Elevate your cookie game with the enticing blend of cocoa, cinnamon, and a hint of cayenne pepper in these Mexican Hot Chocolate Cookies. Perfect for winter gatherings, holiday celebrations, or a quiet night in, these cookies are a delicious homage to the comforting flavors of Mexican hot chocolate. This unique cookie will transport your taste buds to a world of warmth and spice.
If you're looking for other delicious holiday recipes, try my Peppermint Hot Chocolate Cookies or my Apple Cider Cookies!
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What is Mexican Hot Chocolate?
Mexican hot chocolate is essentially spiced hot chocolate. It generally contains spices such as cinnamon and chili powder. It is often made with bittersweet chocolate making it less sweet than traditional hot chocolate. Mexican hot cocoa is very warm and rich just like these cookies!
Why You'll Love These Mexican Hot Chocolate Cookies
I love a good spiced drink and normal hot chocolate is usually a little too sweet for me so I was extremely excited about these cookies! They are so warming and delicious you're sure to love them!
These cookies are easy to make and don't require much time. They require no chill time so you do not have to do a ton of planning in advance.
If you're looking for a rich Mexican hot chocolate flavor, look no further than these delicious cookies!
Ingredients and Substitutions
Unsalted Butter: Allow this to come to room temperature. If you choose to use salted butter, omit the salt later in the recipe.
Brown Sugar and Granulated Sugar: I used light brown sugar but dark brown sugar will work too.
Egg: Use a large egg and allow it to come to room temperature.
Vanilla Extract: Use pure vanilla extract or imitation vanilla extract. You can also substitute vanilla bean paste.
All-Purpose Flour: I used unbleached flour but bleached flour will work great too.
Cake Flour: If you don't have cake flour, you can use all-purpose flour. You can also substitute cake flour by combining all-purpose flour and cornstarch.
Cocoa Powder: Standard, unsweetened cocoa powder is all you need!
Cinnamon, Chili Powder, and Cayenne Powder: In order for it to be Mexican hot chocolate, you need to add a little spice!
Baking Soda: Double check that your baking soda isn't expired.
Salt: Use standard table salt.
Semi-Sweet Chocolate Chips: I used semi-sweet chocolate chips in this recipe but you can substitute for whatever kind of chocolate chips are your favorite.
Marshmallows: I used full sized marshmallows. You can also use mini marshmallows and put a couple in the top of the cookie.
How to Make Mexican Hot Chocolate Cookies
Here are the step-by-step instructions on how to make these amazing Mexican Hot Chocolate Cookies!
Step 1: Preheat oven to 350℉. Line a baking sheet with parchment paper.
Step 2: In the bowl of a stand mixer fitted with a paddle attachment, cream together 1 cup of unsalted butter, 1 ½ cups of brown sugar, and ¼ cup granulated sugar until smooth.
Step 3: Add the 2 eggs and 2 teaspoons of vanilla extract continuing to mix until well combined.
Step 4: Add 1 ½ cups all-purpose flour, ½ cup cake flour, 1 cup cocoa powder, 2 teaspoons cinnamon, ½ teaspoons chili powder, ¼ teaspoon cayenne pepper, 1 teaspoon baking soda, and ¼ salt. Mix on low speed until just combined.
Step 5: Fold in the 2 cups semi-sweet chocolate chips.
Step 6: Scoop out 1 tablespoon of cookie dough and form into a ball. Roll the dough ball in granulated sugar and place on the parchment lined baking sheet with space between each cookie so they have room to spread. Bake in the oven for 5 minutes. While the cookies are baking, begin cutting your marshmallows into fourths.
Step 7: Remove the cookies from the oven and place the marshmallows in the center. Return to the oven to bake for an additional 4-5 minutes. Remove from the oven and allow to cool slightly before transferring the cookies to a cooling rack. Sprinkle with additional cinnamon if desired.
Tips for the Perfect Cookies
As always, I want to set you up for success when you make these cookies so here are a few tips and tricks to help you get the best cookies possible!
Don't stuff the marshmallows in the dough early. While this won't ruin your cookies, they definitely won't be near as good and they won't be as aesthetic. The marshmallows will melt into your dough so I recommend baking your cookies for half of the time without the marshmallow and then adding your marshmallow in for the second half of the bake time.
Spoon and Level your flour. Packing flour into a measuring cup gives you a denser cookie so it's important to spoon your flour into your measuring cup before leveling it off.
Use room temperature ingredients. Large differences in temperature can cause issues with ingredients fully combining. I recommend allowing your ingredients to come to room temperature before combining them.
Frequently Asked Questions
Store the cookies at room temperature in an airtight container up to 5 days or in the freezer for up to 6 months.
Yes. Scoop out 3 tablespoons of dough and bake in the oven for approximately 8-10 minutes before adding a full sized marshmallow and returning it to the oven to bake for another 4-5 minutes.
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📖 Recipe
Mexican Hot Chocolate Cookies
Ingredients
- 1 c unsalted butter softened
- 1 ½ c brown sugar
- ¼ c granulated sugar plus more for rolling the cookie dough
- 2 eggs
- 2 teaspoon vanilla extract
- 1 ½ c all-purpose flour
- ½ c cake flour
- 1 c cocoa powder
- 2 teaspoon ground cinnamon plus more for sprinkling on top of cookies
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 c semi-sweet chocolate chips
- 20 marshmallows
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until smooth.1 c unsalted butter, 1 ½ c brown sugar, ¼ c granulated sugar
- Add the egg and vanilla extract continuing to mix until well combined.2 eggs, 2 teaspoon vanilla extract
- Add the flours, cocoa powder, cinnamon, chili powder, cayenne pepper, baking soda, and salt. Mix on low speed until just combined.1 ½ c all-purpose flour, ½ c cake flour, 1 c cocoa powder, 2 teaspoon ground cinnamon, ½ teaspoon chili powder, ¼ teaspoon cayenne pepper, 1 teaspoon baking soda, ¼ teaspoon salt
- Fold in the chocolate chips.2 c semi-sweet chocolate chips
- Scoop out 1 tablespoon of cookie dough and form into a ball. Roll the ball of dough in granulated sugar and then place on the parchment lined baking sheet with space between each cookie so they have room to spread. Bake in the oven for 5 minutes. While the cookies are baking, begin cutting your marshmallows into fourths.20 marshmallows
- Remove the cookies from the oven and place the marshmallows in the center. Return to the oven to bake for an additional 4-5 minutes. Remove from the oven and allow to cool slightly before transferring the cookies to a cooling rack. Sprinkle with additional cinnamon if desired.
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