Wednesday, May 6, 2015

Mexican Hot Chocolate Cookies.

 I first made these for a cookie exchange last Christmas, which I never got to attend because the kiddo was sick so - oh, horrible fate - I had to eat the whole batch. :-) I'd been making lots of Mexican hot chocolate and I thought the spicy flavors would be great in a chocolate cookie. And of course marshmallows are a necessity. I made them again yesterday for Cinco De Mayo and had a hard time finding the recipe I'd used for the cookies so I thought I'd post it here so I'll always have it. Recipe slightly adapted from this one, and by slightly adapted I mean it's the same but with spices. I love these.


  • 12 cup butter
  • 12 cup brown sugar
  • 14 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 14 cup cocoa powder
  • 12 teaspoon baking soda
  • 18 teaspoon salt
  • spices to taste - I use half a tablespoon of cinnamon and a ton of cayenne pepper (I really want the flavors to hold their own against the chocolate) but if you're less obsessed with spicy things half a teaspoon of cinamon and a couple dashes of cayenne would be fine.
  • mini marshmallows


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make sure that the butter is at room temperature, or put the butter in the microwave for about 15 seconds just to soften it up.
  3. Using a mixer, cream the butter, brown sugar and granulated sugar until light and fluffy.
  4. Add the egg and vanilla extract and mix until combined.
  5. In a separate bowl, sift the flour, cocoa powder, baking soda, salt, and spices.
  6. Add the dry ingredients into the wet ingredients and mix until everything is incorporated.
  7. Make truffle-sized balls and place them on a parchment lined baking sheet.
  8. Bake for exactly 8 minutes.
  9. Let them cool on the parchment paper for about ten minutes or until they're set up enough to handle (they will be gooey straight out of the oven).
  10. Put marshmallows on top of each cookie - I use several little ones so it looks like a cup of cocoa, but one big one per cookie could be good too if that's what you have - and place under the broiler for a minute or two until they're dark golden brown and have that toasted marshmallow smell.
  11. Place on cooling racks and allow to cool completely before storing unless you want your marshmallows to glue all the cookies together.
Makes about two dozen small cookies.

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