Mexican Chocolate Shortbread Cookies
Perfect any time of year, but super perfect on your Christmas cookie tray, these Mexican Chocolate Cookies are an easy sweet, and just slightly spicy, slice-and-bake shortbread recipe.
Shortbread cookies are my favorite kind of cookies to make.
(Overly long side note: At first, I accidentally typed “Shortbread cookies are my favorite time of year.” And then I typed “Shortbread cookies are my favorite kind of cookies to write.” Either I need an editor, more coffee, or more sleep. Or maybe all three.)
Anyways, shortbread cookies. I love their smooth, rich, buttery flavor. I also adore their versatility — they’re a blank slate for any flavor you love. I love these bright lemon poppy seed cream cheese shortbread cookies, and these peppermint shortbread cookies are perfect for Christmas. But hey! if neither of those sound delicious to you, I’ve got you covered with more Christmas festiveness – how about these gingerbread shortbread cookies with a fun add-in or these holiday funfetti shortbread cookies? Or maybe you’re still feeling those fall vibes and want to try apple cheesecake shortbread cookies? Perhaps you love the idea of the lemon in the lemon poppy seed cookies but you’re not a fan of poppy seeds? Have no fear! How about honey lemon shortbread cookies or honey, lemon, apricot and pine nut shortbread cookies? Or it could be that you came here looking for chocolate but the idea of the cayenne is a little much for you (but it’s so good, by the way!)? If that’s the case, try these cream cheese cocoa nib cookies.
Whew! Still with me? Anyone ready to check me into SA (Shortbreadaholics Anonymous)? If we’re really being honest, which I always am with you guys, one of my favorite things about shortbread cookies is the fact that they are….
Did you know I was going to say that? I’m nothing if not predictable. I tend to make Christmas cookies pretty far in advance, giving me time to share them here with you, so then I have two choices. The first is the freezer. The second is to eat all the cookies and make more for Christmas. Obviously I prefer the first choice because a) it leaves me skinnier and b) it’s less work. Shortbread freezes like a dream. I’ve frozen the dough for all the cookies I linked to in that link-heavy paragraph up there. You can freeze the dough or the finished cookies. I love freezing the dough because then I can grab it when I need it, slice it, and bake. Fresh cookies, quick and easy!
About these Mexican Chocolate Cookies
These particular Mexican chocolate cookies are rich and chocolatey with a subtle touch of spice: cinnamon, nutmeg and cayenne. However, the cookies are by no means “hot” spicy; they just give a little tingle on the tongue that will have everyone asking for the recipe. The extra sprinkle of cayenne on top is completely optional, and that definitely will add an additional layer of heat.
I’ve partnered with Bob’s Red Mill to bring you this recipe. Many of my recipes can be made with white whole wheat or whole wheat flour but for these Mexican chocolate cookies, I’d recommend Bob’s Red Mill Unbleached All-Purpose Flour – it helps gives these cookies their velvety smooth texture.
Shortbread recipes on my list to try soon:
- Millionaire’s shortbread: this shortbread, caramel, and chocolate bar recipe by Brown Eyed Baker looks great!
- 3-Ingredient Scottish shortbread cookies by The Seasoned Mom.
Serving Size: 1 cookie
Amount Per Serving: Calories: 85 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 2mg Sodium: 43mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 1g Sugar: 5g Sugar Alcohols: 0g Protein: 1g
Husband’s take: He hasn’t tried these yet (they’re in the freezer!) but my sister tried one and gave rave reviews.
Changes I would make: None are necessary!
Disclosure: I’ve partnered with Bob’s Red Mill as a brand ambassador to bring you this post. They compensated me for my time but all opinions are, as always, my own. If you opened my cupboards and fridge, you’d find a wealth of Bob’s Red Mill products that I purchased myself. Thanks for supporting Rachel Cooks by reading about brands I use and love!