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    Home » Recipes » Cookies

    Spicy Mexican Hot Chocolate Cookies

    Published: Dec 10, 2021 · Modified: Feb 3, 2022 by Nicole · This post may contain affiliate links · 1 Comment

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    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.

    mexican hot chocolate cookies on a plate

    This recipe was inspired by Jeni's Mexican hot chocolate ice cream and my love for cookies. Pair these with our 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.

    mexican hot chocolate cookie dough

    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!

    forming mexican hot chocolate cookies

    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.

    mexican hot chocolate cookies pin
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    mexican hot chocolate cookies on a plate

    Spicy Mexican Hot Chocolate Cookies


    ★★★★★

    5 from 1 reviews

    • Author: Nicole
    • Total Time: 20 minutes
    • Yield: 20 1x
    Print Recipe
    Pin Recipe

    Description

    The cookies are soft and chewy Mexican chocolate cookies with a great kick of spice then topped with a gooey stretchy marshmallow for the perfect winter cookie.


    Ingredients

    Scale
    • 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

    1. Preheat the oven to 350*F.
    2. 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.
    3. Spoon dough onto a parchment lined baking sheet, about 1.5 tablespoons in size. Place in the refrigerator for about 8-10 minutes.
    4. 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! 
    5. Enjoy!

    Notes

    These cookies taste great when cooled. Store at room temperature in an airtight container up to 3 days. 

    Freeze in an airtight container for up to 2 months. I like to put them in the freezer while they are still slightly warm- doing this makes them soft and chewy when they thaw.

    • Prep Time: 10
    • Cook Time: 10
    • Category: cookies
    • Method: baking
    • Cuisine: American

    Keywords: Mexican hot chocolate cookies, winter cookies, spicy cookies, spicy chocolate cookies, mexican chocolate crinkle cookies, spicy mexican chocolate cookies, mexican chocolate cookies, spicy chocolate,

    Did you make this recipe?

    Share a photo and tag us @simplyscrumptiouseats_


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    Eggnog French Toast »

    Reader Interactions

    Comments

    1. JCW

      January 13, 2022 at 8:07 pm

      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!

      ★★★★★

      Reply

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    nicole and andrea

    Hi, we are Nicole and Andrea! As busy moms our favorite meals are easy, healthy and delicious. While we love eating nutritious meals, we also strongly believe in moderating them with yummy desserts! We love hiking, going to the beach and doing Spartans.

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