Spice up your holiday baking with a twist! Watch as we infuse classic chocolatey goodness with a tantalizing blend of cinnamon, chili powder, and vanilla, creating cookies that are not only irresistibly delicious but also evoke the warmth and flavor of traditional Mexican hot cocoa. Elevate your cookie game this season and join me in crafting these sweet and slightly spicy delights that are sure to become a festive favorite! Happy Baking!
Mexican Hot Cocoa Cookies
1 Cup Unsalted Butter, Softened
1 ½ Cups Light Brown Sugar
2 Eggs
1 tsp Vanilla Extract
2 Cups All Purpose Flour
1 tsp Salt
1 tsp Baking Soda
¾ Cup Unsweetened Cocoa Powder
1 tsp Cinnamon
1 tsp Chili Powder
1/2 Cup Semi-Sweet Mini Chocolate Chips
Large Marshmallows
Granulated Sugar for topping
In a medium-size mixing bowl, add all dry ingredients: Flour, Salt, Baking Soda, Cocoa Powder, Cinnamon, and Chili Powder. Use a whisk to combine and set bowl to the side.
In the base of a stand mixer, add Butter and Brown Sugar. Cream together for 3-4 minutes on medium low speed until a smooth, pale colored consistency forms and there are no visible sign of butter or brown sugar. Add Eggs and Vanilla Extract and mix on medium low for an additional 30-45 seconds until fully combined.
Carefully add dry ingredients to wet ingredients, about 1/3 of the mixture at a time until fully combined and dough forms. Add Semi-Sweet Mini Chocolate Chips and fold in with a spatula. Using a 3 TBSP scoop, scoop all dough and set aside.
To assemble the cookies:
#1 - Flatten the 3 TBSP cookie dough ball in the palm of your hand
#2 - Place 1/2 of a large marshmallow on top
#3 - Gently fold the cookie around the marshmallow and roll into a ball
#4 - Roll your cookie dough ball in granulated sugar
#5 - Place onto a parchment lined cookie sheet
Bake at 375 degrees for 11-13 minutes. Allow to cool before serving. Enjoy!
