Mexican Hot Chocolate Cookies: Perfect for the Holidays

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-processed cocoa

Carob powder is lower in calories and has a similar flavor.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a rich flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: chocolate bar pieces

Dark chocolate is richer in antioxidants.

Add 1.5 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of kosher salt, 0.5 cup of cocoa powder, and 0.25 cup of ground dark chocolate with ancho chili to a large bowl and mix together.

In a stand mixer fitted with a paddle attachment, add 4 oz of unsalted butter and 1 cup of firmly packed brown sugar, then cream together.

Add 1 egg and 2 teaspoons of vanilla extract to the creamed mixture and mix well.

Add the dry ingredients to the wet ingredients, along with 2 teaspoons of ground cinnamon, and mix until just combined to form a dough.

Take 2 tablespoons of dough, flatten it, and place 4 to 5 mini marshmallows in the center, then enclose the marshmallows and reshape the dough into a ball.

Roll the dough ball in cinnamon sugar and place it on a sheet tray.

Freeze the cookies for about 10 minutes while preheating the oven to 350°F.

Bake the cookies in the preheated oven for about 12 minutes, rotating in between.

Place the baked cookies on a wire rack to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens