Description
Soft, chewy cookies bursting with the warm, spicy flavors of Mexican hot chocolate—cinnamon, cayenne, and rich chocolate. Each bite blends sweet, dark chocolate chips with a subtle heat and optional marshmallow crunch, perfect for cozy dessert moments.
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar, packed
- 1 cup (226g) unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (320g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 cup (175g) chocolate chips (dark or semi-sweet)
- 1/2 cup (90g) mini marshmallows (optional)
Instructions
- In a large bowl, cream granulated sugar, brown sugar, and butter until light and fluffy (3–5 minutes).
- Beat in eggs and vanilla extract until fully incorporated.
- In a separate bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and cayenne.
- Add dry ingredients to wet mixture gradually, mixing until just combined (do not overmix).
- Gently fold in chocolate chips and marshmallows (if using).
- Cover dough and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough onto the sheet (2 inches apart). Bake 10–15 minutes, until edges are set but centers are soft.
- Cool 5 minutes on the sheet, then transfer to a wire rack.
Notes
- Chilling the dough ensures cookies hold their shape while baking.
- Adjust cayenne to taste for more or less heat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
Keywords: Mexican, chocolate cookies, cinnamon, cayenne, chocolate chip cookies, chewy cookies