I am so excited about posting in the Fill the Cookie Jar group again this month. I have not participated in months due to the crazy schedule I have been keeping, but cookies are my favorite sweet in general, so I really should be doing this.
This month’s challenge was mom’s favorite cookie. Well, I decided this could be taken two ways either my mom’s favorite cookie, or mine since I’m a mom. Well, my mother is partial to oatmeal raisin, which no one around here really likes, and since I won’t be seeing my mother for a few days and wanted to them to actually get them eaten, I decided to think about what I like. The trouble with that is that me actually picking a favorite cookie is nearly impossible as, well, I kind of like them all. So, I picked one of my favorites that I had not yet posted to the blog.
I came up with the idea for these with Cinco de Mayo in mind, but never got them posted. They are definitely on my favorites list. The flavors are just so complex – not something you hear about a cookie often, I know. But, the different flavors in these cookies – cocoa, cinnamon, brown sugar, cayenne come together just perfectly. As you take a bite, you encounter each flavor separately at just the right time. Be sure to scroll down below the recipe to see all the other great cookie recipes this month!
Mexican Hot Chocolate Cinnamon Chip Cookies for #fillthecookiejar
- 2 sticks unsalted butter, at room temperature
- 1 1/2 cups brown sugar
- 1 egg
- 1 egg yolk
- 1 tsp. baking soda
- 1 1/2 tsps. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground cayenne pepper
- 1 tsp. vanilla extract
- 1/2 cup cocoa
- 2 cups all-purpose flour
- 1 10 oz. bag cinnamon chips
- Preheat oven to 350 degrees.
- Line two large baking sheets with parchment.
- With and electric mixer, cream together butter and sugar until light and fluffy.
- Add egg and egg yolk and mix until well combined.
- Add baking soda, salt, cinnamon, cayenne, and vanilla and mix well.
- Mix in cocoa and flour and mix until will combined.
- Stir in cinnamon chips.
- Using a small cookie scoop, drop scoops onto cookie sheet.
- Bake for 12 to 14 minutes or until almost set one sheet at a time.
- Remove from the oven and cool on a wire rack before eating.
‘); // ]]>