These Mexican Chocolate cookies are funfetti done naturally. They’re with delectable Mexican chocolate for deep flavor, millet for crunch (and a nod to sprinkles) and freeze dried raspberries for color and a sweet-tart addition. I think you’re going to like these!

Photograph of chocolate cookies arranged on a piece of parchment paperThese Mexican chocolate cookies have crisp edges, chewy insides, and a lovely bit of crunch from millet. The millet in these might seem weird, but they’re like little sprinkles scattered throughout! 

Half of a Mexican chocolate cookie set on top of a glass of milkWhat’s so great about Mexican chocolate?

I have a relatively new soft spot for Mexican Chocolate. I first tried it back in 2013 when I was interning with America’s Test Kitchen. The folks I was living with in Boston had a round-about connection with the founder of Taza Mexican Chocolate; one bite and I never turned back.

Mexican chocolate has a delightful grittiness that’s hard to explain unless you’ve had it, so don’t let my lack-for-a-better-word turn you away. It’s deep, full-bodied, and often comes in a variety of flavors; vanilla, chile, cinnamon, coffee, etc. I love it as a snack but it’s also great in cookies, Mexican hot chocolate, mole, or chopped up and sprinkled over ice cream.

Photograph of a Mexican chocolate cookie broken in half and someone holding itHow to make Mexican Chocolate Cookies 

These Mexican chocolate cookies are super easy to whip up, here’s all they require:

Step 1: cream butter and sugar in a mixer

Step 2: throw in a few eggs and a splash of vanilla

Photograph of eggs being poured into a stand mixer with whipped butter

Step 3: whisk together flour, cocoa powder, baking soda, and baking powder

Photograph of flour, cocoa powder, and spices in a mixing bowl

Step 4: combine the dry ingredients with the wet ingredients

Photograph of chocolate cookie dough in a stand mixer

Step 5: mix in the chocolate, raspberries, and millet

Mexican chocolate cookie dough in a stand mixer

Step 6: scoop, bake, and enjoy.

Photograph of baked Mexican chocolate cookies on a baking sheetWhere to buy Mexican chocolate?

Just in the last few years Mexican chocolate has become easier to find. Your best bet for finding Mexican chocolate would be in your local health food store or in the health food section of your grocery store. Some stores will have a variety of flavors—they have some really fantastic flavors like salted almond, cinnamon, chipotle and guajillo—while others will simply carry their dark variety. This recipe calls for dark, but you could definitely use some of their fun flavors! 

Mexican chocolate comes in disks, so keep an eye out for paper-wrapped round packages. 

Photograph of chopped Mexican chocolate How to store Mexican Chocolate Cookies:

These Mexican chocolate cookies last the longest, and maintain the best quality, when stored in an airtight container at room temperature for up to 4 days. 

Photograph of chocolate cookies arranged on a piece of parchment paper with glasses of milk set around

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make these Mexican chocolate cookies. 

To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe. Happy baking!

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Photograph of chocolate cookies arranged on a piece of parchment paper

Mexican Chocolate, Raspberry & Millet Cookies

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 22 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican/ American

Description

These chocolate-chocolate cookies are funfetti done naturally. Made with delectable Mexican chocolate for deep flavor, freeze dried raspberries for color and a sweet-tart addition, and millet for crunch and a nod to sprinkles; you’re going to love these.


Ingredients

Scale
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped dark Mexican chocolate (5 ounces)
  • 1 ounce bag freeze dried raspberries, lightly crushed (about 1 cup)
  • ¼ cup dry millet

Instructions

Heat oven to 350°F with rack set in middle position. Line baking sheets with parchment paper.

Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a bowl; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter, granulated sugar, and brown sugar at medium-high speed until light and fluffy; scraping down sides of the bowl as needed.

Add eggs and vanilla and beat at medium speed until combined. Add half of the flour mixture to mixer and beat at low speed until nearly combined, add remaining flour mixture and mix until just combined. Add chocolate, raspberries, and millet to dough and mix just to combine.

Working with 3 tablespoons (#20 scoop) of dough at a time, scoop dough onto prepared baking sheets set 2-inches apart.

Bake 1 sheet at a time until edges are just set and centers are slightly puffed and cracked, 12–14 minutes, rotating sheet halfway through baking.

Let cookies cool on baking sheet 5 minutes then transfer to wire rack to cool completely.


Keywords: Mexican Chocolate Cookies, Mexican Chocolate

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Photograph of a Mexican chocolate cookie being dipped in milk

 

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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  1. I totally feel you. My husband and I were the first of our friends to get married and since then it seems like everyone we know is getting engaged and having summer weddings. This is the first year we had to specifically budget just for friends’ weddings. Love the idea of packing some sweet treats for the road trips! These look delicious 🙂