These Mexican hot chocolate caramel cookies will have your taste buds singing with joy, and will have you wondering where these delectable sweet and spicy cookies have been all your life.
We already established yesterday when I posted mini pumpkin muffins with sour cream and caramel frosting that this year I was going all-in with the flavors of fall…some might say I’ve fallen in love (get it…falling in love…with fall? haha, ok I’ll dry to put a lid on my dorkyness, at least for a few moments).
Side note- what am I not so excited about? Hurting my back and not being able to walk or cook for a few days…as in…I cannot move. At all! Luckily, I’ve got the rest of this week’s promised fall recipes all set to go (and some for the week after, and the week after, fall themed recipes galore!)
Now on to happy thoughts again…what has got me all jazzed up for fall? The flavors! Hand me anything with hints of cinnamon and my mind immediately goes to a happy place. Now, add some caramel to that, and I’m in an even happier place. You can experience this happy place too by making these cookies!
The cookies are made with Spicy Dark Chocolate Caramel, Mexican Chocolate and a pinch of Cayenne pepper and are rich, complex, and smooth in flavor and then are finished with a little kick from cayenne pepper. They’re not spicy in the ‘omg my mouth is on fire and I need a gallon of water and milk to calm down’ kind of way, it’s more of subtle tingle that is the perfect finish to these cookies.
You know the caramel sauces I’m always raving about…the delicious goat’s milk caramel (the same caramel I used to make the worlds best Bourbon Salted Caramel Chocolate Chip Cookies? Well, this Spicy Dark Chocolate Caramel is a new flavor from Fat Toad Farm, and because they’re so awesome and I love you guys, we’re giving away 4 Jars of their caramel sauce. This is one giveaway you definitely don’t want to miss!
To enter simply sign up for the Fat Toad Farm newsletter, comment telling me what flavor of caramel would you try first (the 4 in the gift box are: Original, Salted Bourbon, Spicy Dark Chocolate, and Cold Brew Coffee), and then make sure to fill out the widget so I know you entered (and there are additional, optional giveaway entry options)
a Rafflecopter giveaway
You’ll be pleasantly surprised at what adding a little cinnamon and spice can do for your cookies. It’s like biting into a rich and smooth chocolately cake cookie with a little after finish of heat (that you can certainly adjust up or down depending on your taste…mine were barely noticeable subtle spice, but if you like super spicy add more cayenne pepper.)
- 1 Cup Flour
- ½ Cup Sugar
- ½ Cup Brown Sugar
- ⅓ Cup Cocoa Powder
- 2 Tbs Spicy Dark Chocolate Caramel for the batter (plus ¼ cup for topping cookies)
- 1 Stick of butter, at room temp
- 2 Eggs
- 2.7 oz Taza Dark Chocolate (two discs, finely chopped up, or you could use 70% dark chocolate)
- 1 Tsp Mexican Vanilla Extract (or you could use regular vanilla extract)
- 1 Tsp Salt
- 1 Tsp Baking Powder
- 1 Tsp Cinnamon
- ¼ Tsp Cayenne Pepper
- Preheat oven to 350, line two cookie sheets with parchment paper of silicone baking mats.
- In the bowl of a stand mixer or with a hand mixer, cream butter (about 2 minutes). Then add the sugars and cream again (1 minute), Scrape down the sides and add the eggs and vanilla extract and beat until all incorporated. Add the 2 Tbs of Spicy Dark Chocolate Caramel and beat until creamy (1 minute).
- Next add all remaining ingredients except the chopped up dark chocolate (flour, cocoa powder, salt, baking powder, cinnamon and cayenne.) Stir gently with a wooden spoon until all combined, then add the chopped up dark chocolate and stir to combine.
- With a cookie scoop or in 1 tablespoon drops, drop balls of dough onto the prepared cookie sheets. Have ¼ cup remaining caramel in a small bowl, and then dip a spoon into the caramel and press it on top of each cookie, pressing the caramel in the center. Repeat with all cookies.
- Bake for 10 minutes, then remove from oven, allow to cool for a few minutes, then carefully transfer cookies over to a cooling rack and allow to cool for 5-10 minutes before serving.
Disclaimer: This is not a compensated post, Fat Toad Farm provided the 4 Caramel Sauces for the giveaway and I am providing the shipping expenses for the lucky winner. I truly love their products, and as always, all thoughts and opinions are mine alone. Thank you for supporting the brands and products that make the Sweetphi blog possible!
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