Mexican Hot Chocolate Stuffed Cookies (Cinnamon + Cayenne!)

These Spicy Mexican Hot Chocolate Stuffed Cookies are rich, fudgy, and packed with cozy cinnamon heat, plus a tiny cayenne wink that makes the chocolate taste even deeper. And the best part? Each cookie is stuffed with a gooey marshmallow center that melts like a mug of Mexican hot chocolate.

The secret is freezing the marshmallows and chilling the dough so the cookies bake up thick, crackly, and dramatic (in the best way). Perfect for holiday baking, dessert trays, or any night you want chocolate with personality.

Rich cocoa cookies with a cinnamon kick, a cheeky pinch of cayenne, and a gooey marshmallow center. Basically: Mexican hot chocolate… but handheld.

Ingredients

• 192 g all-purpose flour (1½ cups)

• 51 g cocoa powder, Dutch-process preferred (½ cup)

• 1 tsp baking soda

• 1 tsp kosher salt

• ½ tsp ground cayenne (use ¼ tsp for mild)

• 2 & 1/2 tsp ground cinnamon

• Pinch of nutmeg.

• 113 g unsalted butter, room temp (½ cup)

• 305 g light brown sugar, packed (1½ cups)

• 1 large egg, room temp

• 2 tsp vanilla extract

• Mini marshmallows 4–5 per cookie

For Rolling

• 50 g granulated sugar (¼ cup)

• 1 tsp ground cinnamon

Method

) Whisk the dry

In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, cayenne, and 2 teaspoons cinnamon.

2) Cream the good stuff

In a stand mixer with the paddle (or a bowl with a hand mixer), beat the butter and brown sugar on medium-high until light and fluffy, about 2 minutes.

Add the egg and vanilla. Beat until creamy, about 2 more minutes.

3) Combine

Add the dry mixture and beat on low until no dry spots remain, about 1 minute. Dough will be thick and glorious.

4) Scoop, stuff, seal

Using a 2-tablespoon (30 ml / about 1 oz) cookie scoop (or a tablespoon measure), scoop dough into mounds. Flatten slightly in your hand, tuck 4–5 mini marshmallows into the center, then wrap the dough around them and seal well. Roll into a ball.

5) Chill out

Pop the cookie dough balls in the fridge for 2–3 hours. (This helps the cookies bake thicker and keeps the marshmallow center behaving.)

6) Roll + bake

When you’re ready: preheat oven to 175°C / 350°F. Line a baking sheet with parchment.

Mix the granulated sugar and cinnamon in a small bowl, then roll each dough ball to coat.

Place cookies 5–7 cm / 2–3 inches apart (they spread).

Bake 10–12 minutes, rotating halfway through, until cookies puff slightly and little marshmallow bits peek through the cracked surface.

Cool on the tray a few minutes, then transfer to a wire rack to cool completely (or… “mostly” cool).

Next day - you can reheat a cookie for 10 seconds in the microwave to get that lovely

gooey center heated up ;-)

Enjoy these beauties

Best warm, slightly gooey, slightly spicy, deeply chocolatey.

Please watch the video below. Enjoy your adventure time in the kitchen.

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