Mexican Hot Chocolate Cookies
These dark, double chocolate cookies are stuffed with marshmallows and full of cinnamon flavor. Add to that the chili and cayenne that hit at the end, and you have a cookie that warms you from the inside out. Yields about 15-16 cookies
Servings
15-16cookie
Cook Time
15-17minutes
Servings
15-16cookie
Cook Time
15-17minutes
Ingredients
Cinnamon Milk Crumbs
Mexican Hot Chocolate Cookies
Instructions
Cinnamon Milk Crumbs
  1. Preeat the oven to 250°F and line a baking sheet with parchment paper. Set aside.
  2. In a small bowl, whisk together 3 Tbsp of the instant nonfat dry milk, 4 tsp all-purpose flour, 1 tsp corn starch, 1 tsp granulated sugar, pinch of salt, and 1 tsp cinnamon.
  3. Using a spatula, stir in the 1 1/2 Tbsp melted butter until small clumps start to form. Spread the mixture the prepared baking sheet and bake 20 minutes until sandy.
  4. Return the crumbs to the small bowl, stir in the other 1 Tbsp of nonfat instant dry milk. Add the melted white chocolate and stir until evenly coated. Set aside.
Mexican Hot Chocolate Cookies
  1. In the bowl of a stand mixer, or with a hand mixer, cream together the 1/2 cup cold, cubed butter, 3/4 cup light brown sugar, and 1/4 cup granulated sugar until light and fluffy, about 3-5 minutes.
  2. Add the egg, vanilla extract, and melted and cooled bittersweet chocolate one at a time. Mix to combine between each addition. Using a spatula, scrape down the sides of the mixing bowl.
  3. In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 2 Tbsp dark cocoa powder, 1 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon, 1/4 tsp chili powder, and 1/4 tsp cayenne pepper. Add to the mixing bowl 1/2 at a time. Mix until the dough just begins to come together.
  4. Add the 1/2 cup bittersweet chocolate chips and full recipe of cinnamon milk crumbs. Transfer back to the medium bowl that held the dry ingredients and chill about 30 minutes.
  5. Preheat the oven to 325°F and line two baking sheets with parchment paper. Using a large scoop, spoon out a mound of dough. Use a clean finger or butter knife to create a hole in the center–excess dough should go over the edges of the scoop. Squish down one of the marshmallow halves and place it into the hole. Fold down the excess dough and press down so that it’s fully compacted in the scoop. Place on the baking sheet and sprinkle with coarse/flaked sea salt.
  6. Bake about 15-17 minutes. Remove from the oven, allow to cool for 3 minutes, then transfer to a wire rack or a cool baking sheet.

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