and the sauce is creamy and blended. Stir in the sugar and keep cooking for about five minutes, stirring constantly. Remove from the heat and stir in the butter, vanilla, cinnamon and cayenne pepper to taste. Drizzle over your delicious chocolate cake and enjoy a spicy sweet treat! I will post another blog sometime about how to work with Madagascar vanilla beans.