So this is actually an old recipe that I had published way back in the day. However, if you were to go back and look for it, the pictures won’t load and the recipe isn’t correct. Not all the helpful is it? I finally decided to take one for the team and make a batch of these yummy Mexican Hot Chocolate cookies so that I could post an updated recipe.
It’s a hard job, but someone has to do it.
What I love about these cookies is that they are so unexpected. They look like a chocolate cookie, but they are so much more than that. They are definitely chocolatey. But they are also spicy! Not like “whoa, that’s hot” kind of spicy. Like a “hmmm…what is that flavor I’m tasting?” kind of spicy. Don’t worry, it totally works! The cinnamon and chocolate flavor combination is somewhat unusual, but they go together so well. The cinnamon almost makes the chocolate a little sweeter by balancing out the bitterness.
But the kicker is that teeny tiny bit of cayenne pepper that I throw in there, too. I don’t actually tell people that it’s in there because it’s not all that evident. No one is going to take a bite and immediately think there is cayenne pepper in the cookie. But its just that little but of heat that you pick up a the end that really makes these cookies interesting, in the most delicious sort of way.
To add to the “hot chocolate factor” I of course add some marshmallows. Why the heck not!? Because marshmallows will melt completely if I threw them in with the batter, I actually just stick them on the top of the cookie when they are about 5 minutes away from being completely baked. The cookie is still soft and the marshmallow just sinks right in. The last 5 minutes of baking, the marshmallow puffs up and gets very soft.
These are definitely not your average cookie, but they are so good! Soft, rich, sweet, and a teeny bit spicy. If the extra spices make you nervous, you can omit them from the recipe and just make hot chocolate cookies. But I promise they won’t be as good!
- 1 cup butter, softened
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 2 1/2 cup flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp cinnamon
- 1/8 tsp cayenne
- 1/4 tsp salt
- 1 tsp baking soda
- 1 cup dark chocolate chips
- 1/2 cup marshmallows
- Preheat the oven to 350 degrees. Line a baking sheet with parchment and set aside.
- In a large bowl cream together butter, granulated sugar, and brown sugar until light and fluffy. Mix in vanilla and eggs until completely combined.
- In a separate bowl whisk together flour, cocoa powder, cinnamon, cayenne, salt, and baking soda. Slowly mix the dry ingredients into the butter mixture until only just some flour remains unmixed. Fold in chocolate chips.
- Use a spoon or cookie scoop to drop 1 tbsp of dough onto the prepared baking sheet. Place cookies 1-2 inches apart. Bake for 10-12 minutes, or until the edges have set but the center remains slightly uncooked.
- Remove baking sheet from the oven and place mini marshmallows on the top of the cookie. Bake for an additional 2-5 minutes, until the marshmallows have puffed up and started to brown.
- Let the cookies cool on the baking sheet for 5 minutes, the transfer to a cooling rack. Store in an airtight container until ready to eat.