Name: Mexican Hot Chocolate Cookies Recipe
Prep time: 15 min
Cook time: 9 min
Total time: 57 min
Cuisine: Mexican
Ingredients: ⅓ cup semisweet chocolate chips; ¼ cup (½ stick) unsalted butter; ½ cup granulated sugar; 1 large egg; 1 teaspoon pure vanilla extract; 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; ¼ cup mini marshmallows, cut into halves; ⅓ cup semisweet chocolate chunks, for topping

Jump to Recipe· 3.9 from 7 reviews

If you adore the rich warmth of Mexican cocoa with a delightful twist, you are going to fall head over heels for this Mexican Hot Chocolate Cookies Recipe. These cookies perfectly capture the essence of classic Mexican hot chocolate, blending velvety chocolate, a hint of cinnamon, a touch of chili, and a smidge of cayenne that gently teases your palate. Each bite delivers a chewy, decadent cookie sprinkled with mini marshmallows and topped with chocolate chunks, making them an irresistible treat that feels like a hug in cookie form.

Ingredients You’ll Need

The image shows nine white bowls and one loose egg arranged on a white marbled surface. At the top center is a small white bowl with a rectangular piece of butter. To the right, a medium white bowl is filled with white flour. Below it, another medium white bowl contains dark brown cocoa powder. Next to it, a similar bowl is filled with white granulated sugar. In the center, a small white bowl holds white mini marshmallows. At the bottom left, a small white bowl contains chunks of dark chocolate. Above it, a small white bowl has dark brown liquid vanilla extract. On the left side, a white plate holds four piles of different powders in shades of red-brown and white. Finally, a single brown egg is placed loosely on the white marbled surface near the top left. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this recipe is like assembling the dream team of flavors and textures. Each component is simple yet essential, working harmoniously to create cookies that are rich, spicy, and satisfyingly soft. Let’s break down what you’ll need to bring this recipe to life.

Semisweet chocolate chips (⅓ cup): Melts smoothly into the butter to form the base of that luscious chocolate flavor.
Unsalted butter (¼ cup or ½ stick): Adds richness and moisture, ensuring the cookies stay soft and chewy.
Granulated sugar (½ cup): Sweetens the dough and helps create that wonderful crackly top.
Large egg (1): Binds ingredients together and adds structure without sacrificing softness.
Pure vanilla extract (1 teaspoon): Enhances the depth of chocolate and spices with a warm, aromatic note.
All-purpose flour (¾ cup): Or use a gluten-free baking flour blend for a soft, tender texture.
Unsweetened cocoa powder (⅓ cup): Boosts the chocolate intensity while keeping the cookies moist.
Baking powder (1 teaspoon): Gives the cookies a delicate lift for the perfect chew.
Baking soda (¾ teaspoon): Helps the cookies rise just right and spread gently.
Fine salt (½ teaspoon): Balances sweetness and enhances all the flavors beautifully.
Ground cinnamon (½ teaspoon): The signature warm spice that brings the Mexican hot chocolate vibe to life.
Chili powder (¼ teaspoon): Adds a subtle spicy hint that’s classic and unexpected in a cookie.
Cayenne pepper (1 pinch): Just enough heat to make your taste buds dance without overwhelming.
Mini marshmallows (¼ cup, halved): Offers gooey sweetness baked right into the cookies.
Semisweet chocolate chunks (⅓ cup): Toasty, melty toppings that crown each cookie with extra chocolate goodness.

How to Make Mexican Hot Chocolate Cookies Recipe

Step 1: Prepare Your Workspace

Start by lining two large rimmed baking sheets with parchment paper to prevent sticking and to promote even baking. This simple prep step makes cleanup a breeze and ensures your cookies slide right off when they’re done.

Step 2: Melt the Chocolate and Butter

Gently combine the semisweet chocolate chips and butter in a small saucepan over low heat. Stir occasionally until everything melts into a smooth, glossy mixture full of promise. Removing it from heat early is crucial to avoid burning, so watch it carefully!

Step 3: Mix in Sugar, Egg, and Vanilla

Transfer your melted chocolate and butter blend into a mixing bowl, then add the sugar, egg, and vanilla extract. Stir these together well — this combination lays the foundation for a cookie that’s both rich and indulgently soft.

Step 4: Add the Dry Ingredients and Spices

Now it’s time for the magic: pour in the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, chili powder, and cayenne pepper. Stir continuously until a thick and dense dough forms. The warm spices perfectly balance the sweet chocolate, creating that signature Mexican hot chocolate flavor.

Step 5: Chill the Dough

Pop the bowl into the refrigerator for 30 minutes to chill. This step firms up the dough, making it easier to handle and helping the cookies bake evenly with a soft center.

Step 6: Preheat Oven and Shape Cookies

Preheat your oven to 350℉ while the dough chills. Then, roll the dough into 16 equal balls—about 1½ tablespoons each—and arrange them on your prepared baking sheets. Using slightly damp fingers, gently press each dough ball into a roughly ½-inch-thick disk, shaping them into round cookies.

Step 7: Add Marshmallows and Chocolate Chunks

Press 3 to 4 halved mini marshmallows and 2 to 3 semisweet chocolate chunks onto the surface of each cookie. These toppings will melt slightly during baking, adding a delightful gooey texture and little pockets of extra chocolate.

Step 8: Bake to Perfection

Bake your cookies for 7 to 9 minutes. Look for a set dough with crackly tops—that beautiful sign your cookies are perfectly baked. Resist the urge to overbake, as these cookies are meant to stay soft and chewy.

Step 9: Cool Before Enjoying

Remove the baking sheets from the oven and allow the cookies to cool for about 5 minutes on the sheet. Then transfer them to a wire rack to cool completely. This resting period lets the cookies set just right so every bite melts in your mouth.

How to Serve Mexican Hot Chocolate Cookies Recipe

A round wire cooling rack sits on a white marbled surface, holding eleven dark brown chocolate cookies. Each cookie is topped with several white mini marshmallows and thick, square chocolate chunks, arranged evenly on the surface. One cookie near the center has a bite taken out of it, exposing its soft texture inside. In the top left corner, a white mug filled with hot chocolate topped with many mini marshmallows is placed. To the right, a green pine branch adds a touch of nature. The bottom right corner shows part of a white cloth with red and green stripes, adding color to the scene. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the presentation, sprinkle a light dusting of powdered sugar or a pinch of cinnamon on top right before serving. If you really want to go all out, drizzle a bit of melted chocolate or a swirl of chili-infused caramel sauce for an extra flair.

Side Dishes

These cookies are heavenly alongside a cold glass of milk or a warm cup of Mexican hot chocolate. For an adult twist, pair with a spiced coffee or even a rich, creamy horchata to complement the spicy notes perfectly.

Creative Ways to Present

Try stacking the cookies with alternating layers of mini marshmallows and chocolate chunks for a beautiful cookie tower centerpiece. Alternatively, sandwich them with marshmallow fluff and chocolate ganache to create a decadent Mexican hot chocolate cookie sandwich that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

Store your baked cookies in an airtight container at room temperature for up to 4 days. Keeping them sealed prevents drying out and holds on to that perfect chewy texture and warm spice flavors.

Freezing

You can freeze unbaked dough balls, arranged on a baking sheet and wrapped tightly, for up to 3 months. When you want fresh cookies, bake them straight from the freezer—just add a couple of extra minutes to the baking time. Baked cookies also freeze well for up to 2 months when stored in an airtight container.

Reheating

Warm frozen or stored baked cookies in a microwave for 10 to 15 seconds to bring back that just-baked softness. Alternatively, reheat in a 300℉ oven for 5 minutes, which helps revive the melt-in-your-mouth texture with the toasted marshmallow topping.

FAQs

Can I make this recipe gluten-free?

Absolutely! Just swap the all-purpose flour for a gluten-free baking flour blend. The key is to use a blend that can mimic the texture of regular flour to keep your cookies tender and soft.

How spicy are these cookies?

They have a gentle, warming spice from cinnamon, chili powder, and a dash of cayenne pepper. The heat is subtle and balanced, complementing the rich chocolate rather than overpowering it, making them enjoyable even if you’re not a big fan of spicy food.

Can I substitute the mini marshmallows?

Sure thing. If marshmallows aren’t your thing, you can omit them or replace them with small chunks of white chocolate or caramel pieces, though the gooey marshmallow adds a special texture and flavor that’s hard to beat.

Do I need to chill the dough?

Chilling is important to firm up the dough for easier shaping and to help the cookies bake evenly. If you’re in a pinch, chilling for at least 15 minutes is better than none, but the full 30 minutes is ideal.

Can this recipe be doubled?

Yes! This recipe doubles easily—just be sure to mix the dough well but avoid overmixing. You may also want to bake the cookies in batches to ensure even cooking.

Final Thoughts

I truly hope you give the Mexican Hot Chocolate Cookies Recipe a try because it’s the kind of treat that feels special and comforting all at once. Perfect for cozy nights, celebrations, or whenever you want a little chocolatey warmth with a spicy kick. Trust me, these cookies will quickly become a beloved go-to in your baking repertoire.