These Mexican Hot Chocolate Cookies are rich, chewy, and packed with warm cinnamon spice, gooey marshmallows, and melty chocolate chips. They're easy to make and perfect for cozy nights, cookie swaps, or anytime you want something a little extra.
I've been making these cookies for years, and no matter how much I switch up my holiday baking list, these always make the cut. They're one of the most requested treats I make around the holidays, so much so that friends, readers, and even Pinterest strangers have written to say they've won cookie exchanges and office bake-offs with them.
The dough gets its rich, warming flavor from cocoa powder, cinnamon, a pinch of cayenne, and a little espresso powder to deepen the chocolate. Each cookie is packed with chocolate chips and gooey marshmallows, then rolled in cinnamon sugar for the perfect crackly top. They bake up soft and perfect with a texture that keeps people coming back for seconds (and thirds).
Jump to:
What is Mexican Hot Chocolate?
Mexican hot chocolate is a rich, spiced version of the classic drink, typically made with real chocolate, warm cinnamon, and sometimes a subtle kick of chili powder or cayenne. It's bold, comforting, and has a depth of flavor that goes way beyond your average hot cocoa.
These cookies were inspired by that cozy flavor combo. The cinnamon, cayenne, and chocolate blend together for a cookie that's just as comforting as a mug of Mexican hot chocolate… but with gooey marshmallows and crisp edges thrown in for good measure.
More dessert recipes you will love!
Equipment
- 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.
Ingredients
- 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
- Cornstarch
- Cinnamon
- Baking Soda
- Salt
- 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.
Frequently Asked Questions
Yes! The cayenne just adds a subtle warmth, not real heat. But if you're sensitive to spice or baking for kids, feel free to leave it out. The cookies will still be delicious.
It enhances the chocolate flavor without making the cookies taste like coffee. If you don't have any, you can skip it. But I highly recommend it for that extra depth.
Yes! 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.
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?
Try to tuck them into the center of each dough ball when shaping as this helps keep them from melting out onto the pan too much. But even if they do a little, they'll still taste amazing.
Other sweet treats for you to enjoy.
Rice Krispie Peanut Butter Balls
Made these homemade Mexican Hot Chocolate Cookies? Let me know what you think in the comments!
Recipe
Mexican Hot Chocolate Cookies
Ingredients
- ¾ cup butter (1.5 sticks), softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1.75 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 teaspoon corn starch
- 2 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon espresso powder
- pinch cayenne pepper optional
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- ⅓ cup granulated sugar for coating
- ½ teaspoon cinnamon for coating
Instructions
- 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 teaspoon of cinnamon.
- Use a cookie scoop, measure out about 2 tablespoon 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!
Nutrition
Sue
I just can't resist the combination of chocolate and marshmallows!
Raquel
We are big Mexican hot chocolate fans! So delicious and easy to make!
Tom
The best Christmas cookie recipe! We’re obsessed! Thanks for sharing!
Shadi Hasanzadenemati
I have everything I need for this dish, can’t wait to make it this weekend!
Toni
These cookies are divine!! Totally irresistible!
Jenn
I made the mistake of making these for a party and now everybody wants me to make them! Fabulous cookie ; easy recipe. A winner!
Claudia Lamascolo
Chocolate and cinnamon are a match made in heaven for my taste I cant wait to make these!
Sara Welch
Whipped up a batch of these and they were exactly what I needed to cure my sweet tooth! Easily, a new favorite cookie recipe!
Carrie Robinson
Oh yum! Loving the spices & heat in these! 🙂
Kristen
These cookies are delicious! Will definitely make them again!
Sandhya
Saving this recipe for the weekend!! My kids are going to love this - It has got all their fav components.
Jill
Just found my next recipe to try for when the cookie craving hits. These look and sound fantastic!!
Anne
Won best tasting cookie at the cookie swap 🙂
jamjarkitchen
That makes me so happy! Merry Christmas!
Christine
These cookies are delicious and easy to make. Chocolate and Cinnamon together has always been one of my favorite combinations but adding in the marshmallows takes this cookie to a whole new level!
jamjarkitchen
Wonderful to read! So glad you enjoyed!
Kellyann
DELICIOUS! Everyone loved them - next time I might physically add the marshmallows in on the top of the cookie to make them melt more evenly.
Steve Koziol
Tastes great , but arguably the ugliest cookie I have ever made. As I am making them for a cookie swap I will go with a different recipe. Not certain why they ‘ran’ so much.
jamjarkitchen
Oh no! I'm sorry to hear that. Two tricks that might help the spreading are to make sure that you chill the cookie dough for long enough. This ensures the fat has time to solidify and melts more slowly resulting in a more compact cookie. And for this recipe it's important when you roll the dough balls out to try and tuck in the marshmallows. This also stops the spreading. Hope you enjoy them even if they aren't the prettiest!
Kristen
I think these are one of the best cookies I have ever made! There is something about the cinnamon and sugar coating and the cayenne pepper that just make it all pop. Amazing! Thank you for sharing the recipe!
jamjarkitchen
Yay! So glad you enjoyed! 🙂
Pam Thrasher
One of the best cookies that I have ever made. So much going on with the flavors in these cookies. Crunchy edges, soft centers. Sweet but not overly sweet. Just delicious!
jamjarkitchen
So glad you liked them Pam!
Arlo
hi! i found this recipe last summer and LOVEEEE IT. yesterday when i wanted to make them with a friend, I decided that we should double the batch. halfway through I realized that I didn’t have enough butter for the doubled amount (3 sticks) so we used 2 sticks of butter and 1 slightly overripe banana instead of the third stick of butter. After this, we were a little worried about the banana overpowering or being a weird combo with the cayenne, so we melted 2 marshmallows and 2 hershey’s chocolate bars in the microwave and added that to the batter. Before putting the cookies in the oven, we put a Hershey’s chocolate bar square on top. The cookies were so so so much better this way, my dad said it was the best cookie he’s had in a while. Will be making them this way from now on, yum. hopefully no culinary crime here haha (wink)
Arlo
I’ve made this recipe a few times, so good! I wanted to double the recipe this time, but I didn’t have 3 sticks of butter (that i knew of at the time) so I used 2 sticks of butter and 1 slightly overripe banana. I was scared that this flavor would be a weird combination with the cayenne or that it would be too overpowering, so i melted 1-2 Hershey’s chocolate bars and 2-3 marshmallows in the microwave and added that to the Batter. before putting the cookies in the oven, I put a Hershey’s chocolate bar square on top of the cookie. AMAZING and everyone loved them, remaking this again soon. Sooo good hopefully I didn’t commit a culinary crime here
jamjarkitchen
haha, no crime scene here. Sounds delicious!