Mexican Hot Chocolate Cookies

Prep Time: 1 20

Cook Time: 10

Total Time: 1 30

Servings: cookies

These Mexican Hot Chocolate Cookies are thick, chewy, and spiced with a hint of cinnamon and chili powder. Great for the holidays!

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, chili powder, cinnamon, and salt. Set aside.
In the bowl of a stand mixer (or in a large bowl if using a hand mixer), add the softened butter, granulated sugar, and brown sugar. Beat with the paddle attachment on medium speed until light and fluffy, about 2 minutes.
Scrape down the sides of the bowl, then add the egg, vanilla extract, and milk, and beat until well combined.
With the mixer on low, slowly add in the dry ingredients and beat until combined. The cookie dough will be thick and sticky.
Fold in the chocolate chips until just combined, then cover the bowl with plastic wrap, and chill in the refrigerator for 1 hour or in the freezer for 35 minutes.
When ready to bake, remove the dough from the refrigerator and preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
Use a heaping 1 tablespoon cookie scoop to portion out the dough, and scoop 8 portions onto each baking sheet for a total of 16 cookies.
Bake cookies for 10-12 minutes until the edges appear set but the middle is still soft.
Remove them from the oven, sprinkle them with a touch of flaky sea salt if desired, and let them cool for 5 minutes.

Mini Marshmallows: To top the cookies with mini marshmallows, firmly press 2 to 3 marshmallows on the top of each cookie dough scoop before baking. Bake as directed.