Mexican Hot Chocolate Cookies

These sweet, spiced cookies taste like a mug of Abuelita hot chocolate. These sweet, spiced cookies taste like a glass of Abuelita hot chocolate. The rich flavors of chocolate, cinnamon, and cayenne combine to create a holiday-inspired cookie that is great all year long.

This recipe is adapted from Vaughan Vreeland and the New York Times: Mexican Hot Chocolate Cookies Recipe (with Video) (nytimes.com)

Yield 14

Author Michael Desrosiers (Attempt Cookies)

Prep time

20 Min

Cook time

12 Min

Inactive time

2 Hour

Total time

2 H & 32 M

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Mexican Hot Chocolate Cookies

These sweet, spiced cookies taste like a glass of Abuelita hot chocolate. The rich flavors of chocolate, cinnamon, and cayenne combine to create a holiday-inspired cookie that is great all year long.

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Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup Dutch-processed cocoa powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1/2 tsp cayenne powder
• 3 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 1/2 cup brown sugar
• 1 large egg
• 2 tsp vanilla extract
• mini marshmallows
• 1/4 cup white sugar

Instructions

1. Mix together flour, cocoa powder, baking soda, salt, cayenne, and 2 tsp cinnamon.
2. Cream together the butter and brown sugar. Add egg and vanilla and beat with a hand mixer or stand mixer until creamy.
3. Add the flower mixture and continue beating unt9l fully incorporated.
4. Chill dough for at least two hours. While the dough is chilling, place the mini marshmallows in the freezer. It's important that they are frozen before baking.
5. Scoop the dough into balls. Flatten and place 4-5 mini marshmallows in the dough, then roll the sides up to create a ball with the marshmallows in the center.
6. Mix white sugar and 1 tsp cinnamon and roll the balls of cookie dough in the cinnamon sugar mixture to fully coat.
7. Bake on a parchment-lined baking tray at 350°F for 12-13 minutes.
8. Remove from the oven and allow to cool on the tray for 5 minutes until the cookies are set. Transfer to a wire cooling rack to finish cooling completely.

Notes

• Credit for the inspiration for these cookies goes to Vaughan Vreeland and the New York Times Cookie Week: Mexican Hot Chocolate Cookies | Vaughn Vreeland | NYT Cooking (youtube.com)