Mexican Hot Chocolate Cookies
These Mexican Hot Chocolate Cookies are the perfect addition to your holiday baking ritual! Moist, tender, rich and ultra chocolaty with a hint of spice, these will be the hit of any gathering.
Servings: 24 cookies
Calories: 188kcal
Ingredients
- ½ cup unsalted butter softened (1 stick)
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 whole egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups flour
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon chili powder
- ¼ cup cocoa powder
- 12 ounces semi-sweet chocolate chips
- 8 marshmallows cut in thirds
Instructions
- In a large bowl, beat the butter and both sugars on medium high until combined, 1-2 minutes.
- Add vanilla and egg and beat another minute.
- In a separate bowl, combine the flour, salt, cinnamon, chili powder and cocoa powder. Mix well to combine.
- Mix together the wet and dry ingredients. Don't over-mix, batter should have a few flour streaks throughout.
- Gently fold in the chocolate chips. Cover with plastic wrap and chill for an hour.
- Preheat the oven to 350F degrees and line a baking sheet with parchment paper. Cut the marshmallows into thirds.
- Roll the dough into 1-1 ½" balls up and around each marshmallow piece and place 2" apart on the baking sheet. (see photos in post above for illustration)
- Bake for 12 minutes. Remove from the oven and let cool on the baking sheet for 10 minutes. Then gently remove cookies and place on a wire rack to finish cooling.
Notes
-
- Don't overmix the dough or the cookies will be tough. It's ok if there are a couple streaks of flour throughout.
- If the dough is too sticky when rolling the balls, chill it for an additional 30-60 minutes to firm it up.
- You can substitute mini marshmallows and roll 2-3 up in the dough balls.
- You can eliminate the chili powder if you'd prefer not to have any spice.
- Mix in toasted almonds or pecans if desired in place of ¼ cup of the chocolate chips.
- To freeze the cookie dough before baking, wrap the dough tightly in plastic wrap and place in a freezer safe bag. Store for up to 3 months. To bake, thaw in the fridge overnight, then follow the recipe baking instructions.
- To freeze the cookies after baking, place on a baking sheet in one layer and set directly in the freezer until frozen through, about 2-3 hours. Once frozen, pace in an airtight freezer bag and store for up to 3 months. To thaw, place them on the counter overnight to let let them defrost and come to room temperature.
Nutrition
Serving: 2cookies | Calories: 188kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 55mg | Potassium: 110mg | Fiber: 2g | Sugar: 15g | Vitamin A: 150IU | Calcium: 17mg | Iron: 1mg