If you’re looking for a dessert that blends cozy tradition with bold flavor, Mexican marshmallow cookies are your answer. These chocolatey, spiced treats combine cinnamon and chili powder with a soft marshmallow center—pure magic in every bite. In this guide, I’ll walk you through the story behind this family-favorite recipe, share the exact ingredients, explain the method step-by-step, and offer variations you’ll love. Whether you’re baking for the holidays or a weekend treat, these cookies never disappoint.
Table of Contents
Table of Contents
Why These Cookies Hold a Special Place in Our Kitchen
I still remember the first time we made Mexican marshmallow cookies in our kitchen. It was a cold December afternoon, and my daughter had just come home from kindergarten, cheeks pink from the wind. Grandma, always quick with a sweet idea, said, “Let’s bake something warm—and spicy!” That day, she pulled out cinnamon, chili powder, cocoa, and marshmallow fluff, combining her love for Mexican hot chocolate with the fun of cookie baking.
The smell that filled the kitchen? Heavenly. That moment sealed it: these cookies became a new holiday tradition. Every year since, we bake them together—four generations mixing, rolling, laughing, and sneaking bits of marshmallow when no one’s looking.
These cookies aren’t just a treat—they’re a connection to Grandma’s Michoacán roots and our multigenerational love of flavor and family. And now I get to share them with you.
What Makes Mexican Marshmallow Cookies Unique
Unlike regular chocolate cookies, Mexican marshmallow cookies have a distinct twist. Cocoa powder creates a rich base, but it’s the cinnamon and hint of chili powder that elevate each bite. That balance of warmth and sweetness makes them truly unforgettable.
The gooey marshmallow center? That’s what takes them from “yummy” to “wow.” It melts slightly when baked, giving you that ooey-gooey texture that makes everyone reach for seconds.
If you love desserts that surprise and comfort all at once, this recipe delivers. Plus, it’s flexible—you can even make it gluten-free. Coming up, I’ll walk you through the exact ingredients you’ll need to recreate these cookies at home.
Ingredients – The Perfect Blend of Heat, Sweet & Soft
Key Ingredients for Authentic Flavor
To make truly irresistible Mexican marshmallow cookies, it’s all about the balance between rich chocolate, warm spice, and chewy texture. These aren’t your average cookies—they’re inspired by Mexican hot chocolate, which means cinnamon and chili powder are non-negotiable. Here’s what you’ll need:
Ingredients List:
- 1 cup all-purpose flour (or 1:1 gluten-free blend)
- 2/3 cup unsweetened cocoa powder (natural, not Dutch-processed)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder (adjust to taste)
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup marshmallow fluff
Don’t worry—this combo might seem bold, but it creates a cookie that’s rich, spiced, and totally satisfying.
Choosing the Right Cocoa and Marshmallow
Cocoa powder makes a huge difference. Go with a high-quality unsweetened natural cocoa powder, which reacts properly with the baking soda and adds a deep, earthy chocolate base. Avoid Dutch-processed cocoa here—it can throw off the flavor and texture.
For the marshmallow center, marshmallow fluff works better than whole marshmallows. It melts gently and integrates into the cookie without hardening or disappearing. If you don’t have fluff on hand, check the FAQ section for easy substitutions.
Want even more comfort baking inspiration? You’ll also love my Mexican flan recipe, a creamy classic with a rich cultural story behind every spoonful.
How to Make Mexican Marshmallow Cookies – Step-by-Step
Preparing the Dough with a Flavorful Kick
This dough comes together quickly but chilling is key. Follow these steps to ensure your cookies hold their shape and pack that gooey, chocolate-spice punch.
Step 1: In a medium bowl, whisk together:
- 1 cup flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon chili powder
Step 2: In a separate large bowl, use a hand or stand mixer to beat:
- 1/2 cup softened unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
Beat on medium-high speed for 2–3 minutes until fluffy.
Step 3: Add in:
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Mix until fully incorporated.
Step 4: Reduce mixer to low and slowly add dry ingredients to wet. Stir in:
- 1 cup semi-sweet chocolate chips
Cover the dough and chill for at least 2 hours (up to 3 days). This step is crucial to prevent spreading and keep that soft center.
Assembling and Baking for the Perfect Marshmallow Center
Step 5: Preheat oven to 350°F. Line baking sheets with parchment paper.
Step 6: Scoop 1/4 cup of chilled dough. Break in half and press a thumb into one half to form a well. Spoon in:
- 1 tablespoon marshmallow fluff
Top with the other half, pinch seams, and gently roll into a ball. Leave a bit of fluff showing for a pretty finish.
Step 7: Space cookies 2–3 inches apart on the baking sheet. Bake for 10–12 minutes until edges are set and tops look slightly soft. Let cool 5 minutes before transferring to a rack.
Pro tip: Toast the visible marshmallow with a kitchen torch for extra flair.
These cookies come out rich, spicy, and gooey every time—just like my Mexican chocolate cake, another cozy favorite with cinnamon and chocolate goodness.
Serving, Storing, and Variations to Try
How to Serve Them Best (and When!)
Mexican marshmallow cookies are showstoppers for holidays, bake sales, or even chilly weeknights when comfort food calls. Serve them slightly warm so the marshmallow center stays gooey—just 10 seconds in the microwave does the trick.
For a fun presentation, try this:
- Dust the tops lightly with cinnamon sugar
- Use a kitchen torch to toast the exposed marshmallow
- Serve on a rustic wooden board with hot drinks nearby
Whether you’re hosting or gifting, these cookies turn a regular moment into something special.
Storing, Freezing, and Fun Flavor Variations
To store: Let cookies cool fully, then keep in an airtight container at room temperature for up to 1 week.
Freezing dough: After assembling (with marshmallow center), freeze dough balls on a baking sheet. Once firm, transfer to a freezer bag. Bake straight from frozen—just add 1–2 minutes to the time.
Fun variations to try:
- Swap semi-sweet chips with dark chocolate for a deeper cocoa flavor.
- Add crushed cayenne pepper if you want a spicy kick.
- Use mini marshmallows instead of fluff for a chunkier center (though the texture will differ).
- Try stuffing cookies with dulce de leche or a square of Mexican chocolate for a cultural twist.
These tweaks keep the heart of the recipe intact but let you make it your own.
Print
Mexican Marshmallow Cookies – Rich, Spiced & Gooey Perfection
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 large cookies 1x
- Category: Mexican Desserts
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
These Mexican marshmallow cookies combine cinnamon, cocoa, and a touch of chili powder with a gooey marshmallow center for a warm, spiced treat.
Ingredients
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp kosher salt
1 tsp cinnamon
1 tsp chili powder
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 tsp pure vanilla extract
1 tbsp milk
1 cup semi-sweet chocolate chips
1/2 cup marshmallow fluff
Instructions
1. Whisk together flour, cocoa powder, baking soda, salt, cinnamon, and chili powder.
2. Cream butter and sugars until fluffy.
3. Add egg, vanilla, and milk; mix well.
4. Add dry ingredients slowly; stir in chocolate chips. Chill dough for at least 2 hours.
5. Scoop dough, fill with marshmallow fluff, seal, and shape into balls.
6. Bake at 350°F for 10–12 minutes. Let cool 5 minutes before transferring to rack.
Notes
Leave a bit of marshmallow showing for a gooey top.
To make spicier, add a pinch of cayenne.
Dough freezes well for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 174
- Sugar: 16.9g
- Sodium: 126.4mg
- Fat: 8.3g
- Saturated Fat: 4.8g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 25.2g
- Fiber: 1.6g
- Protein: 2.3g
- Cholesterol: 26.9mg
FAQs About Mexican Marshmallow Cookies
What makes Mexican marshmallow cookies different from regular chocolate cookies?
Mexican marshmallow cookies stand out for their flavor profile. While regular chocolate cookies rely on sweetness alone, these cookies add cinnamon and chili powder for warmth and a gentle kick. The gooey marshmallow center adds an irresistible texture contrast that sets them apart.
Can I substitute marshmallow fluff in Mexican hot chocolate cookies?
Yes. If you don’t have marshmallow fluff, try using mini marshmallows or cutting large ones in half. Place them in the cookie dough well as you would fluff. Keep in mind: fluff spreads more evenly, while whole marshmallows can firm up as they cool.
How spicy are Mexican marshmallow cookies?
They’re more warm than spicy. The chili powder adds a background heat rather than intense spice. If you prefer a spicier version, increase the chili slightly or add a pinch of cayenne. If baking for kids, you can dial it down with no flavor loss.
Can you freeze Mexican marshmallow cookie dough for later?
Absolutely. Assemble the dough balls with the marshmallow inside, freeze them on a baking sheet until firm, then transfer to an airtight bag. Bake straight from frozen—just extend the bake time by 1–2 minutes. Perfect for make-ahead baking!
Conclusion
Mexican marshmallow cookies aren’t just delicious—they’re full of heart, heritage, and just the right amount of spice. Whether you’re making them for a holiday, a bake sale, or a cozy weekend at home, they’re sure to become a favorite.
From the soft chocolate base to the gooey marshmallow center and that cinnamon-chili warmth, this cookie delivers flavor and comfort in every bite. And the best part? It brings a bit of Mexican kitchen tradition to your oven.
Bake, share, and savor the sweetness.