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These Mexican Hot Chocolate Cookies bring warmth and spice of Mexican hot chocolate right to your kitchen. They’re the perfect blend of rich cocoa, a hint of cinnamon, and a touch of chili powder. The gooey marshmallow center and melty chocolate chips make each bite better than the last!
Want to try another fun holiday cookie? Make Biscoff cookies, hot cocoa cookies, or Toasted reindeer tracks pudding cookies next!
Table of Contents
Whether you’re baking for family gatherings, holiday parties, or just a cozy night in, this hot chocolate Mexican cookies is the perfect chocolate cookie. It’s just like the classic hot cocoa cookie, but with cinnamon, chili powder, and marshmallow fluff.
The absolute standout combination of spices and rich chocolate are perfectly balanced to create a cookie that’s both familiar and adventurous. Kind of like these Reindeer tracks pudding cookies or Christmas crack cookies.
They have just the right amount of heat to elevate the traditional chocolate cookie, while the marshmallow fluff center gives them a gooey surprise.
Ingredients You Need
- All-Purpose Flour (gluten-free if needed): Provides the structure for the cookies.
- Unsweetened Cocoa Powder: Natural cocoa powder (not Dutch processed).
- Cozy spices: cinnamon and chili powder make them taste just like the classic Mexican hot chocolate!
- Unsalted Butter, Softened to Room Temperature: Provides richness and helps create a tender, chewy texture.
- Sugar: Both granulated sugar and brown sugar for moisture and texture.
- Egg: Binds the ingredients together and adds moisture for a tender crumb.
- Milk: Cocoa powder dries out doughs slightly so adding in some milk keeps them rich and fudgy!
- Chocolate Chips: For the perfect melty chocolate bite.
- Marshmallow Fluff: My favorite way to add marshmallow to cookies (as seen in rocky road cookies and s’mores cookie bars).
How to Make Mexican Hot Chocolate Cookies
Step 1. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, kosher salt, cinnamon, and chili powder until well combined.
Step 2. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and light brown sugar on medium-high speed for 2-3 minutes until light and fluffy.
Step 3. Add Egg and Vanilla: Beat in the egg, pure vanilla extract, and milk until fully incorporated.
Step 4. Finish the Dough and Chill: Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined. Stir in the chocolate chips then cover and chill for at least 2 hours.
Step 5. Assemble the Cookies: Scoop 1/4 cup of dough, break it in half, and press a spoon or thumb into one half to create a well. Place a tablespoon of marshmallow fluff in the center. Place the other half on top and pinch the seems then form it into a cookie dough ball.
Step 6. Bake: Arrange the cookies 2-3 inches apart on the prepared baking sheets. Bake for 10-12 minutes until the edges are set and the tops look slightly soft.
Recipe Tips
- Chill the Dough: Don’t skip chilling the dough for at least 2 hours. This step is crucial to prevent the cookies from spreading too much during baking.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for a smooth and creamy batter.
- Evenly Distribute Marshmallow: When adding the marshmallow fluff, make sure to distribute it evenly to avoid overly gooey spots.
- Monitor Baking Time: Keep a close eye on the cookies during the last few minutes of baking to prevent over-browning.
- Customize Your Mix-Ins: Feel free to add nuts (if desired) or swap out chocolate chips for white chocolate or dark chocolate for varied flavors.
Recipe FAQs
Yes! Simply substitute all-purpose flour with a 1:1 gluten-free flour blend to make these cookies suitable for those with gluten sensitivities.
You can use mini marshmallows or a dab of chocolate spread if marshmallow fluff is not available. I tested these with mini marshmallows and found they melted more than the fluff so run a cup around the outside if they spread/melt.
Mexican hot chocolate incorporates warming spices like cinnamon and a hint of chili powder, adding depth and a subtle kick to the flavor profile.
How to Store Mexican Marshmallow Cookies
Make-ahead: Prepare your Mexican Hot Chocolate Cookies up to three days in advance by chilling the dough in the refrigerator. This not only saves time on baking days but also allows the flavors to meld beautifully, enhancing the overall taste of the cookies.
Storage: Once baked, let your cookies cool completely on a wire rack before transferring them to an airtight container. They can be stored at room temperature for up to one week or frozen for up to three months. To enjoy, simply thaw the cookies at room temperature or reheat them in the oven at 350°F for a few minutes until warmed through.
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Mexican Hot Chocolate Cookies
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Ingredients
- 1 cup all-purpose flour gluten-free if needed
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon chili powder
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 Tablespoon milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup marshmallow fluff
Instructions
- Note: This cookie dough requires at least 2 hours of chilling. The cookies will be thicker the longer they chill (up to 3 days).
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and chili powder.1 cup all-purpose flour, 2/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon cinnamon, 1 teaspoon chili powder
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes, until light and fluffy.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar packed
- Add the egg, vanilla extract, and milk and beat until combined, scraping down the sides and bottom of the bowl as needed.1 large egg, 1 teaspoon pure vanilla extract, 1 Tablespoon milk
- Turn the mixer down to low speed and slowly add the dry ingredients into the wet ingredients until combined.
- Add the chocolate chips and mix using a rubber spatula to incorporate. Cover with plastic wrap and chill for at least 2 hours or up to 3 days. Do not skip this step (it prevents them from spreading).1 cup semi-sweet chocolate chips
- If the dough was chilling for longer than 24 hours, allow it to soften at room temperature for 15-30 minutes for easier scooping. Use a 1/4 cup to scoop out the dough. Break each dough ball in half and use your thumb or the back of a Tabelspoon to make an indent in one of of the dough. Scoop 1 Tablespoon of marshmallow fluff into the well of dough. Clover it with the other half of the dough and form it into a large dough ball. Leave some of the marshmallow showing on the tops of the cookies so you can see the fluff after it bakes.
- Arrange the cookie dough balls 2-3 inches apart. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the tops look slightly soft. Cool the cookies for 5 minutes on the cookie sheet then transfer them to a cooling rack to cool completely. Optionally use a kitchen torch to toast the tops of the marshmallow.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
