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Mexican Hot Chocolate Caramel Cookies

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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.

Mexican-hot-chocolate-caramel-cookies this image

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!

How-to-make-Mexican-hot-chocolate-caramel-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.

Spicy-dark-chocolate-caramel

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!

Fat Toad Farm-caramel-sauce-giveaway

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.)

Mexican Hot Chocolate Caramel Cookies made with Fat Toad Farm Caramel

Mexican Hot Chocolate Caramel Cookies {and a GIVEAWAY!}

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.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies

Ingredients

  • 1 Cup Flour
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1/3 Cup Cocoa Powder
  • 2 Tbs Spicy Dark Chocolate Caramel for the batter plus 1/4 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
  • 1/4 Tsp Cayenne Pepper

Instructions

  • 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 1/4 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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Comments

    • Sweetphi says

      Their Salted Bourbon caramel is the very first one of their caramels I had, so it holds a spot in my heart 🙂 Thank you for commenting and entering

      Reply

  18. floridagld says

    Hi, I just signed up! Would love to try cold brewed coffee first..on ice cream..and, later, near the holidays the original for Southern Pralines….oh my goodness..so good. Thanks

    Reply

  21. Natalie says

    I hope you feel better soon! I would definitely open the jar of the Salted Bourbon Caramel Sauce first! They all look amazing but that would be the first one!

    Reply

  23. Samantha says

    Those look so delicious….I’d try the spicy chocolate first but I’d pretty much follow up with the other three straight after.

    Reply

    • Sweetphi says

      Haha, I’m the same way, I would open one, take a spoonful out to try…and then follow that up with opening the remaining three to try! Thanks for commenting and entering 🙂

      Reply

  25. Becky (The Cookie Rookie) says

    Oh…my…goodness!! These look totally amazing!! I’m obsessed with the cookies, obsessed with that photography board (dark turquoise???), and obsessed with those caramels. I have got to try the salted bourbon!!!! Amazing post Phi, your pics are superb!!

    Reply

    • Sweetphi says

      Thank you so much for the comment Becky, totally MADE MY DAY!!! And you’ve got a good eye with the photography board…although I’d love to say it’s just my table, because, you know, I live somewhere where I can have different tables that are all vintage and beautiful lol 🙂 Thanks again for the comment, truly means a lot!

      Reply

  28. Ashley says

    Oh no! I hope that your back gets better soon! What a bummer!

    But hopefully you have some cookies leftover to cheer you up! These sound fantastic – I love anything mexican chocolate flavored!

    Reply

    • Sweetphi says

      Thank you for the well wishes…I hope it gets better soon, because I am dying not being able to be in the kitchen! And I’m the same way, anything Mexican chocolate flavored, sign me up!

      Reply

  37. Sandee says

    I would try them all and especially with your great recipes. These Mexican Hot Chocolate cookies look like the best. So I guess I would be trying the spicy dark chocolate one first.

    Reply

    • Sweetphi says

      Thank you so much for your lovely comment Sandee, the spicy dark chocolate one is so amazingly delicious! I’m already making my Christmas gift giving list and am going to include that caramel in everyone’s’ stockings!

      Reply

    • Sweetphi says

      Who would have thought that caramel and coffee go together, right? Wait, I take that back, they’re like a flavor combination that was just meant to be together lol, that one is so yummy! Thanks for commenting and entering!

      Reply

    • Sweetphi says

      Thank you for the sweet comment, back pain is THE WORST, I feel totally disabled! I hope you healed quickly, and here’s to hoping no one else gets back pain! Thank you for your comment on the cookies 🙂

      Reply

Trackbacks

  2. […] The weekend was filled with brainstorming sessions focusing on a whole array of topics from discovering your niche to hands on tips and tricks for programs and apps used for blogging, and of course since it was a food blogger retreat there was lots of food. SO much food. Food that was prepared by fellow food bloggers and food that was eaten out. Best Food Facts sponsored our groceries (and sent us surprise mini bunt cakes!), and I made my Mimosa Bar (the champagne was from ALDI (picture here of our #ALDIhaul) and Overnight Vanilla Oats (made with Bob’s Red Mill Oats and Stonyfield Organic Yogurt) with along with bacon made from Pig of The Month (remember when I posted a Pig of the Month review?) for breakfast one morning, and then made my Secret Ingredient Sangria (with citrus from Sunkist) during the evening and a caramel apple crisp made with Fat Toad Farm caramel (same caramel I use for my favorite salted bourbon caramel chocolate chip cookies and Mexican hot chocolate caramel cookies. […]

    Reply

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