Abuelita Hot Chocolate Cookies Recipe – Little Bites of Warmth and Spice

There’s nothing like the smell of chocolate and cinnamon baking slowly in the oven, and right away you’ll know why I call these Abuelita Hot Chocolate Cookies my comfort-cookie secret. Abuelita Hot Chocolate Cookies melt into warm, cozy flavors — they taste like a hug from abuela and a steaming cup of Mexican hot chocolate at the same time. If you love classic hot chocolate cookies, then you’re in for a treat.

Introduction

When I mix the butter and sugar, I always start with a tiny scoop to taste; then I grin because that first chocolate note pulls me back to Sunday afternoons at my mamá’s house. These Abuelita Hot Chocolate Cookies smell of toasted cocoa and cinnamon, and when they come out of the oven the whole kitchen feels like a warm blanket. You’ll want to eat one while it’s still soft in the center — trust me.

Why You’ll Love It

• Abuelita Hot Chocolate Cookies are quick and easy to make, so you can bake them after work and still feel fancy.
• They have a comforting, homemade flavor that mixes cocoa, cinnamon, and the unique Abuelita chocolate.
• Made with simple ingredients you probably already have, and therefore perfect for last-minute company.
• Great for any occasion — from a cozy night in to a holiday cookie swap. For more cookie inspiration, try these chewy chocolate-chip cookies.
• Always a crowd-pleaser, because the familiar spice notes make people smile.

Ingredients You’ll Need

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup unsweetened cocoa powder — use a good-quality cocoa for deep chocolate flavor.
• 1 tsp ground cinnamon — adds that warm, homey note.
• 1⁄2 tsp baking soda
• 1⁄4 tsp salt
• 1⁄2 tsp cayenne or chili powder (optional for heat) — I like a tiny pinch because it brightens the chocolate.
• 1⁄2 cup unsalted butter, softened — use unsalted butter so you can control the salt.
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tablet Abuelita chocolate, finely grated or melted — grate it for little specks, or melt it for a deeper mix; both work wonderfully for Abuelita Hot Chocolate Cookies.
• 1⁄2 cup chocolate chips (optional)

Tip: If you’re curious how spices play in other recipes, check this chewy maple cinnamon cookies with white chocolate for pairing ideas.

How to Make It

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment. The oven should smell warm and ready.
2. In a bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, salt, and cayenne if using. You’ll see the mix go from light to a rich, dusty brown.
3. In another bowl, cream the softened butter and sugar until fluffy; then the mixture will look pale and feel cloud-soft.
4. Beat in the egg and vanilla, and next add the finely grated or melted Abuelita chocolate. You’ll notice the batter deepen in color and scent.
5. Add the dry ingredients and mix until just combined; don’t overwork it, because you want tender cookies. Stir in the chocolate chips if you like pockets of melty chocolate. For more texture ideas, take a peek at this chewy pumpkin chocolate chip cookies recipe.
6. Scoop dough into small balls and place them on the baking sheet, spacing them so they can spread slightly. If you want extra sparkle, roll the balls in cinnamon sugar first.
7. Bake 9–11 minutes until the edges look set but the centers still feel soft. You’ll hear a faint sizzle, and the kitchen will fill with a spicy-chocolate aroma.
8. Cool the cookies on the pan for a few minutes; then transfer to a rack. Eat one warm for the full hot-chocolate cookie magic — these Abuelita Hot Chocolate Cookies are best while they’re still slightly gooey.

Pro Tip: Roll the dough balls in cinnamon sugar before baking for an extra sparkly, snickerdoodle-style finish! Also, if you want a festive twist, press a toasted marshmallow or a piece of candied orange on top right after baking.

Kitchen Tips

• Time-saver: Chill the dough for 15 minutes if it feels too soft; then scoop easily and bake.
• Quick fix: If your cookies spread too thin, mix in a tablespoon more flour next batch or chill the dough before baking.
• Flavor twist: Try adding a teaspoon of espresso powder or orange zest for a grown-up spin — and meanwhile, think of pairing these with minty holiday cookies like chocolate peppermint crinkle cookies.

Serving Ideas

Serve these with a mug of warm milk, spiced coffee, or classic Mexican hot chocolate. They’re perfect for family dinners, Sunday brunch, a cozy night in, or the holiday cookie plate. Garnish with a dusting of cinnamon, a smear of dulce de leche, or a small square of dark chocolate on top while the cookies are still warm. These little cookies also make lovely packaged gifts in a brown-paper bag tied with twine.

Storing & Leftovers

• Store cooled cookies in an airtight container at room temperature for up to 4 days, and then enjoy them with a warm beverage.
• Freeze for up to 3 months: flash-freeze the dough balls on a tray, then transfer to a freezer bag; bake from frozen with an extra minute or two.
• Leftover idea: Make mini ice cream sandwiches with cold vanilla or cinnamon ice cream between two cookies — everyone loves them.

FAQs

Q: Can I make this ahead of time?
A: Definitely! In fact, these cookies often taste even better the next day because the flavors meld together.

Q: Can I swap any ingredients?
A: Of course! Use what you have — swap chips for chopped nuts or dark chocolate, and adjust spices to taste. Abuelita Hot Chocolate Cookies are forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic; however, they’re great later too with a cold glass of milk.

Q: How do I know it’s perfectly cooked?
A: Look for set edges and a soft center; the smell of cinnamon and chocolate is your best cue.

Conclusion

If you want to explore similar flavors or recipes, the Official ABUELITA Sugar Cookies page is a lovely resource: Abuelita Sugar Cookies | Official ABUELITA™. And for another take on spiced chocolate cookies, see this inspired recipe for Mexican Hot Chocolate Cookies. Thanks for baking with me — I hope these Abuelita Hot Chocolate Cookies find their way into your cozy afternoons and family traditions.

Abuelita Hot Chocolate Cookies

These Abuelita Hot Chocolate Cookies blend the comforting flavors of chocolate and cinnamon, making them perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 11 minutes mins

Total Time 26 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Mexican

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose flour
• 0.5 cups unsweetened cocoa powder Use a good-quality cocoa for deep chocolate flavor.
• 1 tsp ground cinnamon Adds that warm, homey note.
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.5 tsp cayenne or chili powder Optional for heat; brightens the chocolate.

Wet Ingredients

• 0.5 cups unsalted butter, softened Can control the salt.
• 1 cups granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tablet Abuelita chocolate, finely grated or melted Can use grated for specks or melted for deeper mix.
• 0.5 cups chocolate chips Optional for pockets of melty chocolate.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
2. In a bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, salt, and cayenne if using.
3. In another bowl, cream the softened butter and sugar until fluffy.
4. Beat in the egg and vanilla, then add the finely grated or melted Abuelita chocolate.
5. Add the dry ingredients and mix until just combined; don't overwork it.
6. Stir in the chocolate chips if desired.

Baking

1. Scoop dough into small balls and place on baking sheet, spacing to allow for spreading.
2. Bake for 9–11 minutes until edges are set but centers are still soft.
3. Cool cookies on the pan for a few minutes before transferring to a rack.

Notes

For extra sparkle, roll dough balls in cinnamon sugar before baking. For a festive twist, press a toasted marshmallow or a piece of candied orange on top after baking.