Mexican Hot Chocolate Sandwich Cookies

These cookies are full of my favorite Mexican flavors together - dark chocolate, cinnamon, almonds, vanilla, and cajeta. Add a little ancho chile pepper for a nice "kick" if you like!


Basic Dough:

  • 14.42 ounces flour (408.75 g or about 3 cups + 6 1/2 tablespoons) unbleached all-purpose (10%protein) flour
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 7.62 ounces light brown sugar (216g or about 1 cup + 2 tablespoons)
  • 5.93 ounces granulated sugar (168g or 3/4cup + 2 tablespoons)
  • 1 cup (2 sticks) unsalted butter melted & cooled
  • 1 large egg
  • 2 large egg yolks
  • 2 teaspoons vanilla extract


  • 5 ounces dark chocolate melted
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 1 1/2 cups almonds toasted & very finely chopped
  • optional) dash or two of ancho chile pepper


  • 3/4 cup cajeta (or thick caramel)
  • 1/4 cup unsalted butter softened
  • 1-2 cups powdered sugar
Mexican Hot Chocolate Sandwich Cookies #cookiesrecipes


  1. In large bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda until well combined; set aside.
  2. In a separate large bowl, beat together brown sugar, granulated sugar, and 1 cup butter with an electric mixer on medium speed until well combined. Add egg, egg yolks, and 2 teaspoons vanilla, and beat until well combined.
  3. Beat flour mixture into wet mixture until combined. Stir in melted chocolate, cinnamon, additional 2 teaspoons vanilla,almonds, and ancho chile pepper (if desired). Using a small ice cream scoop (about 2 teaspoons), ball up dough. Place on lined baking sheets (parchment, wax, or silpats), cover dough with plastic wrap, and refrigerate 2-3 hours, or overnight, or up to 2-3 days.
  4. Full instructions visit @snappygourmet