Mexican Hot Chocolate Cookies Recipe
Quick and easy Mexican Hot Chocolate Cookies come together in one bowl and no chill time required. Extra chocolate-y with dark cocoa and melty chocolate chips, these cookies are spiced with ground cinnamon and a hint of cayenne. Top it all off with melty marshmallows for a cookie version of a warm mug of hot cocoa.
Servings: 24 cookies
Ingredients
- ½ cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ⅓ cup dark cocoa powder
- 1 tsp Ground cinnamon
- ½ tsp cayenne
- ½ tsp salt
- 1 tsp baking powder
- 8 ounces semi sweet chocolate chopped, or use 1/2 cup chocolate chips
- ¾ cup mini marshmallows
Instructions
- Preheat oven to 350 F°. Line a large baking pan with a silicone baking mat or parchment paper and set aside.
- In a medium size mixing bowl, cream the butter and sugar using a hand or stand mixer.
- Add the egg and vanilla extract, continue mixing until just combined.
- Add the dry ingredients into the bowl with the wet, using the mixer, mix until combined and dough comes mostly together.
- Add the chocolate and using a wooden spoon mix this into the dough.
- Scoop the dough using a cookie scoop, or into approximately 2 tablespoon amounts. Gently roll dough into a ball and place on the cookie sheet, giving 3 inches of space in between (should be able to easily fit 8-9 cookies on a sheet.)
- Bake the cookies for 8 minutes, then carefully remove from the oven, place 2-3 mini marshmallows on top of each cookie, gently pressing down so they stick to the top of the cookie.
- Place the cookie sheet back in the oven and continue baking an additional 2 minutes.
- Remove and let the cookies cool on the baking sheet for 5 minutes then remove to a wire rack to continue cooling.
- Continue until all cookie dough has been baked. Recipe makes 24 cookies.
Video
Notes
- Flour: this recipe was tested using all purpose flour.
- Light Brown Sugar: this helps keep the cookies moist and tender.
- Dark Cocoa Powder: Hershey’s Dark Cocoa is a popular option, but you can use any DARK cocoa powder. This is considered a Dutch Processed Cocoa powder.
- Cayenne: only a small amount is used, these cookies are not spicy. Feel free to adjust the amount called for as needed.
- Baking Powder: this is used as the leavener in this recipe due to using Dutch Processed cocoa.
Nutrition
Serving: 1cookie | Calories: 151kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 74mg | Potassium: 77mg | Fiber: 1g | Sugar: 13g | Vitamin A: 150IU | Vitamin C: 0.03mg | Calcium: 27mg | Iron: 1mg