By Autumn Ramirez
Mexican Hot Chocolate Brownie Cookies
6 steps
Prep:10minCook:12min
Fudgey Brownie Cookies! Bake with a few marshmallows and sprinkle with Cinnamon for a Mexican Hot Chocolate Twist.
***The best cocoa powder to use for this unique hot chocolate flavor is Guittard Cocoa Rogue unsweetened 100% cocoa powder.***
Updated at: Thu, 17 Aug 2023 03:49:47 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories294.8 kcal (15%)
Total Fat16 g (23%)
Carbs37.8 g (15%)
Sugars21.4 g (24%)
Protein3.4 g (7%)
Sodium156.4 mg (8%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
½ cupunsweetened cocoa powder
1 cupbrown sugar
½ teaspoonbaking powder
1 ⅓ cupsall purpose flour
or plain flour
½ teaspoonsalt
⅓ cupsemi sweet chocolate chips
adding more is optional
1 tablespoonalmond milk
or regular
½ cupbutter
melted
3 tablespoonsvegetable oil
1egg
2 teaspoonspure vanilla extract
Mini Marshmallows
to poke into the dough
Cinnamon
for topping
peppermint stick
Crushed, for topping
Instructions
Step 1
Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper (baking paper) or a little butter or oil.
Step 2
In a stand mixer or bowl, mix together the dry ingredients and wet ingredients until a dough forms.
Step 3
Scoop out 2 tablespoonfuls of dough and poke in a few mini marshmallows.
Step 4
Place the scoops onto the prepared baking sheet evenly spaced. Press the scoops down to about an inch or half an inch.
Step 5
Bake in the hot preheated oven for 12 minutes. The cookies should come out soft from the oven but will firm as they cool.
Step 6
Transfer cookies carefully to a wire rack and cool for 5-8 minutes. Sprinkle with cinnamon and crushed peppermint to serve.
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