Mexican chocolate crinkle cookies have a subtle warmth and aren't too sweet.

Mexican Chocolate Crinkle Cookies

Course cookies, Dessert
Servings 3 dozen


  • 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


  1. 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)

  2. 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.

  3. 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.

Recipe Notes

This is Mexican Crinkle Cookies with a Kick on the Taste of Home website.