Mexican Hot Chocolate Sandwich Cookies

A rich and fudgy cookie spiced with a hint of cinnamon and a dash of cayenne pepper. Filled with a swirl of fluffy vanilla buttercream, these mexican hot chocolate sandwich cookies are the perfect blend of spicy and sweet.

Guys, I did a thing. And it’s soooooo good!! So you know I have this crazy love for sandwich cookies. They are just so cuuuute and so fun to make. Plus, you’re guaranteed to get two cookies with each sandwich cookie so there’s that. Now don’t get me wrong, I love a good old fashioned drop cookie fresh off the cookie sheet just as much as the next girl. But holidays deserve a little something special. I find myself dreaming up all kinds of delicious combos of sandwich cookies every time a holiday rolls around and Cinco de Mayo is no exception. Cinco de Mayo is obviously a super fun holiday for lots of reasons. But it just so happens to fall the day after my husband’s birthday which means double the margaritas and two days of cake!

I’m here for it!

May’s finest holiday might be all about tacos and tequila, but after all the chips are gone we’re gonna need some dessert. I’m so stinkin’ excited to share this recipe for mexican hot chocolate sandwich cookies with you guys…it’s the perfect sweet and spicy treat to top off your Cinco de Mayo festivities.

I basically took my favorite wanna-be brownie cookie recipe and added a hint of cinnamon, a dash of cayenne pepper {yes, you heard me right…cayenne pepper!} and TAH-DAH! You’re looking at a deep, dark brownie cookie with a kick!

In know. “Cookies with cayenne?”, you’re thinking. But have I ever led you wrong with a sandwich cookie? You’ll just have to trust me when I say that these little cookies pack the perfect amount of heat from the pepper and the cinnamon enhances the chocolate flavor like only cinnamon can. It’s a subtle flavor and it’s pure melt-in-your-mouth goodness.

The cookie is more like a brownie than a cookie. Pipe some fluffy vanilla buttercream and sandwich them together and HELLO cookie heaven!! With the rich chocolate flavor and subtle spiciness of the cookie, the sweet buttercream is total perfection.

HOW TO MAKE THE BEST SANDWICH COOKIES

Do not over bake. These cookies are meant to be a cross between a brownie and cookie so they should be fairly soft and fudgy coming out of the oven. If the cookies have spread while baking, use the back of a spatula or a round cookie cutter to nudge the edges of the cookies back towards the center, making perfect circles that are equal in size.

Pair up cookies by size. As hard as you try, each of these cookies will be slightly different in size and shape once they are baked. To make these cookie sandwiches as cute as can be, match them up by size before adding the buttercream.

Let the cookies cool completely. Once you have baked the cookies, let them cool completely on a wire rack while you make the vanilla buttercream. Be sure the cookies are cool before assembling the cookie sandwiches or the buttercream will melt in the middle and your swirl won’t hold it’s shape. Pro-tip: once you have swirled the buttercream on to one cookie and topped with another, pop the cookie sammie into the freezer for a few minutes to set. I love these cookies served cold so I eat them straight from the refrigerator rather than storing them at room temperature.

This cookie is win-win for your taste buds. And after two {or three} margaritas, no one will be counting when you down a few of these little sandwich cookies. They are so good I ate three right after I photographed them.

True story.

Totally worth it!

I hope you’ll make these mexican hot chocolate sandwich cookies for your Cinco de Mayo festivities. If you make them, or any other recipe from the blog, be sure to tag @brownedbutterblondie on Instagram. I love to see what you’re baking in your kitchen! And don’t forget to follow along on Pinterest for all the latest recipe details straight from the blog. See you back here next week with some of my favorite Mother’s Day splurges you don’t want to miss!

If you love these Mexican Hot Chocolate Sandwich Cookies, you’ll also love:

Chocolate Hazelnut Sandwich Cookies

Peanut Butter Mousse Sandwich Cookies

Chocolate Salted Caramel Sandwich Cookies

Mexican Hot Chocolate Sandwich Cookies

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• Author: Browned Butter Blondie
• Cook Time: 10 mins
• Total Time: 10 mins
• Yield: 18 1x
• Category: Cookie

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Description

A rich and fudgy cookie spiced with a hint of cinnamon and a dash of cayenne pepper. Filled with a swirl of fluffy vanilla buttercream, this sandwich cookie is the perfect blend of spicy and sweet.

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Ingredients

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For Cookies

• 7 ounces bittersweet chocolate, chopped
• 2 ounces unsweetened baking chocolate, chopped
• 5 TBSP unsalted butter
• 2 large eggs, room temperature
• 1 1/2 tsp vanilla extract
• 7 TBSP all-purpose flour
• 2/3 cup granulated sugar
• 1/2 tsp baking powder
• 3/4 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1 cup semisweet chocolate chips or chopped dark chocolate

For Buttercream

• 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
• 2 1/2 cups confectioner’s sugar
• 1 tsp vanilla
• pinch of salt

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Instructions

For Cookies

1. Preheat oven to 350 degrees
2. Line two baking sheets with parchment paper. Set aside.
3. Over a double boiler, melt unsweetened chocolate, bittersweet chocolate and butter. Stir frequently until the chocolate and butter are completely melted and smooth. Remove the bowl from heat and set aside to cool slightly, about 10-15 minutes.
4. Meanwhile, in a separate mixing bowl, whisk together flour, baking powder, cinnamon, cayenne pepper and salt. Set aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, mix sugar, eggs and vanilla on medium speed until pale, about 1 minute.
6. Once chocolate has cooled, add to mixer bowl and beat on low speed until incorporated.
7. With the mixer on low, gradually add the dry ingredients, mixing until just combined.
8. Remove the bowl from the mixer and using a rubber spatula or wooden spoon, gently fold in chocolate chips.
9. Let batter rest at room temperature for 20. Batter will firm up and will resemble brownie batter, not cookie dough.
10. Using a small cookie scoop, place scoops of dough onto the prepared baking sheets, 6 to a sheet.
11. Bake for 10-12 minutes or until the tops of the cookies appear to crack.
12. Remove the pan from oven and using the back of a spatula, push cookie edges towards center of cookie while hot to created smaller, round cookies.
13. Allow cookies to cool for 10 minutes on cookie sheet before transferring to a wire rack to cool completely before assembling cookie sandwiches.

For Frosting

1. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, confectioner’s sugar, vanilla and salt on medium speed until sugar in incorporated.
2. Increase to high speed and whip buttercream for 8 minutes until light and fluffy. Stop mixer occasionally to scrap down sides of bowl.
3. Add buttercream to a pastry bag fitted with a large piping tip. Pipe buttercream onto the flat side of one cookie and then gently top with the flat side of another cookie to create a sandwich.

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Notes

Store cookies in a cool, dry place for up to 4 days. May be frozen.
Cookies may be made without cinnamon or cayenne pepper.
Add more spice if desired.