Mexican hot chocolate cookies are melt in your mouth delicious. A light dusting of powdered sugar adds just a touch of sweetness and balance to this chocolate treat.
It’s Cinco de Mayo! Most misunderstand that this is not the celebration of Mexican Independence but rather the commemoration of the Mexican army’s unlikely victory over French forces at the Battle of Puebla. No matter how you celebrate these Mexican hot chocolate cookies are a delicious treat.
This recipe not only served a purpose as a recipe for this week but I made them for Teacher Appreciation Day at school. The parents’ club organized a fiesta luncheon for the faculty and staff so I donated these Mexican hot chocolate cookies for the dessert table to fit with the theme.
I’ve made a lot of cookies and I have to say this is one of the most unusual cookies I’ve ever made. With all of the powdered sugar, it kind of melts in your mouth. It’s not chewy or crunchy but it is crumbly. If you like a cookie with a bit more texture, try my Mexican chocolate crinkle cookies.
It’s not very often I make a cookie with shortening rather than butter or oil but it worked nicely. If you’re not familiar with Mexican hot chocolate you will find it in the same aisle at the grocery store with the packets. Mexican hot chocolate comes in large tablets. I used my microplane grater to grate the disks. Time consuming but worth it.
- 3 cups all-purpose flour
- 2 ¼ cups powdered sugar, divided
- 3 tablets Authentic Mexican Hot Chocolate Drink, grated
- 2 cups vegetable shortening
- 1 teaspoon vanilla extract
- Preheat oven to 350° F. Line a baking sheet with a silicone baking mat or parchment. Set aside.
- Combine flour and 2 cups powdered sugar in medium bowl. Grate chocolate over bowl and stir to combine. Place shortening in large mixer bowl; beat at medium speed, adding flour mixture gradually until combined. Add vanilla extract; beat until combined. Freeze for 10 minutes.
- Roll 1 tablespoon dough into ball; repeat with remaining dough. Place balls 1-inch apart on ungreased baking sheets and press lightly to flatten.
- Bake for 16 to 18 minutes. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. Dust with remaining ¼ cup powdered sugar.
Cookies are very soft and will feel wet. Be gentle when transferring to cooling rack. I used an offset spatula.
Recipe adapted from Nestle.