Frugal Foodie Mama: Mexican Hot Chocolate Cookies

Friday, December 13, 2013

Mexican Hot Chocolate Cookies

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'Tis the season for cookie baking! Am I right?

Lots and lots of cookie baking... ;)

Last month I signed up to participate in the Christmas Cookie Recipe Swap with White Lights on Wednesday, Real Housemoms, and {I love} My Disorganized Life.  Each blogger who signed up was paired with another blogger.  They then swapped one of their favorite holiday cookie recipes via email.  Then each blogger made and photographed their cookie swap partners cookie recipe, and today we are sharing them with you all!

I was fortunate enough to be paired with the fabulous Aubrey of Real Housemoms.  :) She emailed me her recipe for Mexican Hot Chocolate Cookies- a recipe that her son was the inspiration for & that is now one of her husband's new favorite holiday cookies.  And after making these myself, I can definitely understand why! ;)

They are rich, deep chocolate chewy cookies chock full of gooey marshmallows and chocolate chips with just a hint of cinnamon...  
Mexican Hot Chocolate Cookies
Prep Time: 1 hour, 15 minutes
Cook Time: 8-10 minutes
Ingredients (32 cookies)
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened baking cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup butter, room temperature
  • 1 1/4 cups brown sugar, packed
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup chocolate chips
  • 1 cup mini marshmallows, frozen
Instructions
In a medium bowl whisk together the flour, unsweetened cocoa, baking soda, salt and cinnamon. Set aside.

in a large mixing bowl, cream the butter, brown sugar, and regular sugar until creamy.
Add in the eggs one at a time and beat until light and fluffy.
Then beat in the vanilla.

Slowly add in the flour mixture to the wet mixture and mix until just combined.
Stir in chocolate chips and frozen marshmallows.
Refrigerate the cookie dough for 1 hour.

Preheat your oven to 375 degrees. Line a baking sheet(s) with a silicone baking mat or parchment paper. Set aside.

Drop tablespoon size balls onto the prepared baking sheet spaced about 1 inch apart.
Bake for 8-10 minutes.
Allow to cool on baking sheet for 5 min then finish cooling on a wire rack.
Enjoy!
**Recipe courtesy of Real Housemoms.
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These Mexican Hot Chocolate Cookies are definitely going to become a go-to in my holiday cookies arsenal.
And freezing the mini marshmallows??
Genius.  I have made a number of recipes with mini marshmallows & they always seem to just melt away into whatever I am baking.  I seriously have no clue how I never thought to freeze them before- thank you for that smart tip, Aubrey! :)

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Make sure you check out all the yummy cookie recipe in the 2013 Christmas Cookie Recipe Swap below! :)