If you're looking for a killer (and easy!) recipe for Cinco de Mayo, this is it!
*this recipe is sponsored by my friends at Imperial Sugar.
I'll be honest, I can't stop thinking about these Mexican Chocolate Macarons from back in October. But then, I thought, what if I used those flavors and made a more traditional frosted cookie? It was a good, good thought.
These Mexican Chocolate Cookies are super satisfying to sink your teeth into. Thick with a creamy spiced cocoa buttercream. The cookies aren't spicy, but they will leave your tastebuds tingling.
What is Mexican Chocolate?
Because I was unsure how easy or difficult it would be to find Mexican chocolate, I made these with a nod to Mexican chocolate flavors. According to Fine Cooking, Mexican Chocolate is "made from ground roasted cacao nibs, sugar, and cinnamon; it has a slightly granular texture and a distinctive spiced flavor." It can also include ground nuts, chiles, and other spices like nutmeg or allspice.
In both the cookie and the frosting, I used cinnamon, nutmeg, and cayenne to mimic that flavor.
Speaking of nutmeg, if you've never tried grating it rather than buying it ground, maybe now is the time. The scent and flavor are fantastic. You'll need whole nutmeg and a microplane. The nutmeg will last forever!!! (Of course, the cookies will still be delicious if you use ground nutmeg instead.)
How to Make Mexican Chocolate Cookies
The cookie ingredients are simple, and the dough comes together quickly. It will need about a 30-minute chill time before baking since the cocoa powder makes the dough sticky.
Once chilled, use a #24 cookie scoop to portion the dough.
Press lightly with a juice glass to flatten.
Bake and let cool.
Next, whip up that spiced cocoa buttercream. IT. IS. SO. DREAMY.
Spread onto the cooled cookies.
You may need to hide them from yourself. They're that good!
I'm sharing my recipe for Mexican Chocolate Cookies over at Imperial Sugar. Go get the recipe and tag us when you make them!
