Breadwinner

……………………………………………………. Baking our mark

Mexican Hot Chocolate Cookies December 31, 2011


For my last Christmas in Massachusetts, I took a bunch of time off of work and cooked until we all got bored. Thanks to my mom’s fully stocked kitchen, I whipped up a gourmet dinner with frozen tortellinis, tried some new Trader Joe’s sides, and created a disaster of a steak roulade.

(…I will not talk about how, during this lovely time, my freezer at home in Philly was left open, and I lost a pound of carnitas meat, broth, and homemade pretzel-crusted chicken fingers, among other things…because I will have to remake the delicious things and blog about them later…)

For our most fun time in the kitchen, I teamed up with the girls in my family to make some of the most delicious kinds cookies we could think of. (Peanut butter fudge brownies made the cut, if that gives you any indication. And we whipped up some incredible shortbread cookies that I’ll write about later.)

Perhaps our most inventive creations were Mexican Hot Chocolate Cookies, adapted from How Sweet It Is after we enjoyed the original recipe so much. These are spicier and, because of the added flavor, a little less overwhelmingly sugary. If I had marshmallow fluff in my house now, I’d whip these up and gain 5 lbs immediately.

Mexican Hot Chocolate Cookies

Makes approximately 24 cookies

1 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 to 2 tsp cinnamon (for Mexican hot chocolate cookies)
½ to 1 tsp chili powder (for Mexican hot chocolate cookies
1/4 cup marshmallow fluff
1 cup chocolate chips
1 cup mini marshmallows

Preheat oven to 350.

Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda, salt, cinnamon and chili powder, and mix until combined. Stir in marshmallow fluff.

Fold in chocolate chips and marshmallows. Cover dough with plastic wrap and refrigerate for 30 minutes to 1 hour. Remove, and scoop into 1 1/2-inch balls. (It’s easiest if you can bake these on Silpat.)

Bake at 350 for 10-12 minutes. Make sure cookies are fully cooked, because they will be very sticky from the marshmallows. Allow cookies to cool completely, even sticking them in the fridge for 15 minutes before removing from the baking sheet with a spatula. Be patient and gently remove cookies – let sit another 30 minutes. (Silpat will shorten this process, so use that.)

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2 Responses to “Mexican Hot Chocolate Cookies”

  1. SSRider Says:

    Okay, I have to admit I had an inside track with these cookies – and they are fantastic. Thanks for sharing!!

  2. vespachick Says:

    Great additions to these cookies!!!! Condolences on the freezer losses.


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