Crinkle cookies are just as fun to make as they are to eat. These cookies are soft and chewy in the middle with slightly crisp edges! Yes!, you bet your buttons you will want to eat more than you should. It’s ok, go ahead and treat yourself this holiday season to some Mexican Chocolate Crinkle Cookies.
What Is Mexican Chocolate?
I’m going to give it to you straight. Mexican chocolate is not rich and creamy like you may be used to, it’s actually grainy with a more subtle chocolate flavor. It contains 3 main ingredients: cacao nibs, cane sugar, and cinnamon. The combination of chocolate and cinnamon is an unmistakable Mexican flavor, and so delicious!
Mexican chocolate is mainly used for hot drinks or flavoring savory sauces such as mole. Occasionally used to make Mexican desserts. Such as these Chocolate crinkle cookies.
How to Make Crinkle Cookies With Mexican Chocolate
Measure the flour, baking powder, and salt into a strainer over a mixing bowl. Sift ingredients together and set aside.
Sift the Mexican chocolate into a large mixing bowl. I used the Abuelita Mexican Chocolate drink mix powder, but you can use any Mexican chocolate powder you like. If you are using the chocolate tablets, you can turn it into powder using a food processor or high powered blender.
Add brown sugar, vanilla, vegetable oil, and eggs. beat together using an electric or stand mixer.
Add half the flour mixture and mix on low just until combined. Then add the other half and mix just until combined. Scrape the sides and bottom of the bowl to get everything well incorporated, Don’t overmix.
Cover with plastic wrap and refrigerate for 2 hr or overnight.
Preheat oven to 350º. Line two baking sheets with parchment paper.
Use a #50 cookie scoop or 1 tbsp to scoop the dough. Roll in powdered sugar and transfer to the baking sheet.
Bake for 8-10 minutes. Be careful not to overbake. You will get a cake-like texture if you bake any longer, which is not a bad thing if that’s what you like. 😉
How to Store Crinkle Cookies
These little tasty cookies are best enjoyed freshly baked, but if you have any leftover cookies, place them into an airtight container or plastic seal bag. They will keep at room temperature for a up to 3 days.
I hope you enjoy making and eating these Mexican chocolate crinkle cookies as much as I do.
Till the next one!
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Mexican Chocolate Crinkle Cookies
Ingredients
- 1¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup Mexican Chocolate
- ¼ cup brown sugar
- ½ tsp vanilla extract
- 5 Tbsp vegetable oil
- 2 eggs
- ¼ cup powder sugar
Instructions
- Measure the flour, baking powder, and salt into a strainer over a mixing bowl. Sift ingredients together and set them aside.
- Sift the Mexican chocolate into a large mixing bowl. Add brown sugar, vegetable oil, vanilla, and eggs. Combine together using an electric mixer or stand mixer.
- Add half the flour mixture and mix on low just until combined. Then add the other half and mix just until combined. Scrape the sides and bottom of the bowl to get everything well combined. Don't overmix.
- Cover with plastic wrap and refrigerate for 2 hr or overnight.
- Preheat oven to 350º. Line two baking sheets with parchment paper.
- Use a #50 cookie scoop or 1 tbsp to scoop the dough. Roll in powdered sugar and transfer to the baking sheet.
- Bake for 8-10 minutes. Be careful not to overbake. You will get a cake-like texture if you bake any longer.
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