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–+ servings

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.