Mexican Chocolate Earthquake Cookies

Average Rating 4.5 from 2 ratings

Known as Earthquake Cookies because they look like cracked earth, these will rock your world!

Mexican Chocolate Earthquake Cookies

Mexican Chocolate Earthquake Cookies


  • 8 oz. bittersweet chocolate
  • 4 oz. Mexican chocolate
  • 4 TBSP butter
  • 1/4 cup black coffee
  • 2 tsp cinnamon
  • 1 tsp cayenne
  • 1 tsp chili powder
  • 1 cup plus 2 TBSP almond meal
  • 2/3 cup Pamela's Artisan Flour Blend
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs-large
  • 1/2 cup sugar
  • 1/2 cup granulated sugar
  • 2/3 cup powdered sugar


Melt the chocolates and butter together over low heat, preferably in a double boiler. Add coffee and spices, mix well, then cool. In a small bowl combine almond meal, flour, salt and baking powder, mix well. In bowl of stand mixer beat eggs and 1/2 cup sugar 5 to 6 minutes, until thick and foamy. Add chocolate mixture and mix well. Add flour mixture and mix until well combined. Cover with plastic and chill at least three hours or until ready to bake.

Preheat oven to 350°. Scoop dough into large tablespoon size balls, roll in granulated sugar, then roll in the powdered sugar. Bake on parchment lined cookie sheets, spacing at least 1 1/2 inches apart, for 14 to 16 minutes. Your cookies should be dome shaped with visible crack lines through the powdered sugar.

Chef's Note: These cookies are really delicious warm out of the oven. Warning: I could not stop eating these spicy, chocolate morsels.

Recipe adapted from

© Pamela's Products, Inc.

2 Reviews or Comments for Mexican Chocolate Earthquake Cookies

  1. Lee December 14, 2014 at 5:10 pm #

    These worked beautifully, and tasted delicious. A new regular in our cookie rotation.

    Recipe Rating: 3.5
  2. Patti October 17, 2016 at 5:23 pm #

    We love these cookies! Nice spice, something different, a big hit with my family…they don’t last long around here. Guests always ask to take some home!

    Recipe Rating: 5

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