Cinnamon-Spiced Hot Chocolate Cookies

Total Time:
1 hr 39 min
40 min
45 min
14 min

36 cookies


Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)

In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.

Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.

Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.

Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.

To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

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4.5 100
I'm sorry. These just aren't that good. I followed recipe exactly. No big whoop here. item not reviewed by moderator and published
CRAZY good!!! I used all butter and I personally am not a fan of crispy cookies, so I added 2 extra egg whites and instead of rolling them in a log I used a small ice cream scoop. I haven't had a chance to top them yet, but they came out nice and chewy and spicy, just perfect!! item not reviewed by moderator and published
These are great! I was worried a bit the day I made them that they were too hard and gritty, but after a day in a sealed container, these were to die for. I used homemade dulce de leche for a balance to the pepper taste, but I really don't need it. So I put the dulce in my coffee instead ;) item not reviewed by moderator and published
Crispy and not overly sweet like so many holiday treats. Superb with coffee! item not reviewed by moderator and published
Absolutely delicious! I bake cookies quite often and will be making these ones more frequently, especially around the holidays. I like softer cookies, so based on previous reviews I added an extra egg white and sliced the cookies twice as thick, therefore I only got half the amount of cookies. And to make the cookies a little more festive, I swapped the cayenne pepper for nutmeg and used pistachios instead of almonds for their green colour. Next time I will definitely be doubling or tripling the recipe! item not reviewed by moderator and published
I am a huge baker and make 22 different cookies every Christmas. And these are one of my all time favorites! item not reviewed by moderator and published
I thought, as I read the recipe and made the cookie, "nice adult cookie;" my 1st time to make. Took them to our Sunday morning church fellowship. They were all gone. A young girl, 10-12yo, told me "Best cookie I ever had." BIG HIT! Only change used white whole wheat in lieu of AP flour. item not reviewed by moderator and published
Just made these cookies and theyr'e very impressive, the dulce de leche is definitely worth making. Only thing I switched was instead of chopped almonds I used toasted chopped pistachios, and also didn't get 36 out of the amount of ingredients. item not reviewed by moderator and published
I made a chocolate drizzle instead of the dulce de leche, but the cookies are great even on their own, this one's a keeper! item not reviewed by moderator and published
I'm going out on a limb here because the dough for this is still chillin' out in the refrigerator but the dough is HEAVENLY! I had no problems with it being too crumbly to work with. I've made the dulce de leche to drizzle on and have the chopped almonds ready to go. Yummmmmm! Okay, one day later... Can I give this recipe a six star rating? These cookies are THAT good! item not reviewed by moderator and published

This recipe is featured in:

12 Days of Cookies