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Mexican Hot Chocolate Cookies Recipe

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4.2 from 6 reviews

These Mexican Hot Chocolate Cookies combine rich cocoa, warming spices, and a hint of chili and cayenne for a unique twist on classic chocolate cookies. Topped with melty marshmallows and chocolate chunks, they offer a perfect blend of spicy and sweet flavors with a crackly, soft texture.

  • Total Time: 54 minutes
  • Yield: 16 cookies

Ingredients

Dry Ingredients

  • ¾ cup all-purpose flour or gluten-free baking flour blend
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon chili powder
  • 1 pinch cayenne pepper

Wet Ingredients & Mix-Ins

  • ⅓ cup semisweet chocolate chips
  • ¼ cup (½ stick) unsalted butter
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¼ cup mini marshmallows, cut into halves
  • ⅓ cup semisweet chocolate chunks, for topping

Instructions

  1. Prepare baking sheets: Line two large rimmed baking sheets with parchment paper and set aside for baking later.
  2. Melt chocolate and butter: In a small saucepan over low heat, combine the semisweet chocolate chips and unsalted butter. Stir occasionally until fully melted and smooth. Remove from heat and transfer the mixture into a mixing bowl.
  3. Add sugar, egg, and vanilla: To the melted chocolate mixture, add the granulated sugar, large egg, and pure vanilla extract. Stir well to combine into a smooth mixture.
  4. Incorporate dry ingredients: Add the all-purpose flour (or gluten-free blend), cocoa powder, baking powder, baking soda, salt, cinnamon, chili powder, and cayenne pepper to the chocolate mixture. Stir continuously until a soft, thick, and dense dough forms.
  5. Chill dough: Place the bowl with dough into the refrigerator for 30 minutes to firm up and make shaping easier.
  6. Preheat oven: While the dough chills, preheat the oven to 350°F (175°C) to prepare for baking.
  7. Shape cookies: Roll the chilled dough into 16 equally sized balls, approximately 1½ tablespoons each. Place them on the prepared baking sheets.
  8. Flatten and add toppings: With slightly damp fingers, press each dough ball gently into disks about ½-inch thick. Shape into round cookie forms. Press 3-4 halved mini marshmallows and 2-3 semisweet chocolate chunks onto the top of each cookie to decorate.
  9. Bake cookies: Bake the cookies in the preheated oven for 7-9 minutes, or until the cookies are set and the tops have a crackly appearance indicating they are done.
  10. Cool cookies: Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes on the sheet. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Use gluten-free baking flour blend as a substitute for all-purpose flour to make these cookies gluten-free.
  • Be careful not to overbake; cookies should be set but still soft to keep them chewy.
  • Adjust cayenne pepper amount to control the heat level according to your preference.
  • Mini marshmallows and chocolate chunks on top add a gooey texture and appearance but can be omitted if preferred.
  • These cookies store well in an airtight container at room temperature for up to 5 days.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://recipesvibe.com/mexican-hot-chocolate-cookies-recipe/