Mexican Hot Chocolate Cookies

I am a huge fan of Mexican hot chocolate and while enjoying a hot cup of the stuff one chilly night thought to myself, this would be great in a cookie. Hence the idea for these delightful Mexican Hot Chocolate Cookies was born. These chocolate cookies are made even more delicious with the addition of cinnamon, marshmallows and a pinch of cayenne. Perfect for the holiday season, they are fabulous straight out of the oven and on the 2nd and 3rd day (if they last that long). A great addition to your Christmas cookie lineup!

Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies

These delicious chocolate cookies are made even more fabulous with the addition of cinnamon, marshmallows and a pinch of cayenne for a unique Mexican flair.

Recipe by The Jam Jar Kitchen
5 from 15 votes
Course: Baking, Dessert, Feed a Crowd, Holiday, Kid Friendly, VegetarianCuisine: Mexican, AmericanDifficulty: Easy


Prep time


Cooking time


Chill Time




  • 3/4 cup butter, softened

  • 1/2 cup brown sugar

  • 1/2 cup granulated sugar

  • 1 egg, room temperature

  • 1 tsp vanilla extract

  • 1 3/4 cup all-purpose flour

  • 1/4 cup unsweetened cocoa powder

  • 2 tsp cornstarch

  • 2 tsp cinnamon

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/4 tsp espresso powder

  • pinch cayenne pepper (optional)

  • 1 cup semi-sweet chocolate chips

  • 1 cup mini marshmallows

  • 1/3 cup granulated sugar (for coating)

  • 1/2 tsp cinnamon (for coating)


  • In a medium mixing bowl combine flour, cocoa powder, cinnamon, salt, baking soda, cornstarch, espresso powder and a pinch of cayenne (optional). Set aside.
  • In the bowl of a stand mixer (or mixing bowl with hand mixer) cream together butter, brown sugar and 1/2 cup granulated sugar for 2-3 minutes until well-combined and fluffy.
  • Add in egg and vanilla extract and beat for additional minute or 2 until well combined.
  • Add in half of the dry mixture to the wet mixture and beat on low for around 20 seconds until combined. Then repeat with the remaining dry mixture and beat on low until combined.
  • Add in 1 cup of chocolate chips and 1 cup of mini marshmallows and beat on lowest setting for 5-10 seconds until just combined. (do not over mix)
  • Cover the dough with clink wrap and chill in the fridge for at least 1 hour (ideally 2) and up to 2 days.
  • After chilling, take the dough out of the fridge and let it sit on the counter for about 10 minutes. Preheat the oven to 350 degrees F. Line 2 cookies sheets with parchment paper.
  • In a shallow bowl or plate, mix together 1/3rd cup of granulated sugar and 1/2 tsp of cinnamon. Use a cookie scoop to measure out about 2 tbsp of dough and then use your hands to roll into a ball. Roll the ball in the cinnamon sugar mixture to fully coat the outside.
  • Place the cookie dough balls on the parchment paper lines cookie sheets about 2-3 inches apart.

    *Note* If there are large marshmallows visible in the dough try to place the cookie so that they are facing up. If they are on the bottom they can make the cookies spread a bit more. Still very tasty and gooey but not as visually pleasing.
  • Repeat the process until the dough has been used up. You should get between 24 and 28 cookies.
  • Bake the cookies at 350 degrees F for 9-10 minutes. Remove from the oven and let cool on the cookies sheet for about 5 minutes then move to a wire rack to cool and enjoy!

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One Comment

  1. I just can’t resist the combination of chocolate and marshmallows!

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