We all love cookies (don’t we?) but it never hurts to spice up a classic dessert for a new twist on something you already love, like shortbread and Mexican hot chocolate. These Mexican hot chocolate shortbread cookies do just that, adding a little heat to an otherwise average dessert.
But don’t be fooled by “shortbread,” this delectable dessert is neither dry nor flakey. These cookies are just firm enough to hold themselves together while providing a nice, soft bite of cookie. And all with a cool drizzle of white chocolate.
Mexican Hot Chocolate Shortbread Sticks
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 32 cookies
Preheat oven to 350°F and line your baking sheet with parchment paper.
Combine vanilla and almond extract, butter, and brown sugar until you reach a smooth consistency. Slowly add in the cocoa powder, coffee, salt, cinnamon, and cayenne pepper. Mix together in a large bowl until consistent.
Combine the almond and all purpose flours. Slowly add in 1/2 of the flour mixture to the butter mixture, mix, add in another 1/2 mix, and then the last 1/2 of the mixture until smooth.
Shape the dough into small balls, roll in sugar, and place onto the baking sheet.
Bake cookies for 8-15 minutes. While cookies are baking, take a microwave-safe mixing bowl and combine the milk, chocolate chips, and milk. Microwave until mixed, checking on it every 20 seconds.
Let cookies cool for 5-10 minutes. Drizzle with white chocolate sauce and enjoy!