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!
Table of Contents
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.
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.
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.
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
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.
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.
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.
Other Cookie Recipes to Try
Mexican Chocolate Cookies with Raspberries
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup (5 ounces) chopped dark Mexican chocolate
- 1 ounce bag freeze dried raspberries, lightly crushed (about 1 cup)
- ¼ cup dry millet
- 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.
This recipe article was originally published April 7, 2017.