Mexican Hot Chocolate Cookies
The cookies are soft and chewy Mexican hot chocolate cookies topped with a gooey stretchy marshmallow for the perfect winter cookie.
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!
Notes
Many people don't like spicy chocolate. If you don't like cayenne and chocolate together, simply leave the cayenne pepper out.
These cookies taste great when cooled, in face almost better than when they are warm. 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.
After a lot of testing to see what worked best, we found that 3 mini marshmallows worked much much better than 1 large or part of a large marshmallow as far as looks are concerned.
Don't over bake these cookies. Remove them from the oven when the edges are set and the tops are matte, then allow them to cool and continue baking for at least 5 minutes on the cookies sheet before transferring to a cooling rack.
Nutrition
Serving: 1cookieCalories: 143kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 24mgSodium: 92mgPotassium: 98mgFiber: 2gSugar: 12gVitamin A: 146IUVitamin C: 0.1mgCalcium: 14mgIron: 1mg
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