Mexican Hot Chocolate Cookies
These Mexican Chocolate Cookies are delicious cinnamon cookies packed with dark chocolate chunks and mini marshmallows. Totally addictive and perfect for summer campfires!
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Makes: 3 dozen cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 Tbsp vanilla
- 3 cups all-purpose flour
- 1 ½ tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 4 oz (¾ cup) chopped dark chocolate (I use 60%)
- 1 cup mini marshmallows (*see notes)
Instructions
- Pre-heat oven to 375 degrees and line two cookie sheets with parchment paper or Silpats.
- In the bowl of a stand mixer (or a large bowl with a hand mixer), cream together the butter and sugars until light and fluffy, 2-3 minutes.
- Add eggs and vanilla and beat until smooth.
- In a separate medium bowl, whisk together flour, cinnamon, baking soda, and salt.
- With mixer on low, gradually mix in the dry ingredients until just combined, taking care not to over-mix.
- Gently fold in chopped dark chocolate and mini marshmallows.
- Drop about 1 ½ Tbsps of cookie dough onto prepared baking sheets (I like to use a cookie scoop), placing dough about 2 inches apart.
- Bake cookies for 8-11 minutes, until cookies are just turning golden. Let cool on the pan for a couple minutes before moving to wire racks to cool completely.
Notes
- For best results and to avoid too much melting, place mini marshmallows in the freezer for about 1 hour before adding to cookie dough.
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