Mexican Chocolate Crinkle Cookies + Video
These yummy cookies have a perfectly fudgy interior, a lightly crisp exterior, and are flavored with cinnamon spice and Mexican chocolate. If you are also a lover of all things chocolate, try my Mexican Chocolate Crinkle Cookie recipe this holiday season!
If you’re looking for a way to connect with your loved ones in this strange 2020 holiday season, whipping up a bunch of these fudgy crinkle cookies to share is a great way to start. They are a perfect addition to any cookie plate, and I can guarantee that Santa will welcome this flavorful diversion from his regular sugar cookies.
If you have been reading the blog for a while, you know I’m a big fan of chocolate. You should also know that my love language is food. Cooking, baking, and eating with friends and family are the best ways I know to feel connected with my community.
While the world looks a little different this year, I encourage you to reach out to your tribe by delivering the next best thing to a hug: homemade Mexican Chocolate Crinkle Cookies.
Why These Cookies are Perfect
For most people, you either fall into the chewy cookie or the crispy cookie camp. What I love about these cookies is that they check both boxes. They’re fudgy in the center and crisp around the edges. Oh, and that brownie-like interior will remain gooey and chocolaty for days after baking them.
I am also a huge fan of how quickly these cookies bake up. In just 8 minutes, you can have two full sheet trays of Mexican chocolate flavored yumminess ready to go.
Sometimes folks avoid making cookies because they take multiple trays and draw out the baking process. With these, you can work with two trays at once and make the whole batch in under an hour.
My Mexican chocolate crinkle cookies are also made using very simple pantry staples. They’re inexpensive to make, but I guarantee they taste like a million bucks! And as a bonus? You don’t even have to get your mixer out! The entire recipe can be made by hand.
Also, I highly recommend you get some Tastefully Simple® Cinnamon Spice Seasoning to really amp up the flavor of these cookies. With no added sugar, calories or artificial ingredients, their cozy blend of cinnamon, spices and orange peel packs a big flavor punch with a single spoonful.
Beyond how great Tastefully Simple’s spice mix makes these cookies taste, I also love to use it in place of cinnamon in all of my baking adventures. It’s also awesome on oatmeal and in smoothies, and I’ve also been adding some to my coffee grounds prior to brewing for a perfectly fall flavored cup of joe.
You can purchase the seasoning online (and other Tastefully Simple products) by using code MUYBUENO for 10% off now through Dec. 31, 2020.
How to Make Mexican Chocolate Crinkle Cookies
These simple cookies are so easy to whip up any time! First of all, you’re going to want to whisk together the flour, cocoa powder, Mexican chocolate, baking powder, and salt in a bowl and set aside.
TIP: Whisking (or sifting) together your dry ingredients in baking recipes ensures that the flavors and leavening are distributed evenly throughout your dough or batter. If this isn’t part of your normal workflow, try adding in this simple step and see how your baking improves!
Next up, mix the oil and sugar together in a separate bowl until well combined. To this mix, add in the eggs and vanilla and whisk again until uniform.
Slowly pour your wet ingredients into your dry ingredients and stir with a sturdy silicone spatula or wooden spoon until well combined.
TIP: While you can use a whisk from start to finish when making a cake batter, cookie dough is usually too sturdy for a whisk. Once you combine the wet and dry ingredients, do yourself a favor and switch your implements.
The crinkle cookie dough is going to be quite soft (which is what makes for such a fudgy cookie!), so you’re going to want to refrigerate it for at least an hour, and up to overnight.
When you’re ready to bake, preheat the oven to 350°F. Shape the dough into balls using a tablespoon. Put some powdered sugar on a plate and roll each ball in it to cover.
Place the cookie dough balls on a parchment lined cookie sheet with at least 2” of space between them. Bake for 8 to 10 minutes, or until they are slightly crisp around the edges and soft and gooey in the center.
Watch this video and see them rise and “crinkle” while baking — it is pure Christmas magic!
TIP: For cakier cookies, add 2 to 3 minutes onto your bake time.
Allow the baked crinkle cookies to cool on the pan for 2 minutes, then slide the parchment onto a wire rack to finish cooling.
If you’re more of a visual person, check out this video to see how simple it is to make my delicious Mexican Chocolate Crinkle Cookies in real time. I used a stand mixer, but feel free to use a hand mixer, or as I mentioned this recipe can be made by hand without any fancy tools.
Frequently Asked Questions
Can I make these crinkle cookies ahead of time?
Since the dough requires at least one hour of resting time, the answer is YES! You can either make the dough and refrigerate it overnight, or you can freeze the dough for up to three months. Be sure to allow the frozen cookie dough to thaw overnight in the refrigerator prior to scooping and baking.
How long do these cookies last?
My Mexican chocolate crinkle cookies will last for 5 days if stored at room temperature in an airtight container. To extend the shelf life for a few more days, place in the fridge.
How should I grate Mexican chocolate?
I personally use the large holes on the side of a box grater.
What if I don’t have Tastefully Simple Cinnamon Spice Seasoning?
While I absolutely adore TS’s spice seasoning, you can replace it with plain ground cinnamon for these cookies. Just note that you will miss out on some of the delicious complexity the spice blend offers!
Need more holiday inspiration?
Check out my Favorite Holiday Cookies and these other perfect cookie plate recipes:
- Double Pecan Thumbprint Cookies
- Polvorones (Tri-Color Mexican Cookies)
- Cajeta Thumbprint Cookies
- Mexican Chocolate Oatmeal Cookies
- Mexican Wedding Cookies
- Raisin Filled Cookies
If you made this recipe for Mexican Chocolate Crinkle Cookies, please be sure to rate and review it below! I’d love to know how they turned out for you.
Mexican Chocolate Crinkle Cookies
- 1 cup all-purpose flour
- 1 teaspoon Tastefully Simple® Cinnamon Spice Seasoning
- 1/4 cup unsweetened cocoa
- 3 ounces Mexican chocolate, grated
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 1/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup powdered sugar, for coating cookies, (more if needed)
- Whisk together flour, cocoa powder, Mexican chocolate, baking powder, and salt in a bowl and set aside.
- In a separate bowl (or stand mixer), mix oil and sugar until combined.
- Add in eggs and vanilla and whisk until well combined.
- Slowly pour the flour mixture into the sugar mixture and stir until well combined.
- Chill the dough in the refrigerator for at least 1 hour.
- Preheat the oven to 350° F.
- Shape dough into 1 1/2-inch balls using a tablespoon.
- Place powdered sugar on a small plate and roll each cookie in the sugar.
- Place cookies onto a baking sheet lined with parchment paper.
- Bake 8 to 10 minutes, or until the cookies are slightly crisp around the edges and soft in the middle. Allow to cool on the pan for 2 minutes, and then transfer to a cooling rack.
- You can purchase the seasoning online (and other Tastefully Simple products) by using code MUYBUENO for 10% off now through Dec. 31, 2020.
- No Tastefully Simple® Cinnamon Spice Seasoning? Simply replace with ground cinnamon.
- For cakier cookies, add 2 to 3 minutes onto your bake time.
This post is sponsored by Tastefully Simple. Personal opinions and thoughts are my own.