Mexican hot chocolate cookies with dulce de leche filling

Mexican Hot Chocolate Cookies with Dulce de Leche Filling

Indulge your taste buds with a delightful fusion of flavors and textures in these Mexican hot chocolate cookies with a luscious dulce de leche filling. This recipe offers a perfect blend of rich chocolate, a hint of spice, and creamy caramel, making it a treat your members will absolutely love.


For the Cookies:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cayenne pepper (adjust to taste)
  • ½ teaspoon salt

For the Dulce de Leche Filling:

  • 1 can (14 oz) sweetened condensed milk (or pre-made dulce de leche)


  1. Prepare the Dulce de Leche:
    • If using sweetened condensed milk, remove the label and place the unopened can in a large pot of water. Ensure the water covers the can by at least 1 inch. Boil for 2-3 hours, adding water as needed to keep the can submerged. Allow the can to cool completely before opening.
  2. Make the Cookie Dough:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
    • In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
    • Beat in the eggs one at a time, followed by the vanilla extract.
    • In a separate bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, cayenne pepper, and salt.
    • Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  3. Form the Cookies:
    • Scoop about 1 tablespoon of dough and flatten it slightly in your hand. Place a small dollop of dulce de leche (about 1 teaspoon) in the center. Top with another tablespoon of dough, encasing the dulce de leche, and seal the edges. Roll into a ball.
    • Place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  4. Bake and Cool:
    • Bake for 10-12 minutes, or until the cookies are set around the edges but still soft in the center.
    • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serving Suggestions: Enjoy these cookies with a cold glass of milk or a warm cup of Mexican hot chocolate for an extra touch of indulgence. These cookies are perfect for special occasions, holiday gatherings, or just a treat to satisfy your sweet tooth.


  • For a less spicy version, you can omit the cayenne pepper or adjust the amount to suit your taste.
  • Store the cookies in an airtight container at room temperature for up to a week.

Treat your members to these decadent Mexican hot chocolate cookies with dulce de leche filling and watch them disappear in no time!


Easy Way Method 2


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