Mexican Hot Chocolate Cookies Recipe
User Reviews
5.0
3 reviews
Excellent
Mexican Hot Chocolate Cookies Recipe
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Quick and easy Mexican Hot Chocolate Cookies come together in one bowl and no chill time required. Extra chocolate-y with dark cocoa and melty chocolate chips, these cookies are spiced with ground cinnamon and a hint of cayenne. Top it all off with melty marshmallows for a cookie version of a warm mug of hot cocoa.
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Ingredients
- ½ cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ⅓ cup dark cocoa powder
- 1 tsp ground cinnamon
- ½ tsp cayenne
- ½ tsp salt
- 1 tsp baking powder
- 8 ounces semi sweet chocolate chopped, or use 1/2 cup chocolate chips
- ¾ cup mini marshmallows
Instructions
- Preheat oven to 350 F°. Line a large baking pan with a silicone baking mat or parchment paper and set aside.
- In a medium size mixing bowl, cream the butter and sugar using a hand or stand mixer.
- Add the egg and vanilla extract, continue mixing until just combined.
- Add the dry ingredients into the bowl with the wet, using the mixer, mix until combined and dough comes mostly together.
- Add the chocolate and using a wooden spoon mix this into the dough.
- Scoop the dough using a cookie scoop, or into approximately 2 tablespoon amounts. Gently roll dough into a ball and place on the cookie sheet, giving 3 inches of space in between (should be able to easily fit 8-9 cookies on a sheet.)
- Bake the cookies for 8 minutes, then carefully remove from the oven, place 2-3 mini marshmallows on top of each cookie, gently pressing down so they stick to the top of the cookie.
- Place the cookie sheet back in the oven and continue baking an additional 2 minutes.
- Remove and let the cookies cool on the baking sheet for 5 minutes then remove to a wire rack to continue cooling.
- Continue until all cookie dough has been baked. Recipe makes 24 cookies.
Equipments used:
Notes
- Flour: this recipe was tested using all purpose flour.
- Light Brown Sugar: this helps keep the cookies moist and tender.
- Dark Cocoa Powder: Hershey’s Dark Cocoa is a popular option, but you can use any DARK cocoa powder. This is considered a Dutch Processed Cocoa powder.
- Cayenne: only a small amount is used, these cookies are not spicy. Feel free to adjust the amount called for as needed.
- Baking Powder: this is used as the leavener in this recipe due to using Dutch Processed cocoa.
Nutrition Information
Show Details
Serving
1cookie
Calories
151kcal
(8%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
74mg
(3%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
150IU
(3%)
Vitamin C
0.03mg
(0%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 151kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 74mg | 3% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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