This birthday treat was going to be a surprise for my little brother (who, I have to admit, is not so little anymore), but I decided to let the cat out of the bag early by way of this post. My parents are visiting him this weekend, so I’m entrusting them to deliver the goodies…Jesse, if you read this, I’m sorry I didn’t get to spend your birthday with you, but I hope these cookies make up for it, till I see you next. And, I know they’re reaching you nearly a week after your birthday, but they come in good hands! I hope you enjoy them.
I got this Mexican Hot Chocolate Snickerdoodle recipe from Isa and Terri at The Post Punk Kitchen. It’s a preview recipe from their upcoming cookie cookbook which I am eagerly looking forward to seeing/baking from/tasting when it comes out in November. I didn’t have any canola oil in the house (oops!) so I substituted softened Earth Balance margarine instead. I also used only half the amount of cayenne, because I was opening a new package of it and wasn’t sure how intensely spicy it would be – I think next time I can use the full amount, the spicy kick is great. These cookies are deliciously chocolaty, thanks to the chocolate extract, and have a great crunchy exterior and melt-in-your-mouth chewy middle. The added spiciness will hopefully help dissuade my parents from eating them all on the airplane ride before the cookies reach my brother.