Mexican Hot Chocolate Snickerdoodles
OK so I am getting back into the video world with a very appropriate, prim and proper little video about cookies! Mexican Hot Chocolate Snickerdoodles, to be exact. And I blather on about the Aztecs and autumn a bit in the video so I won’t overdo it here. But let me just say that they are one of my absolute favorites in the book, you probably already have all the ingredients, and I hope you make them!
Mexican Hot Chocolate SnickerdoodlesMakes 2 dozen CookiesA beautiful crackle topped chocolate cookie with a spicy cayenne kick and a sugary cinnamon coating. Sold?
For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon
For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
September 16th, 2009 at 3:48 pm
thank you for this recipe. I do have all these ingredients.I am def sold.
September 16th, 2009 at 4:10 pm
Considering how much I loved the Mexican Hot Chocolate Cupcakes in VCTOTW, I am SUPER excited to try this recipe! Looks fantastic!
September 16th, 2009 at 4:28 pm
I think you’re missing a paragraph tag before the YouTube video. It’s made the page go all wonky. Oh, and mmm, snickerdoodles.
September 16th, 2009 at 4:44 pm
Oh the page is ok on my puter, but I put a p-tag in there. Does it look ok to you now?
September 16th, 2009 at 4:53 pm
Omg omg have my babies! I am so making these tonight even though I am currently squatting in my in laws house. Yesssss!!!
Question, what is the purpose of parchment paper in a recipe? Is a greases cookie sheet sufficient??
September 16th, 2009 at 4:58 pm
Hmmmm - we will definitely try these. My boys love vegan snickerdoodles and this takes the concept one step further.
Question: does the new book have a sugar cookie suitable for rolling and cutting out in it? I need a no-egg recipe for Christmas cut-out cookies and so far everything I’ve tried has not been a success. My favorite family recipe w/ egg beats them all hands down. I figure if anyone can come up with an eggless alternative, it’s you. If so, please advertise this closer to the holiday baking season! Many thanks!
September 16th, 2009 at 5:02 pm
Sarah - parchment works better than a greased cookie sheet to help the cookies spread and keep them from sticking. It also has the added benefit of protecting your cookie sheets!
Janelle - It does indeed have a roll and cut sugar cookie! I think that’s exactly what they’re called, too.
September 16th, 2009 at 5:08 pm
I love spicy chocolate aztecs!
xo
kittee
September 16th, 2009 at 6:11 pm
You and your crazy extracts. That said, yum.
September 16th, 2009 at 6:20 pm
*drool* makes the upcoming book even more appealing to look forward!!
September 16th, 2009 at 8:58 pm
[…] present, Mexican Hot Chocolate Snickerdoodles! If you like your chocolate with a kick, then these cookies are for […]
September 16th, 2009 at 10:05 pm
I just made these and they are so yummy! I love the little bit of spicy…and so pretty! Thanks!
September 16th, 2009 at 10:10 pm
Spicy chocolate yumminess - that’s my kind of cookies! I’ve never made snickerdoodles (not sure I’ve ever had one, actually), and those definitely seem to be the perfect way to lose my snickerdoodles virginity…
September 16th, 2009 at 11:58 pm
i just had to make these too- gluten free as always! This time I used a combination of sorghum and rice flour. I also used dutch cocoa which is a darker, richer cocoa. i used sparking sugar for the tops, but it didn’t sparkle so much when i added the cinnamon! They are beautiful, and taste great. Thanks so much!!!
September 17th, 2009 at 1:24 am
I made them tonight, they are SO GOOD!
September 17th, 2009 at 1:31 am
I just made these! So, so good.
I was naughty and unveganised them - I didn’t have nondairy milk or vegetable oil (apart from EV olive and pumpkinseed) so I used regular milk and an egg.. they still tasted awesome! I promise I’ll make them the vegan way next time
xx
September 17th, 2009 at 6:35 am
Cute video! I can’t wait to make these, I picked up some chocolate extract when I was in NYC so I can even follow the recipe correctly for once!
September 17th, 2009 at 7:20 am
[…] you haven’t made Isa’s Mexican Hot Chocolate Snickerdoodles, you really should take the time. They are crazy […]
September 17th, 2009 at 9:40 am
Oh my. I haven’t encountered snickerdoodles before but I’m sold.
Two questions:
You mention in the video that the sugar reacts with the oil when you beat them together. Could you elaborate, or point me in the right direction? I haven’t seen or heard anything talk about that before.
Maple syrup is expensive in Australia - would golden syrup be OK or should I really go for maple?
September 17th, 2009 at 11:19 am
i’m so happy to see you mixing with a fork, i thought i was wonky because i haaate whisks.
September 17th, 2009 at 1:35 pm
Oh how fun! I love the video!
-A
September 17th, 2009 at 5:27 pm
You’ve solved my dilemma on what to bring to a housewarming! Thanks Isa!
September 17th, 2009 at 5:35 pm
These are cooling behind me and will shortly prompt me to ride across town to deliver them to a favorite bike shop both because I want to share how great these are and I will need to burn off the calories from sampling too many myself.
If anyone is questioning whether its worth it to track down chocolate extract - it is. These are unbelievably chocolate-y.
September 18th, 2009 at 1:02 am
[…] a super delicious sounding recipe for Mexican Hot Chocolate Snickerdoodles cookies over on her Post Punk Kitchen blog, along with a video walking you through the entire process. She makes it look so easy! See for […]
September 18th, 2009 at 12:08 pm
[…] yer recipe (and instructional video) here, and then pre-order this amazing book pretty please. No […]
September 18th, 2009 at 12:18 pm
adorable video! this will be my sunday baking, i think! thanks for sharing the recipe, cannot wait for the book.
September 18th, 2009 at 12:49 pm
And here I was thinking I’d be baking this weekend and here is this FABULOUS recipe! I grew up drinking Mexican hot chocolate and champurrado (an incidentally vegan chocolatey slurry of fresh masa and Mexican chocolate served around the holidays), and I’ve always loved snickerdoodles. This looks like the perfect marriage of both!
Thank you, Isa, for this cookie book — I’m SO looking forward to replacing my old, unvegan Betty Crocker cookie book with your abfab vegan one this fall!
September 18th, 2009 at 1:57 pm
OMG these were one of my favorite recipes to test! SO GOOD!
September 18th, 2009 at 4:12 pm
Holy cow those look and sound amazing!
September 19th, 2009 at 10:39 am
these were really easy to make, and they ended up looking just like the photo. (professional finish with minimal effort is always a plus) i was a little worried when i saw they didn’t have any cream of tartar in them, but it didn’t seem to make a difference.
the cayenne pepper gives you a nice swift kick in the ass, but in the best way possible. even my atkins-brainwashed step dad had a few of these.
thank you!
September 19th, 2009 at 10:14 pm
These look amazing. Isa, any suggestions on where to get chocolate extract? I went to a specialty baking shop and their extracts (included chocolate) looked all weirdly chemical-ly, like they were flavored with an artificial flavor (I suppose in the same way that vanillin is the primary ingredient in imitation vanilla?) Is there something I should look for in a “quality” chocolate extract or are they all that way?
September 20th, 2009 at 1:00 am
Kitchen stores should have it, like sur la table and kitchen kaboodle. I’ve found it at whole foods too, but someone else mentioned that theirs didn’t stock it. Also, Trader Joe’s and Penzy’s spices if you have one in your area.
September 20th, 2009 at 11:17 am
I made these right after I watched the video. They are fantastic! My husband can’t stop raving about them and you can be sure I’ll be making them again! Can’t wait to get the book and try all the other recipes! Thanks for doing what you do!
September 20th, 2009 at 7:18 pm
One question about the maple syrup: Which type? Grade A, B, dark, light? Thank you!
September 21st, 2009 at 2:19 am
Franni, honestly any maple syrup will work!
September 21st, 2009 at 3:56 pm
i am making these riggggght now
September 22nd, 2009 at 11:13 am
I posted this on the boards too, but thought I may get some other opinions here as well, especially because I really want to make them! Has anybody made these with substitutions? I sprained my ankle yesterday and have to amuse myself, but am out of a) maple syrup, so I was thinking molasses, and b) would like to cut back a little on the oil. Thoughts?
September 22nd, 2009 at 12:09 pm
I tried these cookies last night, and they were delicious!! But, I should have known that I couldn’t handle spicy! Next time I’ll make these minus the cayenne pepper.
September 23rd, 2009 at 10:26 am
I had to make a few really minor subs due to what I had on hand:
-no chocolate extract in my house, so I just upped the vanilla and through in a bit of almond since I love almond extract so much.
-all out of canola, so I melted some earth balance and allowed it to cool.
-aaaand, I had some unmarked pepper in a container next to my collection of other peppers–and I thought it might be extra cayenne (I was all out otherwise), but I didn’t want to mess it up, so I used Ancho instead. I mean, it was good, but probably not as spicy as it could have been.
The cookies are delish — soft and sweet. Although, I was left with so so so much extra cinn-sugar topping on my plate. Maybe I’m just a light dipper?
September 24th, 2009 at 3:18 pm
Just made them today. Super delicious sweet with a slight kick! Awesome. Thanks!!
September 25th, 2009 at 4:19 pm
[…] got this Mexican Hot Chocolate Snickerdoodle recipe from Isa and Terri at The Post Punk Kitchen. It’s a preview recipe from their upcoming cookie […]
September 25th, 2009 at 4:34 pm
I just made these this morning, and they are delicious! I can’t wait for the book to come out so I can try more of your new cookie recipes!
September 25th, 2009 at 9:15 pm
I think I might’ve done something *slightly* wrong. Or I just think I did. Are you supposed to flatten the cookies completely out? My cookie dough seemed a little bit dry (I did reduce the sugar by about 1/4 cup) and when I flattened the dough out it would start to crumble. Not all of my cookies would crackle on top after being baked either. Is it possible I did something to cause them to do that? (They still taste delicious!)
September 27th, 2009 at 10:47 am
These are so delicious! I absolutely love them. I did reduce the sugar to 3/4 c., but other than that, followed the directions exactly. They are also the only cookie I have made that looked EXACTLY like the picture accompanying the recipe. They’re gorgeous!
September 27th, 2009 at 10:48 am
Oh, and I pre-ordered the cookie book months ago! Can’t wait to get it & start stuffing my face!
September 27th, 2009 at 8:33 pm
These are unbelievably good. I love that it’s a vegan cookie that doesn’t use any ingredients that wouldn’t otherwise be found in an omni’s kitchen. Amazing! And they look gorgeous.
September 28th, 2009 at 12:49 am
Would these cookies still taste good if I used agave instead of maple syrup?
September 28th, 2009 at 8:19 am
[…] sexy (albeit uncooked) babies are Mexican Hot Chocolate Snickerdoodles. I love the word Snickerdoodles, and wish it applied to more things than firm biscuits. They are […]
September 29th, 2009 at 11:10 am
Not sure which I love more - the uncooked dough or the cookies… seriously dangerous stuff.
September 30th, 2009 at 3:41 pm
these cookies are great. made them twice in two days LOL
i used rice malt instead of maple syrup and worked fine, plus water instead of non-dairy milk and rum extract instead of vanilla. wonderful.
October 1st, 2009 at 11:09 am
i made them after school yesterday and wow these are amazzzzing im so excited for your cookie book to come out:)
October 1st, 2009 at 11:11 am
i made these cookies after school yesterday and wow they are amazzzzing im so excited for your cookie book to come out:)
October 2nd, 2009 at 3:42 am
[…] Last week Isa over at the PPK posted a recipe from Terry’s and Isa’s upcoming cookie book: Mexican Hot Chocolate Snickerdoodles. […]
October 2nd, 2009 at 8:36 am
[…] also took some Mexican Hot Chocolate Snickerdoodles to share had requests from two people for their own personal batches. From his description they […]
October 3rd, 2009 at 12:49 pm
Just finished making a gluten free batch. They didn’t all crackle as pretty as the ones in the picture, but they spread nicely and have a good chewy texture. I shared one with my mom and the cayenne was a little much for her, but I’m sure these could be addictive to me. Something about the spicy sweet combo that is just great.
October 4th, 2009 at 1:30 pm
Finally got around to baking these! And man am I happy I did. They are so amazing! The blog entry: http://newyorkingreen.blogspot.com/2009/10/veganmofo-day-four-mexican-hot.html
The cookie book is sooo on my x-mas list!
October 5th, 2009 at 4:00 pm
I’m eating a still-warm one right now. The cayenne kick after each bite is just to die for. Thanks for this!
October 5th, 2009 at 10:26 pm
[…] recently! Check out these beauties posted over on Wannabe A Vegan. And Isa & Terry’s Mexican Hot Chocolate Snickerdoodles over on New York in […]
October 6th, 2009 at 9:58 pm
OMG These are soooo good. I did not have chocolate extract, so I just doubled-up on vanilla as Isa suggested — while I was at it, I doubled the cinnamon and cayenne (being the spicy girl that I am!). This is such an easy, quick, amazing recipe.
October 7th, 2009 at 12:39 pm
Do you use unsweetened almond milk?
October 7th, 2009 at 11:08 pm
These are in my oven right now. My house smells so damn good! I’ll post some photos tomorrow.
October 8th, 2009 at 6:22 pm
Wow. I love snickerdoodles but I love chocolate more. This is perfect!! AND, in the video, that green huge bowl you use to mix in, I definitely have the exact same one, hahaha. Yummmm, can’t wait to try these.
October 8th, 2009 at 6:32 pm
photos are posted. this recipe fucking rocks.
October 8th, 2009 at 7:58 pm
I just made these! They turned out wonderfully. They remind me a lot of the chewy chocolate chocolate chip cookie recipe of yours (which has always been a favorite around our household). For those who don’t have parchment paper, I just baked these on an ungreased nonstick baking sheet and they slid right off with no residue. Thanks for posting this Isa, I can’t wait for the book!
October 9th, 2009 at 1:54 pm
[…] Hot Chocolate Snickerdoodles, recipe from the PPK blog. These are delicious! They are probably a little different from what they’re supposed to be, […]
October 10th, 2009 at 10:37 am
[…] Hot Chocolate Snickerdoodles, recipe from the PPK blog. These are delicious! They are probably a little different from what they’re supposed to be, […]
October 10th, 2009 at 9:06 pm
[…] Mofo: Day 10, Post 10 Ever since these popped up on the PPK blog, I’ve been wanting an occasion to make them so I wouldn’t be responsible for eating 2 […]
October 10th, 2009 at 11:04 pm
I just made these tonight — I’m out of cinnamon since I use so darn much of it, so I used Chinese five spice powder and a few shakes of extra ground ginger. Baked for 9 minutes — they crackled beautifully and have the best spicy chocolate smell! I also used just a pinch of cayenne (about 1/4 tsp.) because these are a gift for a friend and I’m not sure how spicy they like their cookies. Great recipe!
October 13th, 2009 at 9:32 pm
[…] pretty sure that this might be the recipe of VeganMoFo 2009. Isa’s Mexican Hot Chocolate Snickerdoodles captured my […]
October 14th, 2009 at 7:33 pm
[…] is the Link to the blog post, with a very helpful video […]
October 16th, 2009 at 8:06 am
[…] the post-punk kitchen (Isa’s blog): OK so I am getting back into the video world with a very appropriate, prim and […]
October 16th, 2009 at 11:02 am
[…] the post-punk kitchen (Isa’s blog): OK so I am getting back into the video world with a very appropriate, prim and […]
October 17th, 2009 at 7:47 pm
[…] By scatterbrainsisagirl I do believe I’m the last vegan on earth to get around to making Mexican Hot Chocolate Snickerdoodles. And I must say, now that I have made them…I feel like an idiot. Those of you familiar with […]
October 21st, 2009 at 12:04 am
I caved and finally made these, and they are great. GREAT!
Thanks, Isa!
October 28th, 2009 at 6:12 pm
[…] conclusion, a bit of sugary forshpeis: Plum Kuchen, Daifuku mochi, Mexican hot chocolate Snickerdoodles, Magical Coconut Cookie Bars, and, in honor of Halloween, homemade candy corn. No, […]
October 31st, 2009 at 6:56 pm
[…] are Mexican Hot Chocolate Snickerdoodles from Isa’s new book. You can find the recipe here. I used extra dark cocoa powder and they came out almost brownie-like and super spooky looking […]
November 9th, 2009 at 5:30 pm
These are by far, the best cookies I have ever eaten. I am not an “eat the entire batch” kind of girl. But these cookies? Good lord they are good. Can’t wait to work my way through the rest of the cookie book.
November 12th, 2009 at 10:54 pm
[…] But, realistically, what could be better than eating Mexican Hot Chocolate Snickerdoodles (from my beloved Isa Chandra) while watching a video for a song that inexplicably grabbed me three weeks ago, and which I still, […]
November 14th, 2009 at 11:48 am
you are adorable. thanks for keeping my stomach full and mouth happy!
November 19th, 2009 at 2:42 am
Tried these out tonight. Easy to whip up and oh so tasty. Well done indeed!
November 23rd, 2009 at 7:09 pm
Made these twice already.
If you repeat my first mistake and make them too big, they won’t stick to your fingers for easy sugar-to-sheet transfer, and they will spread too thin and into each other. Still delicious, though. Note to self: most people consider walnut size to be the nut only, not the drupe!
December 1st, 2009 at 3:26 pm
[…] convenience foods I grabbed at the store. I’m also itchin’ the bake, and I’m thinking these cookies are in my near future. Posted by amyhamiter Filed in Uncategorized Leave a Comment […]
December 5th, 2009 at 8:12 pm
I made these in Mexico out of the Mexican almond “drinking” chocolate powder and whatever it is we use instead of cayenne. Holy crap they are chewy and good!
December 6th, 2009 at 5:59 pm
Om nom nom! I just made these cookies and I am in love.
Thank you so so much!
December 11th, 2009 at 12:02 am
These cookies were the hit of my mom’s work get-together, which apparently was not hurting for deserts. (She requested them, which she never does.) She can’t stop telling me about the various people who liked them. ^.^
December 15th, 2009 at 5:15 am
OMG these biscuits were so yummy! Thanks for such an awesome recipe. I’m making some with chocolate chunks and chilli pieces for a friend as a Christmas gift
YUM YUM YUM
December 16th, 2009 at 1:10 pm
I made these as Christmas presents for all my friends, and they are SOOO GOOD! Not to mention extremely easy to make, with pretty basic ingredients. All my friends were asking for the recipe, and claiming they weren’t vegan ha!
December 20th, 2009 at 11:06 am
[…] Mexican Hot Chocolate Snickerdoodles. I used whole wheat pastry flour instead of all purpose because it was all I had, and I subbed palm sugar for white. I also cut the sugar down to 3/4 cup. If I made these again, I think I’d use white whole wheat flour and add a little more cinnamon. […]
December 22nd, 2009 at 2:28 pm
I made these, they taste great, but are REALLY crispy, what am I doing wrong? They were fine in soymilk, but I’d prefer a chewier rather than crispy hard cookie!
xo
December 25th, 2009 at 3:16 am
Wow - just made these, and they’re so good! And they were really easy to make, even for someone like me who’s kind of baking-challenged. I did find they cooked a bit faster than I was expecting, and waiting 10 minutes to take them out resulted in very crispy cookies. I think next time I’ll watch them more carefully, and maybe try taking them out at 8 minutes or something. Still, they’re super-delicious, so I’m not about to complain.
Now I’ve really got to get the book, and the cupcake book, and and and… Well, at least I finally got the Veganomicon (had to start with that one, because I’m a huge Lovecraft geek), so that’s a start.
Elsewhere on the vegan cookies front, I was really pleasantly surprised to find that in my local newspaper’s cookie advent calendar (one recipe per day from Dec 1 to Christmas), they had included a few vegan recipes, plus quite a few more that could easily be made vegan by substituting Earth Balance for butter. So, far from having to work at finding vegan cookie recipes to make for a Christmas potluck I’m going to tomorrow, the hard part was trying to decide between all the ones I’d found! But this one was definitely top priority.
December 27th, 2009 at 1:13 am
This recipe looks absolutely amazing! I am definitely going to try this out. Thanks!
December 30th, 2009 at 2:58 pm
[…] I’d known for a while I was going to make Mexican Chocolate Snickerdoodles for my dad’s Christmas gift. The ingredients are common enough that you might be able to bake […]
January 1st, 2010 at 8:34 pm
These were lovely, the cayenne worked perfectly with the sweetness and my mum said these were the best cookies she’s ever had!
I used corn oil instead of canola, as it’s not available in the UK. Fellow Brits: when recipes call for canola, use any vegetable oil which will fit the taste of the recipe, for example, olive oil has a distinctive taste which probably wouldn’t work in a sweet recipe, but would in a savoury recipe.
I also used golden syrup in place of the maple syrup (also not available in the UK), which worked perfectly.
January 10th, 2010 at 5:27 pm
This was the first of your recipes I tried, Isa, and I must say these were absolutely delicious and just simply spot on, even for someone who isn’t easily satisfied with other’s (and his own) culinary exploits - though certainly not due to overly refined tastebuds; just that horrible perfectionism. Well, these were bloomin’ perfect! Thanks!
January 12th, 2010 at 12:24 pm
[…] love Terry and Isa’s books, everything I’ve tried out of them has been good so far. These were my first adventure with cookies from Vegan Cookies Invade Your Cupboard. They are super easy […]
January 14th, 2010 at 1:21 am
These are SO good! Yum!!! I followed the recipe to a T, with the exception of adding a little extra cinnamon.
If the cookies don’t come out crackly on top, you probably just pressed them together too much when you rolled them into balls.
They will continue to harden quite a bit as they cool, so take them out of the oven while they’re still pretty soft–8-10 minutes instead of 10-12.
January 19th, 2010 at 11:44 am
[…] i can’t even remember what i had for dinner last night, it was a little bit of this, a little bit of that. but for dessert, oh mama: Post Punk Kitchen Blog: Show Us Your Mitts! ? Blog Archive ? Mexican Hot Chocolate Snickerdoodles […]
January 21st, 2010 at 12:22 am
Oh my dear god, these were awesome. And I’m generally not one for chocolate cookies, but when I saw Mexican hot chocolate, I knew I had to try them. And I was not disappointed.
January 24th, 2010 at 1:21 am
Edit: the cookies will be a different texture if you use baking powder instead of baking soda and will not get as crackly on top.
January 28th, 2010 at 2:12 pm
These were so good and so easy to make with my 2 year old! He did all of the mixing, rolling, and patting! A forgiving dough for toddler hands. Spicy enough for mama, but not too bad for little ones!
January 31st, 2010 at 5:27 pm
SUCCESS! Gone within 24 hrs.
Word to the novice baker (like myself): stir the flour into the wet mixture by hand. I know this seems obvious but it didn’t occur to me until after I freaked out about the dough being too dry and crumbly from stirring it with a wooden spoon. Franatically, I added another tablespoon or so of almond milk making the dough too moist/sticky.
Still the cookies came out with a crispy outside and chewy inside. However, only the edges of the cookies crackled, not the center. Is this because I substituted white whole wheat flour for all-purpose? Hmmm.
Next time I make these I’ll add an additional .5 teaspoon of ancho/chipotle chili powder. (For this batch, I used a blend of cayenne and ancho chili powder for additional flavor to complement the heat).
February 1st, 2010 at 5:42 pm
SO DELICIOUS! and easy! I followed the recipe exactly, except for not having chocolate extract (doubled vanilla as directed) and they are simply scrumptious and so easy to make. My 4-year old said they were too spicy but it didn’t keep him from gobbling his all up. Next time I’ll use 1/4tsp cayenne for his sake, but I love the kick. Can’t wait to try them on my family tonight!
February 5th, 2010 at 6:53 am
[…] Mexican hot chocolate snickerdoodles from the Post Punk Kitchen are a favorite of the Spokane […]
February 8th, 2010 at 10:36 am
Thank you so much. The cookies are great. My boss made them for our team, I can’t wait to try it on my family. I know my husband will love them.
February 11th, 2010 at 1:19 pm
These are fantastic! I’ve made them twice and will make them again. The first time I made them, they tasted aweseme but were too hard so the second time I took them out earlier. And I added extra cayenne!! So, they are the cookie that bites back. ha ha. Everyone loves them and they were very easy so they will be a mainstay in my repertoire!
February 24th, 2010 at 8:06 pm
[…] If so, they’re very simple to make. Combine everything. Roll in balls, flatten and press in sugar and cinnamon combo. You can adjust the amount of cayenne pepper you use depending on where your tolerance for heat is. (Recipe modified from Post Punk Kitchen.) […]
February 25th, 2010 at 12:05 am
[…] if it was organic and luscious and silky, which it isn’t, but this stuff is. Aaaaaaand a Mexican hot chocolate snickerdoodle, which I burnt, but will still probably eat because I love the taste of char (really) and with a […]
February 25th, 2010 at 11:38 pm
Superb and I just love that spicy after taste! I didn’t have any alternative milk around and so I substituted strong coffee instead, which I think helped to boost the chocolate flavor. Also, I think the baking time is more like 6-8 minutes, to keep them chewy once cool. In fact, I find they actually taste better too after fully cooling. Thanks!
February 28th, 2010 at 11:46 pm
Sooooo good.
Made these about half an hour ago and they were delicious.
March 3rd, 2010 at 7:38 am
[…] the Post Punk Kitchen blog, we couldn’t help noticing the recipe for Mexican Hot Chocolate Snickerdoodles. Oh my, these […]
March 17th, 2010 at 8:11 am
[…] Para quem preferir, o post dos cookies (em inglês) está aqui […]
March 24th, 2010 at 9:49 am
I’m a big fan–I have your Veganomics and Vegan Cupcakes books, and the recipes have all produced great results. But I made these cookies last night, and they were WAY too sticky to roll when made according to the recipe–the dough looked more like brownie batter. I added about 1/2 cup additional flour, which yielded a soft but pliable dough, and the results were excellente. If you need a test kitchen in the future, I’ll volunteer.
March 28th, 2010 at 6:47 pm
I just pulled these out of my oven about half an hour ago - they are soo delicious! I love that spicy surprise at the end
My cookies did not spread out like yours did. Not sure why - but they taste great so it doesn’t really matter.
Thanks!
April 2nd, 2010 at 12:05 pm
Just made these for my 35 birthday breakfast! I can’t wait to eat them with my cup of coffee! HAd one the other day from a friend sooo good! MAde them with Barley flour for my wheat free son. OH yum can’t wait! OH YEAh got your cupcake book for my birthday too!!
April 18th, 2010 at 8:17 pm
[…] Authors of this cookbook were kind enough to post this recipe on their website the Post Punk Kitchen . Honestly, one does not have to be vegan to enjoy these cookies. My meat-eating, carnivore, […]
April 22nd, 2010 at 5:45 pm
[…] Hot Chocolate Cookies recipe from The Post Punk Kitchen yields 18-24 […]
April 30th, 2010 at 9:11 pm
I couldn’t even consider becoming vegan without your recipes. I thought I would have to give up my beloved baking when I changed my diet (there are some scary vegan cooks out there) but with specifically your cookbooks, my favorite past time can continue. My omnivorous husband and daughter love your stuff too! thankyouthankyouthankyou
May 3rd, 2010 at 8:36 pm
[…] Mexican Hot Chocolate Snickerdoodles by Post Punk Kitchen […]
May 4th, 2010 at 1:25 am
Bliss! Made these this evening & they rock! I’m a Portuguese girl & I LOVE heat (with & w/o chocolate). I found them to have a bit too much bite (they weren’t too hot, I would just prefer more of a balance between the sweet & the heat. I really loved that it (the heat) stayed at the back of my throat, but I think they’d be a bit better if I turned it down a notch next time) but I WILL make them again! Used high quality, raw cacao, and the chocolate extract (actually, ALL of the ingredients were high quality…co-op’s rule!). Best tasting AND looking snickerdoodles ever! Thank you!
May 5th, 2010 at 2:34 pm
Lovely!! There is cookie life after butter! I can’t wait for my youg’uns to taste these. And they are absolutely beautiful. I used choco soymilk instead of almond and I am hooked.
May 9th, 2010 at 11:05 pm
[…] Hot Chocolate Snickerdoodle cookies and cookie dough (recipe available here); soymilk and almond […]
May 14th, 2010 at 4:38 pm
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May 14th, 2010 at 4:39 pm
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May 23rd, 2010 at 1:52 am
Food orgasm! These are awesome. Thanks Isa - Awesome recipe as usual.
June 3rd, 2010 at 2:43 pm
[…] are Mexican Hot Chocolate Snickerdoodles from Isa’s new book. You can find the recipe here. I used extra dark cocoa powder and they came out almost brownie-like and super spooky looking […]
June 9th, 2010 at 3:15 am
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June 13th, 2010 at 8:49 pm
Best cookies I have ever tasted! First chocolate, then a pure kick of fire. Thank you!
June 17th, 2010 at 8:17 pm
I just made these and they are SO DELICIOUS! You’re right that I had most of the ingredients in my kitchen already, but I made a few substitutions:
Chocolate liqueur = chocolate extract
Smushed up red pepper flakes = cayenne pepper
Gross fake maple syrup = awesome expensive maple syrup (and I used less sugar to compensate)
They’re like crunchy, chewy, delicious fudge cookies. You’re right that the chocolate isn’t covered up by anything! So good.
I used my baking stone instead of a cookie sheet with parchment paper and they turned out perfectly! Thanks for the recipe.
July 9th, 2010 at 1:30 pm
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July 12th, 2010 at 5:12 am
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July 13th, 2010 at 11:40 pm
[…] the “I made it myself” category, I have a review for Mexican Hot Chocolate Snickerdoodles courtesy of The Post Punk Kitchen blog. They were… YUM. Despite my problems with my oven, […]
July 26th, 2010 at 1:23 am
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July 28th, 2010 at 12:22 am
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July 29th, 2010 at 9:15 pm
I made these last night and they were an instant hit with my husband. I took them into work today (so I wouldn’t eat them all myself) and everyone loved the spicy surprise. Thanks for the great recipe. I’m looking forward to trying some of your others!
July 29th, 2010 at 11:23 pm
woah these are so good! even my roommate ate these and he hates most sweets and almost all vegan things. crazy good.
July 31st, 2010 at 8:03 pm
I just made these, and the flavor is awesome! I had to use carob powder because I was out of cocoa, but I will be making these again once I get cocoa powder. I also used chili powder in place of cayenne, because I am not one for lots of spice. I do have one question. When I made these, they didn’t get any bigger than when I originally pressed them to put them on the cookie sheet, and also, they didn’t ‘crackle’ on the top. Does anyone have any suggestions as to why that is? Anyway, they were still awesome, thanks for the recipe!
August 8th, 2010 at 11:18 pm
Got this cookbook for my birthday and I just made these cookies tonight. They are awesome!! Can’t wait to try something else!
August 11th, 2010 at 8:28 am
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August 14th, 2010 at 2:16 am
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August 30th, 2010 at 1:42 am
This is really Great commenting blog !! I was founding some gifts type which I could sent to my friends and my relatives. Mexican Hot Chocolate Snickerdoodles is very Good item for gifting purpose. I did taste it and really it’s too much good rather than others.