Mexican Hot Chocolate Cookies

Merry Christmas, friends! We hope you are enjoying the holiday season with your loved ones. Although there are lots of holiday treats we love each year, we have been loving this recipe. After all, ’tis the season for all things hot cocoa! And these Mexican Hot Chocolate Cookies are no exception. They are gooey and delicious with a hint of cinnamon from the butter, and a delightful heat from the cayenne. Don’t be intimidated when you see cayenne in the ingredient list- it doesn’t make the cookies spicy at all.

If you like this recipe, try these:

• S’mores Cookies
• Cadbury Egg Cookies
• Twix Thumbprint Cookies

‘Tis the season for all things hot cocoa! And these Mexican Hot Chocolate Cookies are no exception. They are gooey and delicious with a hint of cinnamon from the butter, and a delightful heat from the cayenne.

Mexican Hot Chocolate Cookies

Ingredients:

• 6 oz. Chef Shamy Cinnamon Brown Sugar Honey Butter (#8129), room temp
• 1 1/2 cup C & H Brown Sugar (#1150)
• 2 eggs
• 1 tsp Blue Cattle Truck Vanilla Bean Paste (#6945)
• 1 1/2 cup Turkey Brand Flour (#2285)
• 3/4 cup Ghirardelli Baking Cocoa (#6282)
• 1 tsp AP Korintji Cinnamon (#1005)
• 3/4 Regal Fine Sea Salt (#1146)
• 1/4 tsp cayenne
• 1 cup Ghirardelli Semi-Sweet Mini Chocolate Chips (#7121)
• 12 large marshmallows

Instructions:

1. First, preheat oven to 350F.
2. Beat together the honey butter and sugar, then add the eggs and vanilla paste until thoroughly mixed.
3. In a separate bowl, combine the flour, cocoa, baking powder, cinnamon, salt, and cayenne. After whisking together, add to the butter mixture.
4. Once combined, add the chocolate chips.
5. Then, using a Crestware scoop (#3838), place dough about 2 inches apart on a cookie sheet (#4020) lined with a silicone mat (#8436). Bake for 8 minutes.
6. Meanwhile, cut the marshmallows in half. Remove cookies from the oven, and press a sliced mallow onto each cookie. Place bake into the oven ad broil for 2 minutes or until mallows or toasted. Remove from oven and cool before serving.

Adapted from: https://chefshamy.com/recipes/mexican-hot-chocolate-cookies/

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