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mexican marshmallow cookies topped with toasted mini marshmallows on a serving platter
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5 from 2 votes

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.
Prep Time15 mins
Cook Time10 mins
Chill Time2 hrs
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American, Mexican
Diet: Gluten Free
Keyword: chili powder, chocolate chip muffins, marshmallow
Servings: 16 cookies
Calories: 174kcal


  • 1/2 cup unsalted butter or vegan 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 cup all-purpose flour or 1:1 gluten free flour
  • 1/2 cup natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon chili powder
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup mini marshmallows cut in half


  • Note: This cookie dough requires at least 2 hours of chilling. The cookies will be thicker the longer they chill (up to 3 days).
  • 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 medium bowl, whisk the flour, cocoa powder, baking soda, salt, chili powder and cinnamon together until combined. Turn the mixer down to low and slowly add the dry ingredients into the wet ingredients. This helps prevent the flour from flying everywhere.
  • Add the chocolate chunks and marshmallows and mix using a rubber spatula to incorporate. Cover tightly with plastic wrap and chill for at least 2 hours and up to 3 days. Do not skip this step. You could also scoop and freezer the dough at this point (see notes).
  • Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  • Remove the dough from the refrigerator. Scoop one heaping tablespoon out of the cookie dough for each cookie then roll into balls and shape them into slightly taller cylinders. You want it to be more tall than it is round. See image in the post for example.
  • Arrange the dough 2-3 inches apart on the prepared baking sheet. 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 rack to cool completely.


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.


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