Mexican Hot Chocolate Cookies
Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon chili powder adjust to taste
- ⅛ teaspoon cayenne pepper optional
- ¼ cup granulated sugar for rolling
- ½ teaspoon ground cinnamon for rolling
- ½ cup dark chocolate chunks optional
- Mini marshmallows optional, for topping
Instructions
- Whisk flour, cocoa powder, baking soda, salt, cinnamon, chili powder, and cayenne together.
- Beat butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add egg and vanilla extract and mix until combined.
- Add dry ingredients and mix just until a soft dough forms. Fold in chocolate chunks if using.
- Cover and refrigerate dough for 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets.
- Mix rolling sugar and cinnamon in a small bowl.
- Scoop tablespoon-sized dough portions, roll into balls, then coat in cinnamon sugar.
- Place cookies 2 inches apart on baking sheets.
- Bake 10–12 minutes until edges are set and centers are soft.
- Add mini marshmallows during the last 2 minutes if using.
- Cool on baking sheet for 5 minutes, then transfer to a rack.
Notes
• Spice should be warming, not overpowering
• Chilling prevents excess spreading
• Do not overbake for soft centers
• Cinnamon sugar coating enhances aroma and texture
• Chilling prevents excess spreading
• Do not overbake for soft centers
• Cinnamon sugar coating enhances aroma and texture