If you love the bold flavors of Mexican hot chocolate, you’re going to adore these Mexican hot chocolate cookies. Packed with cocoa, cinnamon, and just a whisper of cayenne, these cookies wrap all the cozy warmth of abuelita-style hot chocolate into a chewy, gooey bite. In this article, I’ll walk you through the story behind these spicy-sweet treats, the ingredients you need, and how to make them step by step. You’ll also learn how to store, freeze, and serve them to maximize that molten marshmallow magic. Whether for a winter gathering or just a sweet craving, these cookies never disappoint.
Chocolate with a Kick: A Family Favorite
The very first time I made Mexican hot chocolate cookies, it was a chilly Sunday afternoon in our little kitchen filled with the smells of cinnamon and cocoa. My Grandma, who always had a soft spot for anything chocolate, peeked over my shoulder and smiled. “¿Picante y dulce? That’s how life should be.” She was right.
Growing up in a multigenerational home, we celebrated with desserts that had roots in stories. While my mom worked late shifts, Grandma filled our kitchen with warmth, stories from Michoacán, and of course—recipes. These cookies were inspired by the traditional flavors of Mexican hot chocolate she used to brew on the stovetop—rich, slightly spicy, and filled with soul.
Just like her beloved Polvorones Mexican cookies, these aren’t your average treats. What makes them stand out? It’s the contrast. Soft chocolate dough, a hint of spice from cayenne, aromatic cinnamon, and the surprise of a gooey marshmallow center. Every bite feels like sipping a cup of champurrado by the fire.
Making these cookies with my daughter now feels like continuing that delicious legacy. She loves helping wrap the marshmallows in dough, just like I used to help roll Mexican marshmallow cookies with Grandma. For me, baking isn’t just about ingredients—it’s about memory and meaning.
If you’re craving something more exciting than the usual chocolate chip, or if you love the cozy heat of Mexican flavors, these cookies will absolutely win your heart. Ready to turn your oven into a place of chocolatey magic? Let’s dive into the ingredients next.
What You’ll Need for Mexican Hot Chocolate Cookies
Bold Ingredients for Big Flavor
What makes Mexican hot chocolate cookies unforgettable is their mix of rich cocoa and warming spices. Each ingredient adds depth, texture, or a tiny surprise. Cayenne offers a gentle kick, cinnamon gives comfort, and frozen mini marshmallows create that melty center everyone loves.
Here’s the full list of ingredients. No fancy tools—just pantry staples with a twist. These quantities yield 20 to 24 cookies, depending on the size of your scoops.
Full Ingredient List (Yield: 20 to 24 cookies)
- 1½ cups (192 grams) all-purpose flour
- ½ cup (51 grams) cocoa powder, preferably Dutch-processed
- 1 teaspoon baking soda
- 1 teaspoon kosher salt (like Diamond Crystal)
- ½ teaspoon ground cayenne pepper
- 3 teaspoons ground cinnamon (divided use)
- ½ cup (113 grams) unsalted butter, room temperature
- 1½ cups (305 grams) light brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- Mini marshmallows (enough for ~5 per cookie), frozen solid
- ¼ cup (50 grams) granulated sugar
If you’re missing cinnamon or want a deeper, molasses-like warmth, consider using Cafe de Olla syrup to drizzle or dip these cookies post-bake. It’s a great way to elevate the flavor while keeping with the traditional Mexican vibe.
Why You Shouldn’t Skip the Cayenne
The cayenne doesn’t make these cookies hot—it enhances the chocolate. You’ll barely notice the heat, but you will notice the depth. Think of it like adding salt to caramel—it sharpens everything. It’s that perfect edge that makes these cookies unique from anything you’d find in a standard chocolate batch.
And of course, using frozen marshmallows is non-negotiable. It helps them hold their shape during baking so they melt at just the right moment. Don’t skip that freezer step.
How to Make Mexican Hot Chocolate Cookies
Step-by-Step for Gooey, Spiced Perfection
Making Mexican hot chocolate cookies might sound fancy, but it’s actually a very doable, home-baker-friendly process. Follow these steps, and you’ll get soft, fudgy cookies with a gooey marshmallow surprise every time.
Step-by-Step Instructions
Step 1:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, cayenne, and 2 teaspoons of the ground cinnamon. This spice blend is what gives the cookies their signature heat-meets-sweet character.
Step 2:
In a stand mixer or large bowl with a hand mixer, beat the butter and brown sugar on medium-high until light and fluffy—about 2 minutes. Add the egg and vanilla extract. Continue beating for another 2 minutes until creamy.
Step 3:
Reduce the mixer speed to low and slowly add the dry ingredients. Mix just until no dry spots remain—about 1 minute. Don’t overmix or you’ll lose the soft texture.
Step 4:
Using a 2-tablespoon cookie scoop, portion the dough into mounds. Place them on a baking sheet and refrigerate for at least 2 hours, or overnight for deeper flavor. While they chill, freeze your mini marshmallows if you haven’t already.
Step 5:
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. In a small bowl, mix the remaining 1 teaspoon cinnamon with granulated sugar.
Take one dough mound, flatten slightly, and place about 5 frozen marshmallows in the center. Fold dough around marshmallows, roll into a ball, and coat in the cinnamon sugar. Repeat.
Step 6:
Place cookie dough balls 3 inches apart on the baking sheet. Bake 10–12 minutes, rotating halfway through. Cookies should puff slightly and show molten marshmallow peeking through.
Cool 5 minutes on the baking sheet before transferring to a wire rack.
These cookies are just as magical as a spoonful of chocoflan—surprising, rich, and worth every bite.
Serving, Variations & Storing Tips
How to Serve Them Like a Pro
These Mexican hot chocolate cookies are best served slightly warm when the marshmallow is still gooey and the edges are just set. If they’ve cooled, pop one in the microwave for 8 to 10 seconds—it brings back the melty center instantly.
Pair them with a glass of milk, or better yet, a mug of café de olla or traditional Mexican hot chocolate. The cinnamon and spice in both the cookie and drink blend beautifully, creating the ultimate cozy dessert moment.
For parties, arrange them on a platter sprinkled with extra cinnamon sugar or cocoa powder. You can even dip half in melted chocolate for a dramatic twist.
Flavor Variations to Try
If you’re feeling playful, here are a few spins on the original recipe:
- Chipotle instead of cayenne: Smokier heat with a savory edge.
- Espresso powder in the dough: Boosts the chocolate flavor.
- Stuff with caramel bits: For a dulce-de-leche-style surprise.
- Roll in chili-lime sugar: Yes, it’s bold—but think Mexican fruit cups in cookie form!
These cookies also pair wonderfully with other spicy-sweet Mexican desserts like jalapeño fudge or Mexican marshmallow cookies if you want a themed dessert table.
Storage and Freezing Tips
Keep baked cookies in an airtight container at room temperature for up to 3 days. To store longer, freeze unbaked dough balls (before rolling in sugar) in a container for up to 3 months.
To bake from frozen: Let sit for 5 minutes, roll in cinnamon sugar, and bake at 350°F for 13–15 minutes. They’ll turn out just as fluffy and gooey as the fresh batch.
Don’t store them while still warm—the steam will make the cookies soggy and melt the marshmallow too much.
FAQs About Mexican Hot Chocolate Cookies
What makes Mexican hot chocolate cookies different?
These cookies are inspired by the flavors of traditional Mexican hot chocolate. They include warming spices like cinnamon and cayenne, which elevate the chocolate flavor and create a gentle heat. Plus, each cookie is filled with gooey marshmallows, just like the real drink.
Can you freeze the dough or baked cookies?
Yes! You can freeze the unbaked dough (before rolling in cinnamon sugar) for up to 3 months. To bake, thaw for 5 minutes, coat in cinnamon sugar, and bake as directed. Baked cookies can also be frozen, but the marshmallow texture is best when freshly baked.
Why are cayenne and cinnamon used together?
Cinnamon adds warmth and depth, while cayenne enhances the chocolate without making the cookie too spicy. Together, they mimic the traditional flavors of Mexican chocolate and bring complexity to each bite.
How do you keep the marshmallows from melting too soon?
Freezing the mini marshmallows before stuffing them into the dough helps them hold their shape during baking. This ensures they melt at just the right moment, leaving you with that signature molten center.
Conclusion
These Mexican hot chocolate cookies are more than just a dessert—they’re a celebration of culture, memory, and flavor. With rich cocoa, warm cinnamon, and a touch of cayenne, they bring a nostalgic comfort that’s hard to beat. Whether you serve them during the holidays or on a cozy weekend, they’re sure to become a family favorite.
If you love bold flavors and comforting sweets, try these next: Polvorones Mexican Cookies or Chocoflan Heart Shape. They each have their own sweet story to tell.
Print
Mexican Hot Chocolate Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Mexican hot chocolate cookies packed with cinnamon, cocoa, and a hint of cayenne. Each one hides a gooey marshmallow center for the perfect mix of warmth and indulgence.
Ingredients
1½ cups (192g) all-purpose flour
½ cup (51g) Dutch-process cocoa powder
1 tsp baking soda
1 tsp kosher salt
½ tsp cayenne pepper
3 tsp ground cinnamon (divided)
½ cup (113g) unsalted butter, room temp
1½ cups (305g) light brown sugar
1 large egg, room temp
2 tsp vanilla extract
Frozen mini marshmallows
¼ cup (50g) granulated sugar
Instructions
1. Whisk together flour, cocoa, baking soda, salt, cayenne, and 2 tsp cinnamon.
2. In a mixer, cream butter and brown sugar until fluffy. Add egg and vanilla; beat until smooth.
3. Add dry ingredients and mix until just combined. Scoop dough into balls and chill for 2+ hours.
4. Preheat oven to 350°F. Mix remaining cinnamon with granulated sugar.
5. Flatten dough balls, place 5 frozen marshmallows inside, seal, roll into ball, and coat in cinnamon sugar.
6. Place on lined baking sheets 3 inches apart. Bake for 10–12 mins. Let cool 5 mins before moving to wire rack.
Notes
Freeze marshmallows solid before baking to prevent leaking.
Store cookies in an airtight container for up to 3 days.
Dough balls can be frozen for 3 months and baked from frozen.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 18mg