These Mexican Hot Chocolate Cookies are super chocolaty, made with cinnamon and chili powder for a slightly spicy Mexican twist. Topped with mini marshmallows, this easy recipe makes for a tasty treat that’s perfect anytime!
I wait all year for December, and when it comes around I just want to give it a big “hello”!
It seems appropriate to ring in the month with a batch of hot chocolate cookies, right? These beauties are super chocolaty, made with cinnamon and chili powder for a little Mexican twist and topped with mini marshmallows. I also added a little sea salt on top to help balance out the sweetness, just a tad.
If you’re a chocolate lover, you’re going to LOVE these.
I like enjoying these with a hot cup of tea at night, in the dark, while watching a movie, with the Christmas tree lit. Ambiance is very important. 🙂 It’s very relaxing and has turned into sort of a ritual. There’s just something about sitting on the couch with a hot cup of something good and a little sweet treat that’s so comforting.
What Makes These Mexican Hot Chocolate Cookies So Amazing
- They’re rich and decadent, with two layers of chocolate and gooey marshmallow on top
- These cookies have a fun and unexpectedly slightly spice twist with the addition of cinnamon and chili powder.
- They are simple enough to make for a weeknight but look impressive enough to bring to a holiday gathering.
When I first made these cookies I went on quite the baking frenzy. It all started with the baked pumpkin churros, followed by the baked apple empanadas and then the dulce de leche cinnamon rolls. Factor in that I tested each recipe at least twice and then you can see just how many sweets I’ve been making!
It’s been crazy town. A very delicious crazy town.
If there was ever a season for baked goods, this is it. Christmas and New Year’s is right around the corner and I’m so ready for it all.
When I made these cookies back in 2018, it had been a roller coaster of a year, it’s hard to believe sometimes. I literally felt the highest highs and lowest lows. I got married and quit my full-time job to pursue my passion of food blogging, which has been so incredibly amazing. At the same time, my family and I had been dealing with some really sad and tough times that year. It made me realize how important it is to be with family and loved ones around Christmas.
And you better believe I’m gonna bake SO MANY COOKIES to give to everyone. Because that’s how I show my love and support.
Tips and Tricks
- Try mixing the dry ingredients together with a large whisk instead of a spoon or spatula. It helps incorporate them together.
- After you’re finished mixing in the dry ingredients to the wet ingredients, scrape the bottom of the bowl once or twice. Sometimes bits of the flour mixture can get caught in pockets at the bottom and you want to be sure and mix everything together. This is especially true if you’re using a stand mixer.
- Watch the cookies carefully when you put them under the broiler. The marshmallow will brown quickly and if you’re not watching closely they’ll burn.
Variations
- Add half a cup of chopped walnuts to the batter to give these cookies a little crunch!
- Drizzle a little fudge sauce on top of each cookie for an extra dose of chocolatey goodness.
- Like some caramel with your chocolate? Try drizzling some cajeta or even dulce de leche on top of each cookie!
I hope you love this recipe as much as I do!
More dessert recipes
- Mexican Bunuelos
- Conchas (Sweet Bread)
- Mexican Hot Chocolate
- Mexican Wedding Cookies (Polvorones)
- Chocolate Crinkle Cookies
Ingredients
- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 3/4 cup milk chocolate chips, plus a few more for topping
- 1 handful mini marshmallows for topping, optional
- 1 pinch sea salt for topping, optional
Instructions
- In a medium bowl, add the flour, cocoa powder, baking soda, chili powder, cinnamon and salt. Mix together to combine.
- In the large bowl of a stand mixer, add the softened butter and beat with the paddle attachment on low speed until smooth, about 1 minute. (A hand mixer can also be used.)
- Add the granulated and dark brown sugar and beat on medium-high speed until well combined.
- Add the egg, vanilla extract and milk and beat until well combined. You may have to stop the mixer once or twice to scrape down the sides and bottom. That’s okay.
- Working on low speed, add in the dry ingredients slowly until combined. The cookie dough will be thick and sticky. Add in the chocolate chips. Once the chocolate chips are mostly combined with the dough, transfer the dough onto two sheets of plastic wrap. Form the dough into a ball (making sure to poke in chocolate chips that aren’t staying) and cover. Chill in the fridge for an hour or in the freezer for 20 minutes.
- Remove the cookie dough from the fridge and preheat oven to 350 degrees F. Line two large baking trays with parchment paper. Roll dough into 16 balls and place on baking trays.
- Bake cookies for 10 minutes. Remove from the oven and top with 3 or 4 mini marshmallows each.
- Place cookies under broiler and broil on high for 30 seconds or until the tops of the marshmallows begin to brown.
- Remove from oven and top with a few more chocolate chips and sea salt if desired. Let the cookies cool for 5 minutes. They’ll spread out a little more and deflate in the process. All that’s left to do is eat!
Isabel’s Tips:
Nutrition Information
I WILL MAKE THESE MY HUBBY HE IS A MEXICAN AND I LOVE CHOCOLATE BUT I DONT HAVE A BROILER I JUST PUT THEM BACK IN THE ELECTRIC OVEN TO MELT
Hi Janet! Let us know how your cookies turn out!