These Mexican Hot Chocolate Cookies are made with a dark chocolate cookie and all of the flavor you love from that favorite spicy hot chocolate drink!

Mexican Hot Chocolate Cookies Recipe from addapinch.com

I love a good cookie. I also love a big, warm mug of Mexican hot chocolate. Combining the two is a no brainer, in my humble opinion. Ha. If you are like me, you’ll definitely want to make these cookies soon. So simple to make, I love that they are a bit different from the cookies that I usually am making. They are perfect anytime, but are especially delicious in cooler weather with a mug of hot chocolate to go along with them. The flavors of the cookies are out of this world and make for a favorite on the cookie platter! It is also pretty fitting that I’m sharing this cookie recipe with you today of all days, since today Mama and I are in Cozumel on our cruise. We left last Saturday for a cruise to the Grand Cayman and Cozumel on the Carribean Princess and have been having a blast!

We’ve read, napped, shopped, spent time in the spa and eaten more than either of us could have imagined we’d have eaten in our lives! Did I mention we’ve napped? I do wish I’d packed a few of these cookies to bring along to share with our hosts for our excursion. I think they’ll deserve them after trying to teach us how to salsa dance! Talk about two left feet and no rhythm. That’d be us!

Mexican Hot Chocolate Cookies Recipe from addapinch.com

Here’s my Mexican Hot Chocolate Cookie recipe. I just know you are going to love them!

Mexican Hot Chocolate Cookies Recipe

These Mexican Hot Chocolate Cookies are made with a dark chocolate cookie and all of the flavor you love from that favorite spicy hot chocolate drink!
5 from 2 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 36 cookies
Course Dessert
Calories: 158kcal
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 cup butter
  • 1 1/2 cups brown sugar packed
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/2 cups flour
  • 1/2 cup dark cocoa powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • 1 cup chocolate chips
  • 1/2 cup mini marshmallows

Instructions

  • Preheat oven to 350º F. Cream butter then add sugars and mix until light and fluffy. Add eggs and vanilla and mix until well-combined. Add flour, cocoa powder, salt, chile powder, cinnamon, and baking soda to butter mixture. Mix well and then stir in chocolate chips and marshmallows.
  • Scoop cookie dough onto a cookie sheet spacing well apart to allow room for the cookie to spread lightly.
  • Bake for about 10-12 minutes or until lightly browned.

Nutrition Information

Calories: 158kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 112mg | Potassium: 46mg | Fiber: 1g | Sugar: 15g | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.8mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

 

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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15 Comments Leave a comment or review

  1. I think my kids will love these, but I’ll have to omit the chile for them. 😛 And THAT MUG! Please share a close up of that gorgeous mug and where I can get one like that.

  2. These are amazing! Perfect texture, and just the right amount of heat. Every recipe I’ve made from your blog has been delicious. You’re my new go to cookbook. Thank you!

  3. My husband loves these! I only used half the recommended chili powder, and it was perfect for us. Thanks for another terrific cookie recipe.

    1. Hi Heather,
      The marshmallows do melt and spread a bit while baking. I use mini marshmallows in the cookies which limits the amount of spread that they make. I hope that helps!

  4. These. Are. Awesome. Made them last night for a Mexican-themed dinner party and they were a HUGE hit. I pressed three marshmallows into the top of each cookie prior to baking and they spread minimally; plus they were nice and browned on top which looked awesome. I think I’ll add more chili powder and cinnamon next time for extra kick. Thank you!

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