These Mexican Hot Chocolate Cookies are so full of flavor. A Mexican Chocolate with a nice kick of spice. The texture is true bliss: soft and chewy like an absolutely perfect chocolate crinkle. Like any good hot chocolate, the cookies are topped with marshmallows which brown to gooey stretchy perfection. These are ideal for the holiday season and through wintertime.
This recipe was inspired by Jeni's Mexican hot chocolate ice cream and my love for cookies. Pair these with our Chai Cookies, White Chocolate Candy Cane Cookies and Molasses Crinkle Cookies for entertaining or neighbor gifts. You'll have a well-rounded variety with a lot of fun flavors.
Ingredients
- butter
- sugar
- eggs
- vanilla
- flour
- cocoa powder
- baking soda
- cinnamon
- cayenne pepper
- salt
- chocolate chips
- marshmallows
See recipe card for quantities.
Instructions
Preheat the oven to 350*F. In the bowl of a stand mixer or with a large bowl and hand mixer: Start by creaming the softened butter and sugar together on medium speed for about 1 minute. Add the eggs and vanilla and beat on high speed for 1 minute. Then add the flour, cocoa powder, baking soda, cinnamon, cayenne pepper and salt and mix just until combined. Measure in the chocolate chips and stir using a spatula, just until combined.
Spoon dough onto a parchment lined baking sheet. The dough mounds should be about 1.5 tablespoons in size and 1.5" apart. Place in the refrigerator for about 8-10 minutes. After refrigerating use your finger to make an indent in the center of each dough mound. Dampen your finger slightly to prevent it from sticking. Finally place 3 mini mallows or ⅓ of a large marshmallow in the indentation. Bake for 8-10 minutes, until the top is matte and the edges are set. Be careful not to overbake!
Variations
- Mild - take out the cayenne pepper for a non-spicy Mexican Hot Chocolate Cookie
- Extra Spicy - we like these extra spicy and sometimes double the cayenne pepper.
Equipment
Stand mixer or large bowl and hand mixer needed to make this recipe
Storage
The cookie dough can be made up to a day in advance, store in the refrigerator. Freezing the dough is not recommended.
These store well in an airtight container for up to 3 days. You're in luck if you have leftovers, because these taste great the next day!
Store in an airtight container in the freezer for up to 2 months. Place in the freezer while still slightly warm. When thawing they will be soft and chewy.
Spicy Mexican Hot Chocolate Cookies
Ingredients
- 5 Tablespoons unsalted butter softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ¾ cup flour
- ¾ cup cocoa powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon cayenne pepper
- ¼ teaspoon salt
- ½ cup semi sweet chocolate chips
- mini marshmallows
Instructions
- Preheat the oven to 350*F.
- Cream the softened butter and sugar together on medium speed for about 1 minute. Add the eggs and vanilla and beat on high speed for 1 minute. Add the flour, cocoa powder, baking soda, cinnamon, cayenne pepper and salt and mix just until combined. Measure in the chocolate chips and stir using a spatula, just until combined.
- Spoon dough onto a parchment lined baking sheet, about 1.5 tablespoons in size. Place in the refrigerator for about 8-10 minutes.
- After refrigerating use your finger to and make an indent in the center of each dough mound. Dampen finger slightly to prevent from sticking. Place 3 mini marshmallows or ⅓ of a large marshmallow in the indentation. Bake for 8-10 minutes, until the top is matte and the edges are set. Be careful not to overbake!
- Enjoy!
JCW
These were so soft and chewy and slightly gooey. The texture reminded me of brownie cookies. The pop of cayenne pepper was so good! The perfect amount!