Mexican Hot Chocolate Cookies
These Mexican Hot Chocolate Cookies are the perfect addition to your Christmas baking lineup. They are soft, spiced and chocolatey.
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.
Tried this recipe?Let us know how it was!