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Mexican marshmallow cookies are easy to make and full of chocolate flavor. They get a spicy twist with cinnamon and chili powder.
Want to try another fun holiday cookie? Make Biscoff cookies, hot cocoa cookies, or Toasted reindeer tracks pudding cookies next!
Table of Contents
You may be surprised by seeing chili powder in a cookie recipe, but I promise the subtle kick of the chilis with the cinnamon is a welcome addition to the chocolate and marshmallows. They’re not too spicy, even your kids will love them!
Ingredient Notes
- Unsalted butter: vegan butter works well too.
- Sugars: granulated sugar and packed brown sugar
- Egg: try to use a room temperature egg so it beats into the batter more evenly.
- Vanilla extract
- All purpose flour: we also tested these with 1:1 gluten free flour and they worked well.
- Cocoa powder: we’re using a natural cocoa powder, which means it contains less acid compared to dutch cocoa powder. Be sure to check which one you have at home!
- Baking soda: the baking soda reacts to the acid in the brown sugar and helps these Mexican marshmallow cookies rise.
- Salt
- Spices: cinnamon and chili powder give these cookies a little spice and heat and will leave people asking what’s in them.
- Chocolate chips: semi-sweet chocolate chips are a welcome addition to this chocolate cookie dough.
- Mini marshmallows: they’re placed on top and broiled to golden brown to make these Mexican hot chocolate cookies look even more delicious.
How to Make Mexican Marshmallow Cookies
Make the dough
- Add the butter, granulated sugar and brown sugar to a large bowl using a hand-held or stand mixer fitted with a paddle attachment. Beat on medium-high speed for 3 minutes, until it’s light and fluffy in color.
- With the mixer still on, beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, salt, chili powder and cinnamon together until combined. Turn the mixer down to low speed and slowly add the dry flour mixture into the wet ingredients. This helps prevent the flour from flying everywhere.
- Add the chocolate chips and stir for another 30 seconds to combine. Cover tightly with plastic wrap and chill for at least 2 hours and up to 3 days.
Bake and top with marshmallows
- Scoop one heaping tablespoon out of the cookiedough for each cookie then roll into balls and shape them into slightly taller cones cones. You want it to be more tall than it is round. See image below for example.
- Arrange the dough 2-3 inches apart on a baking sheet lined with parchment paper or silpat mats. Bake the cookies in the preheated oven for 8-9 minutes or until the edges are just set and the middles are still a little under-baked. Remove the cookies from the oven and switch the oven to broil on high. Add 3-4 mini marshmallow halves on top of each cookie then broil for 30-45 seconds until they’re puffed up and golden brown on the top. I like to press a few more chocolate chips around the marshmallows simply for looks. Allow to cool a few minutes on the baking sheet then transfer to a wire cooling rack to cool completely.
Dietary Modifications
- Gluten free: use a 1:1 gluten free flour like Bob’s Red Mill or King Arthur’s.
- Diary free: swap the butter for a high quality vegan butter (we like Myokos).
Storage Instructions
- How to freeze the dough: scoop the dough into balls and place on a large baking sheet in the freezer. Allow them to freeze solid then transfer them to a plastic or reusable airtight bag to save room and store for up to 3 months. Bake straight from frozen. You may need to add a minute or two to the bake time.
- Store in the fridge: Place the cooled cookies in an airtight container in the fridge for up to 5 days. You can also chill the cookie dough in the fridge for up to 3 days.
More chocolate cookies
- Double chocolate chunk marshmallow cookies
- Double chocolate peppermint cookies (paleo)
- Hot cocoa cookies (gluten free option)
- Gluten free chocolate crinkle cookies
- No bake chocolate oatmeal cookies
Mexican Marshmallow Cookies
Mexican marshmallow cookies are easy to make and full of chocolate flavor. They get a spicy twist with cinnamon and chili powder.
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Servings: 16 cookies
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.
Last step! If you make this, please leave a review letting us know how it was!
Notes
How to freeze the dough: scoop the dough into balls and place on a large baking sheet in the freezer. Allow them to freeze solid then transfer them to a plastic or reusable airtight bag to save room and store for up to 3 months. Bake straight from frozen. You may need to add a minute or two to the bake time.
This recipe was adapted from our double chocolate chunk marshmallow cookies.
Nutrition
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 25.2g | Protein: 2.3g | Fat: 8.3g | Cholesterol: 26.9mg | Sodium: 126.4mg | Fiber: 1.6g | Sugar: 16.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
