Mexican Chocolate Drop Cookies: Cooking Light

“From Cooking Light. Great little cookies! The outside gets crispy, the inside is warm and gooey. A really unique flavor that warms you right up! Personally, I'd cut the salt in the recipe a tad, but I'm sensitive to sodium. Also - feel free to pump up the pepper for a spicier cookie :)”

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Place chocolate in a small glass bowl; microwave on high for 1 minute or until almost melted, stirring until smooth. Set aside to cool to room temperature.
  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.
  4. Combine sugar and butter in a large bowl; beat with a mixture at medium speed until well blended (about 5 minutes).
  5. Add egg; beat well.
  6. Add cooled chocolate and vanilla; beat just until blended.
  7. Add flour mixture; beat just until blended.
  8. Drop bough by level tablespoons 2 inches apart on baking sheets coated with cooking spray (or lined with parchment paper).
  9. Bake for 10 minutes or until almost set.
  10. Remove from oven; cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack.

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