Mexican Hot Chocolate Cookies
Ingredients
The cookie dough
-
⅓
cup
semisweet chocolate chips
-
¼
cup
unsalted butter
-
½
cup
granulated sugar
-
1
large
egg
-
1
teaspoon
pure vanilla extract
-
¾
cup
all-purpose flour or gluten-free baking flour
-
⅓
cup
unsweetened cocoa powder
-
1
teaspoon
baking powder
-
¾
teaspoon
baking soda
-
½
teaspoon
fine salt
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
chili powder
-
1
pinch
cayenne pepper
The toppings
-
¼
cup
mini marshmallows, cut into halves
-
⅓
cup
chocolate chunks
Instructions
- Preheat the oven and line baking sheets with parchment paper.
- Melt the chocolate chips and butter over low heat, then transfer to a mixing bowl.
- Add sugar, egg, and vanilla to the chocolate mixture and stir well.
- Incorporate flour, cocoa powder, baking powder, baking soda, salt, and spices into the mixture until a thick dough forms.
- Chill the dough in the refrigerator for 30 minutes.
- Roll the chilled dough into 16 balls and place them on the prepared baking sheets.
- Flatten the dough balls slightly and press marshmallow halves and chocolate chunks on top.
- Bake for 7-9 minutes until set and tops are crackly.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
16 cookies
Calories
110
Total fat
5g
Total carbohydrates
17g
Total protein
1g
Sodium
220mg
Cholesterol
16mg
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