These spiced chocolate pecan cookies are a delightful twist on the classic Mexican hot chocolate flavors, perfect for any occasion.
Preheat your oven to 325°F (165°C).
Ensure your oven is fully preheated before baking for even cooking.
In a mixing bowl, beat the butter with an electric mixer until creamy.
Using room temperature butter helps achieve a smoother texture.
Add the powdered sugar, cocoa powder, and vanilla extract to the butter and mix until well combined.
Scrape down the sides of the bowl to ensure everything is evenly mixed.
Gradually add the flour and cinnamon, mixing until the dough starts to come together. Stir in the chopped pecans.
Do not overmix the dough to maintain a tender texture.
Shape the dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet.
Using a cookie scoop can help achieve uniformly sized cookies.
Bake the cookies in the preheated oven for 18-20 minutes or until lightly browned. Let them cool completely on a cooling rack.
Allow the cookies to cool fully before coating to prevent the coating from melting.
In a small bowl, combine the powdered sugar, cocoa powder, and cinnamon for the coating.
Mix thoroughly to ensure an even coating for the cookies.
Roll the cooled cookies in the coating mixture until fully covered.
Gently press the coating onto the cookies for better adherence.
Serve the cookies or store them in an airtight container for later enjoyment.
Layer the cookies with wax paper to prevent sticking during storage.
