Mexican Chocolate Crinkle Cookies are a sweet take on the traditional chocolate crinkle cookie. They are different in that they have a bit of spice in them.
Actually, it’s really probably been more than 20 years because I’ve been married 25 years. My Mom was the one who introduced me to Taste of Home and I’ve been a fan ever since. Their recipes from home cooks and their test kitchen are tried and true. Ones you can trust to work every time with something for everyone.
There are just so many recipes to try in the 25th Anniversary cookbook that I couldn’t decide what to make for this post. So I went with these Mexican chocolate crinkle cookies that were on one of the recipe cards. I picked them for two reasons, one I needed cookies for a meeting at a school and, two, I wanted to try the cinnamon spice blend and this recipe uses it.
If you’ve never made a crinkle cookie, you must! Get kids in on the fun and have them roll the dough in the sugar mixture. If you want extra flavor add the Gustus Vitae to the confectioners’ sugar. I used a cookie scoop to form the dough into nice even, round balls. Doing so yielded 3 dozen cookies that were all the same size and baked evenly. Don’t skip chilling the dough because I think it’s the reason the cookies are all so uniform.
Favorite recipes from Taste of Home
I’ve made many, many recipes over the years from Taste of Home. A few of my family’s favorites include:
Mexican Chocolate Crinkle Cookies
- 3/4 cup butter
- 2 ounces unsweetened chocolate chopped
- 1 cup packed brown sugar
- 1/4 cup light corn syrup
- 1 large egg
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons Gustus Vitae spicy chocolate cinnamon cane sugar
- 1/4 teaspoon salt
- 1/2 cup confectioners' sugar
- 1/2 teaspoon ground cinnamon
- In a medium saucepan, melt butter and chocolate. Stir until smooth and all chocolate has melted. In separate bowl beat in brown sugar and corn syrup with chocolate mixture until blended. Beat in egg. In another bowl, whisk flour, baking soda, Gustas Vitae spicy chocolate cinnamon sugar and salt; gradually beat into brown sugar mixture. Refrigerate, covered, until firm, about 1 hour. (Don't skip this part)
- Preheat oven to 350 degrees F. Line baking sheets with a silicone baking mat or parchment paper and set aside. In a shallow bowl, mix confectioners' sugar and cinnamon or the Gustus Vitae blend. Shape dough into 1-1/2-in. balls, using a cookie scoop. Roll in confectioners' sugar mixture. Place 2 in. apart on prepared baking sheets.
- Bake until set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling. Store tightly covered.