Chili Chocolate Crinkle Cookies

Ahhh Crinkle cookies. The perfect holiday treat…

Their powdered exterior reminds me of fresh snowfall on mountain peaks and their soft chocolate interior with a hint of chili is the perfect combination of sweet and spice. You will want to help yourself to the entire batch sans aide. 

I love a good chocolate cookie but I will admit (and I’m shielding myself from the hate I will get for saying this) I’m not a brownie lover. For that matter, I’m not someone who can eat a TON of chocolate.  I need the perfect amount of sweetness, texture and a balance of flavor which is why I love this take on a classic. The hint of chili cuts the rich chocolate just enough and will warm you from the inside out.

Now, for those who don’t love chili or spice or anything nice, fret not: you can omit the spice and the cookie will turn out delicious just the same but I’d strongly suggest you try it with a kick.

Print Recipe
Mexican Chocolate Crinkle Cookies


In a medium bowl mix sugar, cocoa powder, vegetable oil and vanilla extract until well incorporated. Should be a gritty paste consistency.  Beat in eggs one at a time. Set aside.

In a large bowl sift together flour, baking powder, cinnamon, cayenne and salt.

Fold wet ingredients to dry until incorporated. Wrap in saran wrap and put in fridge to chill. I chilled mine overnight but you can opt for a few hours.

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Remove dough from fridge and create a tablespoon sized ball. Entire batch should make between 16-18.  Roll balls generously in powdered sugar and line on baking sheet about 1.5 inches apart.

Bake in the oven for 10-12 minutes. Cookies should be soft and have a cracked look on top.  Allow to cool on cooling rack for 10-15 minutes then enjoy!