These addictive Mexican Hot Chocolate Cookies combine cocoa powder, cinnamon, marshmallows and chocolate chips for a dreamy cookie you won't be able to get enough of!
For these cookies I combined a mixture of cocoa powder, cinnamon and a pinch of cayenne for a subtle hint of heat. I also added a pinch of espresso powder to elevate the chocolate flavor.
These cookies are filled with chocolate chips and gooey marshmallows and rolled in a cinnamon sugar mixture before baking. The result is a soft cookie with an ooey goey center and a deep warming flavor. Trust me when I say they are to die for!
What is Mexican Hot Chocolate?
Mexican Hot Chocolate is very similar to more common hot chocolate but often includes extra spices such as cinnamon and spicy chilies.
Perfect for warming you up on a cold night!
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- Stand mixer with paddle attachment OR Hand Mixer
- Mixing Bowls
- Cling Wrap or Foil
- Baking Sheet
- Cookie Scoop (optional): If you like to bake a cookie scoop is one of the tools that really does make life easier. I love this Oxo Cookie Scoop which is available on Amazon.
- Parchment Paper (optional): I love these Reynolds Parchment Paper Pre-Cut Sheets, but any parchment paper will do. Or if you prefer just bake directly on a non stick cookie sheet.
- Unsalted Butter: You can use salted butter, just omit any added salt and expect a slightly saltier flavor.
- Brown Sugar: Light brown sugar works best for this recipe.
- White Granulated Sugar
- Egg: Ideally at room temperature. I trick to getting it at room temperature faster is to put the egg in a mug of warm (not hot) water for a few minutes before using.
- Vanilla Extract: Quality does matter when it comes to vanilla. Aim to use pure vanilla extract if you can, not the imitation stuff. It will work, but the flavor is a little different.
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Espresso Powder (optional): You can make this recipe without the espresso powder but if you have some on hand it really does elevate the chocolate flavor.
- Cayenne Pepper (optional): The amount in this recipe doesn't add a ton of heat but it gives a nice little kick at the end. My kids, who are not spicy food eaters, love these cookies even with the cayenne. However, feel free to omit if you prefer.
- Semi-sweet chocolate chips
- Mini marshmallows: You definitely want to use mini, not the full sized marshmallows for this recipe.
Do I really need to refrigerate the dough?
I know, I know, you want those cookies NOW. And trust me, I really do feel you. But I highly recommend that you do not skip the step of chilling of the cookie dough before baking.
Here is why: chilling the dough allows the fat and other liquid elements of the dough to cool and solidify. This means that it will melt more slowly during the baking process, resulting in less spreading and a chewier texture. And if you're going to eat cookies, shouldn't they be the best cookies possible?
Pro Tip: Tuck in those marshmallows
One last tip, when you are forming your cookies try to push the marshmallows closer into the interior of the cookie. It's no problem if some of them are peaking out but they do get gooey in the oven so tucking them in helps the cookies maintain their shape.
Other recipes for you to enjoy.
Made these Mexican Hot Chocolate Cookies? Let me know what you think in the comments!
Mexican Hot Chocolate Cookies
- ¾ cup butter (1.5 sticks), softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1.75 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 tsp corn starch
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp espresso powder
- pinch cayenne pepper optional
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- ⅓ cup granulated sugar for coating
- ½ 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, ½ cup brown sugar and ½ 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 butter mixture and beat 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 marshmallows and beat on low for 5-10 seconds until just combined. (do not over mix)
- Cover the dough with cling wrap and chill in the refrigerator 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 cookie sheets with parchment paper.
- In a shallow bowl or plate, mix together ⅓rd cup of granulated sugar and ½ tsp of cinnamon.
- Use a cookie scoop, measure out about 2 tbsp of dough use your hands to roll into a ball. Roll the ball in the cinnamon sugar mixture until the outside is coated.
- Place the coated cookie dough balls on the parchment 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 cookie sheet for about 5 minutes then move to a wire rack to cool. Enjoy!