These Mexican Hot Chocolate Cookies Recipe are full of spicy chocolatey flavor and easy to make. Like any good hot chocolate, the cookies are topped with mini marshmallows which brown to gooey stretchy perfection. A perfect Christmas Cookie, they are fun to put on cookie plates for neighbors or coworkers!
Hot Cocoa Cookies are mostly enjoyed in the wintertime, but my son begs me to make them year-round!
This recipe was inspired by Jeni's Mexican hot chocolate ice cream and my love for cookies. Pair these with our Chai Cookies, Gingerbread Loaf, 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
Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- Butter - I use unsalted for this recipe. You can use salted, just use a pinch less salt.
- Sugar - As we tested this recipe we discovered that we needed the cookies to spread more and didn't like the subtle richness brown sugar added, so these cookies only have granulated sugar.
- Eggs - Large eggs were used while making this.
- Vanilla - I always use and recommend pure vanilla extract. However, as vanilla isn't a highlighted flavor in these cookies, imitation would be fine.
- Flour - We use regular all- purpose flour in these cookies.
- Cocoa powder - Make sure your cocoa powder is unsweetened!
- Baking soda- We tested this recipe to use the perfect amount of baking soda for texture and rise.
- Cinnamon, Cayenne Pepper and Salt - We tested this recipe repeatedly to get the perfect amount of spices. These do have that chocolate cayenne flavor. If you don't like chocolate and cayenne together, just leave it out.
- Chocolate chips - I use semi-sweet.
- Marshmallows - Use mini marshmallows on top for the best results
See recipe card for quantities.
How to Make Mexican Hot Chocolate Cookies
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 2 minutes. Add the eggs and vanilla and beat on high speed for 1 more 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!
Hint: After a LOT of testing, we found that three mini mallows worked much better than large marshmallows, as far as looks and aesthetics are concerned.
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different with your hot cocoa cookies.
- Without Chocolate Chips- Sometimes I prefer these without chocolate chips! Simply leave out the chocolate chips if you don't want them.
- Marshmallow Bits - to make these even more fun, add in 1 cup of Marshmallow Bits for even more of that hot cocoa feel.
- Hershey's kisses hot cocoa cookies - instead of marshmallows on top, top with a hershey's kiss or even a hershey's hot cocoa kiss! We recommend pairing this with the marshmallow bits variation.
- Mild - take out the cayenne pepper for non-spicy Mexican Hot Chocolate Cookies
- Extra Spicy - we like these extra spicy and sometimes double or even triple the cayenne pepper.
- Peppermint - these are really fun as Peppermint Hot Chocolate Cookies Recipe. Add 1 teaspoon of peppermint extract (not oil or flavor, or you'll get different results) at the same time as the vanilla, then omit the cinnamon and cayenne pepper. Add 3 chopped up candy canes to make them extra special!
- Peppermint (alternative) - leave out the cinnamon and cayenne and substitute the chocolate chips for Nestle Peppermint Chips.
Storing and Freezing Mexican Hot Chocolate Cookies
The cookie dough can be made up to 2 days in advance, store in the refrigerator. If freezing the dough, form into dough balls before freezing. Place frozen dough balls on cookie sheet and allow to thaw for 20 minutes before baking. May need to bake longer.
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. These cookies are delicious frozen! Place in the freezer while still slightly warm. When thawing they will be soft and chewy.
Top Tips
While placing the mini marshmallows, make sure to have them all super close together in the indentation, or even on top of each other. This keeps them looking nice and from spreading wherever they want.
If you don't like the flavors of cayenne and chocolate together, simply leave the cayenne out- they are still delicious!
Recipe
Mexican Hot Chocolate Cookies
Ingredients
- 5 Tablespoons unsalted butter softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup flour
- ¾ cup cocoa powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ¼-1/2 teaspoon cayenne pepper ¼ just gives the slightest hint of a kick of spice, whereas ½ teaspoon is more noticeable.
- 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 2 minutes until light and fluffy. 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 on low 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 says
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!
Nicole says
My family loves this Mexican Hot chocolate Cookies recipe. It is so easy to make and just the best! Those mini marshmallows on top or just perfection. We like the extra spicy version and also the peppermint version.
Sammi says
I love these Mexican Hot Chocolate cookies! There's just the right amount of spice. Will definitely make again
Crystina Condon says
i have cinnamon baking chips. would that work also instead of chocolate chips or can I use both?
Nicole says
Hi Crystina! Thanks for visiting our blog 🙂 You can absolutely use cinnamon baking chips instead of chocolate chips, or in addition to. That sounds yummy, let us know how it turns out!
Kirsten B says
I froze the mini marshmallow before using. They kept their shape, and turned a nice golden hue. I think next time I will try smaller scoops if I am making for a cookie exchange.
Andrea says
Great idea freezing the marshmallows!