These Mexican Hot Chocolate Cookies are the perfect addition to your Christmas baking lineup. They are soft, spiced and chocolatey.
If you are a brownie lover, these fudgy chocolate cookies are going to become a favorite.
In the movie "It ends with us" Atlas makes a version of these hot chocolate cookies but adding the Mexican spices elevates them to the next level.
These cookies are spiced with cinnamon and cloves for that Mexican hot chocolate taste. Topped with melted chocolate and gooey marshmallows these are the best hot chocolate cookies.
Recipe highlights
These cookies are easy to make, require no chill time and use everyday ingredients.
- Hot chocolate cookies are ready in under 30 minutes.
- Use pantry ingredients.
- These cookies have incredible soft texture similar to a brownie.
Ingredients
- Softened butter.
- Egg.
- Cacao powder.
- Cloves and cinnamon.
- All-purpose flour.
- Baking powder.
- Salt.
- Chocolate chips.
- Mini marshmallows.
Recipe tips
One of the keys to getting the best texture in these cookies is to cream the butter and sugar well. I used a stand mixer to make them but a hand mixer will work too.
When it comes to the cacao powder and the chocolate chips, the Guittard brand is my favorite. Use a quality chocolate for the best taste.
The cinnamon and cloves add a subtle warmth to these cookies and it is key in giving them that Mexican flavor.
Storage
These cookies keep well on the kitchen counter in an airtight container for up to 2 days.
I do not recommend refrigerating the baked cookies but you can refrigerate the raw dough for up to a week.
Mexican Hot Chocolate Cookies
Equipment
- 1 Stand mixer or hand mixer
Ingredients
- ½ cup Unsalted butter 1 stick, 113 grams. Softened.
- ¼ cup Brown sugar
- 1 Egg
- 2 teaspoons Vanilla extract
- 1 ¼ cups All-purpose flour 175 grams
- ¼ cup Cacao powder
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground cloves
- ½ cup Chocolate chips I used milk chocolate chips
- ¼ cup Mini marshmallows
Instructions
- Preheat the oven to 350°F
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium speed for about 2 minutes.
- Add the egg and vanilla and beat until the batter is pale in color, about 2 minutes.
- In a bowl whisk together the flour, cacao powder, baking powder, salt, cinnamon and cloves.
- Add the dry ingredients to the butter mixture and mix on low for about 1 minute until a dough forms.
- Scoop the dough into a lined baking sheet with parchment paper.
- Bake for 8-10 minutes until the cookies have puffed up and are crispy on the edges and slightly soft in the center.
- Remove the cookies from the oven and allow them to cool down for about 10 minutes.
- Melt the chocolate chips in the microwave in 30 second intervals. Mix with a spoon after each 30 second round until the chips have fully melted.
- Spoon the melted chocolate over the cookies and decorate with mini marshmallows.
- I melted the mini marshmallows with a torch but you can pop them in the oven with the broiler on high for 30 seconds to a minute. Keep a watchful eye as they can burn easily.
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