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Mexican Hot Chocolate Sandwich Cookies

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


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.



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


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.


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.