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Mexican Hot Chocolate Cookies

Cook Time 20 minutes
Servings 18 cookies

Ingredients
  

  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon cayenne
  • 1 package semi-sweet chocolate chips
  • 9 marshmallows cut in half length-wise

Instructions
 

  • Preheat oven to 325°F. Line two baking sheets with parchment paper or grease with nonstick cooking spray.
  • Using a stand or handheld mixer, cream together the butter and the sugars on medium speed for a couple minutes until light and fluffy. Scrape the sides of the bowl with a spatula.
  • Add the eggs and vanilla and mix to incorporate.
  • In a small bowl, combine the flour, baking soda, salt, cinnamon, and cayenne.
  • Add the flour mixture to the butter mixture on low speed and mix until just incorporated.
  • Stir in the chocolate chips. Chill the dough in the refrigerator for 30 minutes. Scoop into 2-3 inch rounds and space evenly apart on the baking sheets.
  • Bake for 20 minutes.* Place a marshmallow half on top of each cookie. Toast each marshmallow until slightly golden with a kitchen torch. Cool a few minutes before serving. If not eating immediately, warm in the microwave for a few seconds before enjoying.

Notes

*If you are not using a kitchen torch to toast the marshmallows, take the cookies out at 17 minutes, place the marshmallow halves on top of the cookies, and bake an additional 3 minutes.