Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper.
- In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually mix in the dry ingredients until a soft dough forms.
- Scoop dough onto the baking sheet, spacing 2 inches apart. Lightly flatten each mound.
- Bake for 8 minutes. Remove from oven and gently press 4–5 mini marshmallows into the center of each cookie.
- Return to the oven and bake for another 3–4 minutes until edges are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill dough for 30 minutes if it feels too soft.
- Sprinkle a pinch of flaky sea salt on top before serving for added flavor.
- Store in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Mexican hot chocolate cookies, spicy chocolate cookies, cocoa cookies, marshmallow cookies, holiday cookies