This recipe for Mexican Hot Chocolate Cookies is a combination of sweet chocolate with warming touch of cayenne pepper and cinnamon that will tingle your tongue! The gooey marshmallow filling adds another texture and flavor, taking this cookie to delicious heights!
Cinnamon and chocolate go well together, but add a touch of cayenne and you get a flavor you can't imagine. Tingly on the tongue and so delicious, these Mexican Hot Chocolate Cookies are a treat you want to add to your next Mexican themed night and also make a great addition to your Christmas cookie collection!
This was inspired by my Mexican Brownie's recipe over on Honeybunch Hunts website, and pairs well with this homemade horchata recipe.
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Why You'll Love Mexican Hot Chocolate Cookies
Spicy kick: the subtle flavor of cayenne pepper gives an unexpected kick to this sweet treat making it a unique dessert making you want to come back for more.
Sweet cinnamon warmth: the sweet warmth of cinnamon powder makes this cookie the perfect pairing to a cup of hot cocoa or coffee on a chilly day.
Decadent chocolate: the dark dutch cocoa powder gives this chocolate cookie a deep dark flavor that will make every chocolate lover happy.
Ingredients
Mexican Hot Chocolate Cookies easy to make and are made with basic ingredients you likely already have in your pantry. See the image and list below for everything you need to make this recipe.
- All-purpose flour
- Dutch process cocoa powder
- Baking powder
- Salt
- Cayenne pepper
- Ground cinnamon
- Butter
- Dark brown sugar
- Large egg
- Vanilla extract
- Marshmallows , frozen
- Granulated sugar
- Ground cinnamon
Hint: If you don't have dutch process cocoa, regular cocoa powder will work. However, I highly recommend using dutch process for the deep dark cocoa flavor.
See recipe card for quantities.
Instructions
Below is a step by step visual of how to make Mexican Hot Chocolate Cookies:
1: Combine all spices into a large bowl and combine thoroughly with mixture
2: Form into ball shape with your hands
3: In a medium bowl, using an electric hand mixer, mix together butter and sugar until creamy.
4: Add egg and vanilla and mix until well combined.
5: Add dry ingredients to wet ingredients and mix until combined.
6: Scoop cookie dough onto parchment lined baking sheet, then refrigerate up to 2 hours
7: Remove cookie dough from refrigerator and flatten into a circle. Wrap dough around frozen marshmallow
8: Form into ball shape with your hands, completely enclosing the marshmallow.
9: Roll cookie dough ball in cinnamon sugar mixture.
10: Place dough balls on parchment lined baking sheet and bake for 12 minutes.
11: Remove cookies from oven and cool for 5 minutes.
12: Transfer cookies to a wire baking rack and cool completely.
Hint: When refrigerating the cookie dough, cover it with plastic wrap to prevent the dough from drying out.
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Spice swap - instead of ground cinnamon, use a combination of your favorite spices such as cinnamon, nutmeg, cloves, and/or allspice.
- Vegan cookies - to make these cookies vegan, use a plant-based butter and vegan marshmallows (affiliate link)
- Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian
Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe.
- Extra Spicy - add an extra ½ teaspoon cayenne pepper to the cookie dough.
- Fruity Cocoa Cookies - use fruit flavored marshmallows for a burst of fruity flavor.
- Kid friendly - reduce or omit the cayenne pepper and use just 1 teaspoon of cinnamon.
See this Air Fryer Hot Cocoa Cookie for another version of this sweet treat recipe (without the heat and made in the air fryer) on my website!
Equipment
- Large baking sheet
- Parchment Paper
- Medium bowl
- Large bowl
- Large cookie scoop
- Electric mixer
- Rubber scraper
Storage
Store baked cookies in an airtight container up to 5 days.
Cookies can be stored in the freezer up to 3 months.
Top tip
- Allow the refrigerated cookie dough to come to room temperature for no longer than 5 minutes for easier shaping around the marshmallow.
More Cookie Recipes
Looking for other cookie recipes? Try these:
Related Recipes
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 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
- ½ 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 soda, 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.
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