Chocolate Snickerdoodles spice things up


Sometimes putting a spin on a tried-and-true favorite yields tasty results! Home cook Teresa Jacobson’s Mexican Chocolate Snickerdoodles are the perfect, scrumptious example! Chewy and chocolatey on their own, just a pinch of cayenne pepper and cinnamon add a zippy kick that just cannot be beat. You won’t believe how good these are – a perfect addition to your Cinco de Mayo spread!

See step-by-step photos of Teresa’s Snickerdoodle recipe and thousands more from other home cooks at:

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Mexican Chocolate


1 1/2 c sugar plus 2 tbsp, divided

1 c butter or margarine, softened

2 lg eggs

1 tsp vanilla

2 1/2 c all purpose flour

1/4 c unsweetened cocoa

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp cinnamon plus 2 tsp, divided

1/4 tsp cayenne pepper

1/4 tsp salt


Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.

In a large bowl, cream 1 1/2 cups sugar and butter together. Stir in eggs and vanilla.

In a separate bowl, combine flour, cocoa, cream of tartar, baking soda, 1/2 tsp cinnamon, cayenne and salt. Blend well.

Slowly stir flour mixture into bowl with butter mixture. Combine well.

In a small bowl mix together remaining sugar and cinnamon.

Form dough into 1-inch balls, roll in sugar/cinnamon mixture to coat. Place on prepared cookie sheet.

Bake for 8-10 min. Cool on cookie sheet for 1 minute before removing to cooling rack.

“Chocolate, cinnamon and a little kick from cayenne…these cookies were inspired by that flavor!” — Teresa Jacobson, Jacksonville, Fla. (pop. 821,784)

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