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Mexican Hot Chocolate Cookies Recipe

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3.9 from 7 reviews

Delight in the rich, spicy flavors of Mexican Hot Chocolate Cookies, featuring a luscious blend of semisweet chocolate, cocoa, and warming spices like cinnamon and chili powder. These soft, crackly cookies are topped with mini marshmallows and chocolate chunks, making them the perfect treat for chocolate lovers who enjoy a little kick.

Ingredients

Chocolate Mixture

  • ⅓ cup semisweet chocolate chips
  • ¼ cup (½ stick) unsalted butter
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 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

Toppings

  • ¼ cup mini marshmallows, cut into halves
  • ⅓ cup semisweet chocolate chunks, for topping

Instructions

  1. Prepare Baking Sheets: Line two large rimmed baking sheets with parchment paper and set aside to prevent sticking and ensure even baking.
  2. Melt Chocolate and Butter: In a small saucepan over low heat, combine the semisweet chocolate chips and unsalted butter. Stir occasionally until melted and smooth. Remove from heat and transfer the mixture to a mixing bowl.
  3. Add Sugar, Egg, and Vanilla: To the melted chocolate mixture, add granulated sugar, one large egg, and pure vanilla extract. Stir well to incorporate all the ingredients thoroughly.
  4. Add Dry Ingredients: Gradually add the flour (or gluten-free blend), cocoa powder, baking powder, baking soda, fine salt, ground cinnamon, chili powder, and a pinch of cayenne pepper to the chocolate mixture. Stir until a well-combined, thick, and dense dough forms.
  5. Chill Dough: Place the dough in the refrigerator for 30 minutes to firm up, making it easier to shape.
  6. Preheat Oven: While the dough is chilling, preheat your oven to 350℉ (175℃) to ensure it’s at the right temperature before baking.
  7. Shape Cookies: Once chilled, roll the dough into 16 equal-sized balls, about 1 ½ tablespoons each. Place them evenly spaced on the prepared baking sheets.
  8. Flatten and Top: Using slightly damp fingers, gently press each dough ball into a disk approximately ½-inch thick. Press 3-4 marshmallow halves and 2-3 chocolate chunks onto the top of each cookie to create gooey, melty toppings.
  9. Bake: Bake the cookies in the preheated oven for 7 to 9 minutes, or until the cookies are set and have crackly tops, indicating they are perfectly cooked.
  10. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely, helping them set without becoming soggy.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
  • Adjust the chili powder and cayenne pepper to your preferred level of spiciness.
  • Ensure marshmallows are cut into halves to prevent overwhelming the cookie texture.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies can be frozen for up to 2 months; thaw at room temperature before serving.

Find it online: https://marthatasty.com/mexican-hot-chocolate-cookies-recipe/