These Mexican Hot Chocolate Cookies are chocolate cookies made with cinnamon and a little cayenne pepper Each one is stuffed with a gooey marshmallow that's wrapped completely in the dough before baking.
I love sweet and spicy flavors, so wanted to try this version of a chocolate cookie. They're great for a Mexican themed night and make a great addition to your Christmas cookie collection.
Quick Summary
- Spiced chocolate cookies with a marshmallow hidden inside each one. Makes 12 large cookies.
- My cocoa and brown sugar picks, and why I use them.
- Step-by-step photos of wrapping the dough around the marshmallow.
- How spicy they are, with a kid-friendly option.
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Key Ingredients
- Dutch process cocoa powder: I use it for a deep chocolate flavor. Regular cocoa powder will work if that's what you have, but I highly recommend Dutch process.
- Dark brown sugar: Adds a deep caramel flavor.
- Cinnamon and cayenne pepper: together they give these cookies their warm and spicy hints.
- Large marshmallows, frozen: Freezing them first helps keep the marshmallow from leaking out.
How to Make Mexican Hot Chocolate Cookies
I add all the dry ingredients to a large bowl.
Then I whisk them until they are well mixed.
In a separate bowl, I cream the softened butter and dark brown sugar with my hand mixer.
Next, I beat in the egg and vanilla.
The dry ingredients go in last, mixed on low until combined.
I scoop the dough onto a parchment-lined baking sheet, cover it with plastic wrap so it doesn't dry out, and chill it in the fridge.
Once it's chilled, I flatten each scoop into a circle, set a marshmallow in the middle, and fold the dough up around it.
Then I roll it into ball between my hands until no marshmallow is showing.
Each ball gets rolled in cinnamon sugar.
I set them back on the lined baking sheet to bake.
When they come out of the oven, I let them cool on the pan for a few minutes.
Then I move them to a wire rack to cool completely.
Substitutions
- Instead of just ground cinnamon, use a combination of your favorite spices such as cinnamon, nutmeg, cloves, and/or allspice.
- To make these cookies vegan, use a plant-based butter and vegan marshmallows.
Variations
- For more heat, add an extra ½ teaspoon cayenne pepper to the cookie dough.
- Use fruit flavored marshmallows for a burst of fruity flavor.
- For a version without the heat, try my Air Fryer Hot Cocoa Cookies.
Storage
Store baked cookies in an airtight container up to 5 days.
Cookies can be stored in the freezer up to 3 months.
You May Be Wondering
They have just enough spice to leave a slight tingle on the tongue. If your kids don't like that tingle, leave out the cayenne pepper and use just 1 teaspoon of cinnamon.
Yes. Let the refrigerated dough come to room temperature for no longer than 5 minutes before you add the marshmallow and shape it. That makes it easier to wrap around the marshmallow.
Make sure there's a good seal of cookie dough all the way around the marshmallow. It's normal for the tops to crack and some of the marshmallow to show.
Try them with a glass of homemade horchata. Mexican coffee, a regular cup of coffee, or a glass of milk go well with them too.
More Cookie Recipes
Looking for other cookie recipes? Try these:
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Mexican Hot Chocolate Cookies
Equipment
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Ingredients
- 1½ cups all-purpose flour
- ½ cup dutch process cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 2 teaspoons ground cinnamon
- ½ cup butter , softened
- 1½ cups dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 12 large marshmallows , frozen
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Place marshmallows in a single layer on a parchment lined sheet in the freezer and freeze until frozen solid.
- Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, cayenne pepper, and ground cinnamon. Set aside.
- In a large bowl, using a hand mixer on medium speed, mix together the butter and sugar until creamy.
- Add the egg and vanilla to the butter mixture and mix for 2 minutes on medium speed, until fluffy.
- Add the flour mixture and mix on low speed until dry ingredients are incorporated.
- Using a large cookie scoop (about 2 tablespoons sized), scoop dough into mounds and place on baking sheet. Refrigerate for 2 hours.
- When ready to bake, preheat oven to 350 degrees F.
- Add ¼ cup of granulated sugar and ¼ teaspoon ground cinnamon to a small bowl.
- Remove cookie dough from fridge and flatten into a circle. Place 1 frozen marshmallow in the center of the cookie and wrap the dough around the marshmallow to enclose the marshmallow in the dough.
- Roll dough ball in the cinnamon sugar mixture to coat.
- Place cookies on baking sheet 3 inches apart. Bake for 12 minutes, turning the cookie sheet halfway through backing, until cookies have puffed and bits of marshmallow show through the cookie.
- Remove cookies from the oven and place sheet on a cooling rack; cool for 5 minutes.
- Transfer cookies from baking sheet to cooling rack and cool completely.
Shelby Law Ruttan says
I absolutely love that slight tingle in these cookies. The contrast of crispy edges, chewy centers (with that marshmallow!) is pure comfort.