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!

Mexican Marshmallow Cookies – 5-Step Spiced Cookie Recipe

Name: Mexican Marshmallow Cookies – Rich, Spiced & Gooey Perfection
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mexican-American
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

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

Scale

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

Cook Mode Prevent your screen from going dark

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