Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies

20 servings
These spiced and spicy cookies, chocolaty and brimming with molten marshmallow, are a terrific treat to keep you warm in the colder months. The dough itself is imbued with cinnamon and a bit of ground cayenne, a combination commonly found in Mexican hot chocolate that also gives these cookies a flavor reminiscent of the holidays — and a slight kick when you least expect it. The marshmallowy interior provides a wonderful chew and maintains a pillowy soft texture, even after a few days in an airtight container. Make sure to freeze the marshmallows fully to give the cookies their hallmark ripple of white peeking through their sparkly chocolate exterior. (Otherwise, the marshmallows will dissolve into the cookies as they bake.)

Ingredients

  • cups/192 grams all-purpose flour
    1 ½
  • cup/51 grams cocoa powder

    preferably Dutch-processed

    ½
  • baking soda
    1 tsp
  • kosher salt
    1 tsp
  • ground cayenne
    ½ tsp
  • ground cinnamon
    3 tsp
  • cup/113 grams unsalted butter

    at room temperature

    ½
  • cups/305 grams light brown sugar
    1 ½
  • egg

    at room temperature

    1 large
  • vanilla extract
    2 tsp
  • Mini marshmallows
  • cup/50 grams granulated sugar
    ¼

Directions

  1. 1

    In a medium bowl, whisk flour, cocoa powder, baking soda, salt, cayenne and 2 teaspoons ground cinnamon.

  2. 2

    In the bowl of a stand mixer fitted with a paddle, or a large bowl with a hand mixer, beat butter and brown sugar on medium-high until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until creamy, 2 more minutes. Add flour mixture. Beat on low until no dry spots remain, about 1 minute.

  3. 3

    With a 2-tablespoon (1-ounce) cookie scoop or tablespoon measure, scoop dough into mounds on a baking sheet. Cover and refrigerate for at least 2 hours, or up to overnight. Freeze marshmallows, if you haven’t already.

  4. 4

    When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper. Add granulated sugar and remaining teaspoon cinnamon to a small bowl.

  5. 5

    Remove half of the dough from the refrigerator and let sit at room temperature for 5 minutes if the dough is very stiff. Take a mound of dough and flatten slightly in the palm of your hand. Pile 5 frozen mini marshmallows on top of the flattened dough, then bring the outer edges over the marshmallows to envelop them. Roll into a ball and then roll in the cinnamon sugar to coat. Place on the baking sheet, 3 inches apart.

  6. 6

    Bake for 10 to 12 minutes, rotating halfway through, until cookies puff slightly and bits of molten marshmallow peek through the surface. Cool on the sheet for about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough and marshmallows. Cookies will keep for about 3 days in an airtight container at room temperature.

Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies

20 servings

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About this Recipe

Craving a cozy treat with a delightful kick to warm those colder months? These Mexican Hot Chocolate Cookies deliver a perfect balance of rich chocolate, aromatic spices, and a surprise molten marshmallow center that will become your new favorite holiday tradition.

What makes these cookies truly special is the thoughtful combination of classic Mexican hot chocolate flavors. You'll find a generous blend of ground cinnamon and a whisper of ground cayenne pepper infused directly into the dough, creating an inviting warmth and a subtle, intriguing spice that awakens your palate. The secret to their irresistible texture and signature appearance lies in using fully frozen mini marshmallows, which melt into a wonderfully chewy, pillowy soft interior without dissolving completely.

Prepare for a truly engaging sensory experience. With each bite, you'll encounter a rich, chocolatey exterior, often sparkling with granulated sugar, giving way to a surprisingly soft and chewy middle. The initial sweetness is beautifully complemented by the warming spices of cinnamon and the gentle, unexpected kick of cayenne, a hallmark of authentic Mexican hot chocolate. These cookies maintain their soft texture beautifully, making them a consistently delightful indulgence.

While perfect as they are, you can easily tailor these spiced cookies to your preference. Adjust the amount of ground cayenne to control the subtle heat—less for a milder flavor, or a touch more if you love a bolder kick. For an even deeper chocolate flavor, ensure you use Dutch-processed cocoa powder as recommended. You can also experiment with different sizes of marshmallows, but remember to freeze them solid for the best molten effect.

These festive cookies are an ideal treat for the holiday season, from Christmas gatherings to Hanukkah celebrations and New Year's Day get-togethers. Their comforting warmth makes them a quintessential winter dessert, perfect for sharing with friends and family or enjoying with a mug of actual hot chocolate.

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