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!

These 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! 

Why I Love 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. Enjoy it as a treat or mix it into cookies, granola bars, ice cream or as the base for homemade Mexican hot chocolate.

chopped mexican chocolate on a marble slab

Ingredient Notes

Mexican Chocolate

Mexican Chocolate is a type of chocolate made from coarsely ground cacao, sugar and cinnamon. It’s most often sold as disks wrapped in paper. Look for it near the specialty chocolates in most grocery stores, Mexican markets, or even online.

Dry Millet

I wanted to create a healthy-ish funfetti chocolate cookie, so I turned to dry millet for a pop of white and a little crunch. Think of dry millet as the healthy sprinkle in these cookies! You can skip the millet and use any chopped nuts or sprinkles instead.

Freeze Dried Raspberries

Raspberries pair so well with dark chocolate! Freeze dried works best in the dough, so feel free to play around with other freeze dried berries.

Test kitchen Tips

  • 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. 
  • Once you give this recipe a try, I encourage you to make them again and put your own spin on them! Try a variety of mixins! Any freeze dried fruit, chocolate chips, sprinkles or nuts would be delicious.
a hand dipping a chocolate cookie in milk

How 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

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

Step 4: combine the dry ingredients with the wet ingredients

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

Step 6: scoop, bake, and enjoy

half of a chocolate cookie in someone hand

Where to Buy Mexican Chocolate

You can find Mexican chocolate at any Mexican market or at most grocery stores. Find it near the other specialty chocolate. Some stores will have a variety of flavors—they have some really fantastic ones like salted almond, cinnamon, chipotle and guajillo.

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. 

chocolate cookie on a piece of parchment


Are these Mexican Hot Chocolate cookies?

There isn’t any true guideline for making Mexican Hot Chocolate cookies, but if you’re looking to create a cookie that evokes the flavor of Mexican Hot Chocolate, you’ll need to add some cinnamon, chile powder and cayenne pepper. Skip the millet and raspberries, add some mini marshmallows to the batter and stir in one teaspoon of ground cinnamon and ¼ teaspoon cayenne.

Can I make these gluten-free?

We haven’t tested this recipe with gluten-free flour, so we can’t guarantee it will work. If you do try it, we recommend you use Bob’s Red Mill Gluten Free Flour Blend.

Mexican Chocolate Cookies with Raspberries

No ratings yet
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 22 cookies
Category Dessert
Cuisine Mexican/ American
Author Lauren Grant of Zestful Kitchen


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



  • 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.
    whipped butter in a stand mixer
  • Add eggs and vanilla and beat at medium speed until combined.
    whipped butter in a stand mixer wit egg being added
  • 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.
    chocolate cookie dough on a beater
  • Add chocolate, raspberries, and millet to dough and mix just to combine.
    chocolate cookie dough
  • 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.


Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
chocolate cookie on a piece of parchment

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This recipe article was originally published April 7, 2017.

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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,,, 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 🙂