Mexican Hot Chocolate Cookies Recipe

Overhead of mexican hot chocolate cookies topped with toasted marshmallows.

5 from 1 vote

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.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American, Mexican

Servings: cookies

Author: Serene

Equipment

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