Hot Cocoa With A Twist

Have I got a cookie recipe for YOU.

Fair warning: Don't read this if you don't need a new addiction.

Mexican Hot Chocolate Cookies. Know what that means? Chocolate, cinnamon, more chocolate, and yes, marshmallows. I tested 'em this past weekend and they received rave reviews both at home and at work, making them a shoo-in for our Ugly Christmas Sweater Party this weekend.

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My cookies, ready to go in! Make sure they're COLD.

Shout out to the Frugal Foodie Mama for this recipe - Here you go!

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.
(In Knots note: The cookies will come out looking MUCH better if they're as cold as the fridge when they go in the oven. Don't pre-prep your cookie sheets with dough unless you're keeping them in a cold place!)

Allow to cool on baking sheet for 5 min then finish cooling on a wire rack.

*Frugal Foodie Mama notes the original recipe can be found here. 

Enjoy, everyone! Happy holiday baking.