Mexican Hot Chocolate Cookies
These Mexican Hot Chocolate Cookies are rich, chewy, and full of warm flavor. With cocoa, cinnamon, a hint of cayenne, melty chocolate chunks, and gooey marshmallows, they’re a cozy twist on classic chocolate cookies.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chunks
- ¾ cup mini marshmallows
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper.
- In another bowl, cream the butter and sugars until light and fluffy. Beat in the egg and vanilla extract.
- Gradually add dry ingredients to the wet mixture and stir until fully combined. Fold in chocolate chunks.
- Scoop dough onto prepared baking sheet and bake for 8 minutes.
- Remove from oven and gently press a few marshmallows onto each cookie. Return to oven for 2–4 more minutes.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Add marshmallows halfway through baking to prevent over-melting.
- Use dark cocoa powder for deeper flavor.
- Adjust cayenne to taste depending on spice preference.
Find it online: https://dishmio.com/mexican-hot-chocolate-cookies/