Happy Friday! With the weather getting colder, I’ve been enjoying a lot of hot cocoa and I used that as inspiration for this week’s recipe! Inspired by Mexican Hot Chocolate, Mickey’s Spiced Cocoa Crinkles are a rich chocolate cookie with a hit of cinnamon and cayenne. These slightly spicy cookies are perfect with a glass of milk!
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For these cookies, I made a small batch (about 6-8 cookies) since they’re pretty filling. If you’d like to make more than that, go ahead and double the recipe! If you’re looking for a chocolate crinkle cookie without the spice, be sure to check out my Chocolate Mickey Crinkle Cookies.
To start, melt the chocolate using a double boiler or the microwave. I’ve done it both ways for this recipe and both have worked. This time I used the microwave and simply placed the chocolate in a microwave safe bowl and microwaved it, stirring every 30 seconds, until it was smooth. Set the chocolate aside and let it cool while you assemble the other ingredients.
In a small bowl, combine the flour, cocoa powder, baking powder, ground cinnamon, cayenne, and salt. Then, beat the butter and the brown sugar in a medium bowl until light and fluffy. Add the egg, vanilla, and melted chocolate and beat until combined. On low speed, beat in half of the flour mixture followed by the milk. Add the second half of the flour mixture and beat until combined. Wrap the dough in plastic wrap and place in the refrigerator to chill until firm, about 2 hours.
Once the dough has chilled, preheat the oven to 350 F and line two baking sheets with parchment paper. I rolled these in a cinnamon sugar mixture to add a little bit more flavor, but you could also just use granulated sugar. Place the granulated sugar and ground cinnamon into a small bowl.
Make six 1-inch dough balls and 12 1/2-inch dough balls. These will make the Mickey face and ears. Starting with the larger balls, roll each ball in the cinnamon sugar mixture. Place the rolled balls on the baking sheets, two inches apart from each other.
Then, roll the smaller balls in the two sugars and place two balls at the top of each larger ball to make Mickey ears. Gently press them together and bake until the tops are cracked, about 14 minutes. Place the entire baking sheet on a wire rack and let cool completely.
Enjoy Mickey’s Spiced Cocoa Crinkles with a glass of milk!
Mickey’s Spiced Cocoa Crinkles
Inspired by Mexican Hot Chocolate, Mickey's Spiced Cocoa Crinkles are a rich chocolate cookie with a hit of cinnamon and cayenne. These slightly spicy cookies are perfect with a glass of milk!
Ingredients
Spiced Chocolate Crinkle Cookies
- 4 ounces bittersweet chocolate, chopped
- 10 tablespoons all-purpose flour
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon cayenne
- ¼ cup unsalted butter, room temperature
- ¾ cup light brown sugar, packed
- 1 large egg
- ½ teaspoon vanilla extract
- 2 ½ tablespoons milk
- ¼ cup granulated sugar, for rolling
- 1 teaspoon ground cinnamon, for rolling
Instructions
Spiced Chocolate Crinkle Cookies
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Melt the chocolate using a double boiler or in the microwave, stirring every 30 seconds. Set aside to cool.
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In a small bowl, combine the flour, cocoa powder, baking powder, ground cinnamon, cayenne, and salt. Set aside.
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In a medium bowl, beat the butter and brown sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla, and melted chocolate and beat until combined. On low speed, beat in half of the flour mixture, then the milk, and then the second half of the flour mixture. Beat until combined.
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Wrap the dough in a piece of plastic wrap and chill in the refrigerator until firm, about 2 hours.
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Preheat the oven to 350 F. Line two baking sheets with parchment paper. Place the granulated sugar and the ground cinnamon in a small bowl.
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Make 6 1-inch dough balls and 12 ½-inch dough balls. Roll each dough ball in granulated sugar. Place the 4 large dough balls on the one baking sheet, 2 inches apart from each other. Place two small dough balls at the top of each large dough ball to make Mickey ears.
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Bake for 14 minutes or until the top surface is cracked. Place the entire baking sheet on a wire rack and let cool.