Delish Mexican Marshmallow Cookies

These cookies are a little chaotic in the best way: soft, cocoa-cinnamon cookies with a warm marshmallow center, a whisper of heat (just a pinch of cayenne, don’t panic), and melty bits of Mexican chocolate throughout. Think Mexican hot chocolate meets campfire s’more, without the sticky fingers and smoke in your hair. If you like a cookie that’s gooey in the middle and sugar-crisp on the outside, this is your lane. And yes, they’re dangerously snackable warm. I learned the hard way. Twice.

My husband calls these “the fancy mall cookies” because the whole house smells like a Cinnabon had a glow-up. The first time I made them, our kiddo stole one off the cooling rack and tried to hide the marshmallow string on his cheek—rookie move. Now they’re our Friday-night movie cookies. We line up on the couch, still in socks, cookies on napkins, and the dog doing his very best “I’m starving” eyes. It’s become one of those small rituals that makes the week feel tidy and sweet again.

How to Make It

Okay, here’s the deal: we’re making a cocoa-cinnamon cookie dough, folding in chopped Mexican chocolate (Ibarra or Abuelita—what you’d use for hot chocolate), stuffing each dough ball with a couple frozen mini marshmallows, rolling in cinnamon sugar, and baking till the edges set and the middles stay soft. If you can scoop ice cream, you can do this.

You’ll need:
– 1/2 cup (113 g) unsalted butter, softened
– 3/4 cup packed brown sugar + 1/4 cup granulated sugar
– 1 large egg + 1 tsp vanilla
– 1 3/4 cups (220 g) all-purpose flour
– 1/3 cup unsweetened cocoa powder
– 1 tsp ground cinnamon + a pinch (1/8 tsp) cayenne or chili powder, optional
– 3/4 tsp baking soda + 1/2 tsp fine salt
– 1/2 cup finely chopped Mexican chocolate (or dark chocolate)
– About 1 to 1 1/4 cups mini marshmallows (freeze them!)
– For rolling: 1/4 cup sugar mixed with 1 tsp cinnamon
– Flaky salt, optional but I love it

The vibe: cream butter and sugars till fluffy, beat in egg/vanilla, fold in dry stuff just till it looks like chocolatey damp sand that comes together. Stir in chopped chocolate. Scoop, tuck in frozen minis, seal, roll in cinnamon sugar, bake at 350°F till set at the edges. If you want the marshmallows to peek out on top, pop a couple extra on each cookie in the last minute of baking and give them a quick toast under broil—but watch them like a hawk. Ask me about the time I turned a tray into campfire charcoal. It was… aromatic.

✔Ingredient Notes

– Unsalted butter: Room temp means it gives a little push when you poke it—not sliding off the wrapper. Too cold and the dough won’t cream; too warm and your cookies spread like puddles.
– Mexican chocolate (Ibarra/Abuelita): Adds those tiny sugar crystals and cinnamon vibes. If you can’t find it, use chopped dark chocolate and add an extra pinch of cinnamon.
– Ground cinnamon + cayenne: The duo that makes it “Mexican hot chocolate-ish.” Cayenne is optional; I usually do a tiny pinch for warmth, not heat.
– Mini marshmallows: Freeze them first. If you skip this, they’ll ooze out and make candy windows. Still tasty, just messy.
– All-purpose flour: Measure with the fluff-scoop-level method or 220 g by weight. Too much = dry cookies. No thanks.
– Brown sugar: Gives chew and that butterscotch base. Don’t swap it all for white sugar unless you like crisper cookies.
– Baking soda: The spread machine. Old soda = flat lifeless cookies. Check the date.
– Vanilla: The perfume. I splash heavy-handed when I’m feeling extra.
– Flaky salt: That tiny pop at the end makes the chocolate taste chocolatier. I don’t know why, it just does.

✔Recipe Steps

1. Heat oven to 350°F (175°C) and line two baking sheets with parchment; stash 1 to 1 1/4 cups mini marshmallows in the freezer.
2. Cream 1/2 cup butter with 3/4 cup brown sugar and 1/4 cup white sugar until fluffy, 2 minutes; beat in 1 egg and 1 tsp vanilla.
3. Whisk 1 3/4 cups flour, 1/3 cup cocoa, 1 tsp cinnamon, 1/8 tsp cayenne (optional), 3/4 tsp baking soda, 1/2 tsp salt; add to wet and mix just until combined. Fold in 1/2 cup chopped Mexican chocolate.
4. Stir 1/4 cup sugar with 1 tsp cinnamon in a small bowl. Scoop 2-tbsp mounds of dough, flatten, tuck 2–3 frozen minis inside, pinch closed, roll into a ball, then coat in cinnamon sugar.
5. Arrange 2 inches apart and bake 9–11 minutes until edges set but centers are soft. In the last minute, press 2 extra minis on top if you want the toasted look; broil 20–30 seconds to lightly char (watch closely).
6. Sprinkle flaky salt, cool 10 minutes on the sheet so the gooey centers set up. Try not to burn your tongue. I never learn.

What to Serve It With

– A mug of cafecito or Mexican hot chocolate if you want to go full theme.
– Cold milk. Classic for a reason.
– Cinnamon ice cream or vanilla bean—sandwich two cookies around a scoop and call it dinner. I won’t tell.
– Sliced strawberries for a fresh bite between cookies. Balance, right?

✔Tips & Mistakes

– Freeze the minis. Warm marshmallows melt too fast and bail out the sides.
– Underbake slightly. Pull when the edges are set and the middle looks a hair soft; they firm up as they cool.
– Seal the seam. Pinch that dough closed around the marshmallow or it’ll geyser.
– Parchment > silicone. You’ll get better edges and less spreading.
– If the dough seems greasy or too soft, chill 20–30 minutes and try again.
– Don’t pack your flour. Spoon and level or weigh it.

✔Storage Tips

Room temp: Airtight container 2–3 days. They get chewier by day two (not mad about it).
Fridge: If it’s hot out, stash them chilled and microwave 8–10 seconds to revive the gooey center.
Freezer: Freeze stuffed, unbaked dough balls on a tray, then bag for up to 2 months. Bake from frozen—add 1–2 minutes. Baked cookies also freeze great; thaw on the counter.
Cold cookies for breakfast? They’re fudgy and a little squeaky from the marshmallow. Would eat again.

✔Variations and Substitutions

– No Mexican chocolate? Use dark chocolate plus an extra pinch of cinnamon and a smidge of sugar.
– Skip the heat: Leave out the cayenne. Add orange zest instead for a cozy twist.
– Gluten-free: A 1:1 GF flour blend works—add 1 tbsp milk if the dough feels dry.
– Dairy-free: Plant butter + dairy-free chocolate + vegan marshmallows. Use a flax egg (1 tbsp ground flax + 3 tbsp water).
– Browned butter: Knock yourself out, but chill the dough 30 minutes so it doesn’t spread like a pancake.
– Cajeta center: Freeze tiny blobs of cajeta/dulce de leche, then stuff like the marshmallows. Seal very well or it’ll leak.
– Espresso vibe: 1/2 tsp instant espresso in the dough to deepen the chocolate.

Frequently Asked Questions

Delish Mexican Marshmallow Cookies

Soft, cocoa-rich cookies infused with Mexican cinnamon and a whisper of cayenne, studded with chocolate chips and topped with gooey mini marshmallows. A cozy, campfire-meets-churro treat.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cup all-purpose flour
• ▢ 0.5 cup unsweetened cocoa powder
• ▢ 0.75 tsp baking soda
• ▢ 0.5 tsp fine sea salt
• ▢ 1 tsp ground cinnamon
• ▢ 0.125 tsp ground cayenne pepper optional, add for gentle heat
• ▢ 0.5 cup unsalted butter, softened
• ▢ 0.75 cup granulated sugar
• ▢ 0.25 cup light brown sugar packed
• ▢ 1 large egg room temperature
• ▢ 1.5 tsp Mexican vanilla extract
• ▢ 0.75 cup semisweet chocolate chips
• ▢ 1.5 cup mini marshmallows reserve a small handful for topping

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a bowl, whisk flour, cocoa powder, baking soda, salt, cinnamon, and cayenne until evenly combined.
• In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
• Beat in the egg and Mexican vanilla until smooth.
• Add dry ingredients to the wet mixture and mix just until a soft dough forms. Fold in chocolate chips and most of the mini marshmallows, reserving a small handful for topping.
• Scoop dough into about 24 balls (roughly 1 tbsp each) and arrange on prepared sheets, spacing 2 inches apart.
• Bake for 8 minutes. Remove trays, gently press a few reserved mini marshmallows onto the tops, and return to the oven for 2 to 3 minutes, until edges are set and marshmallows are lightly puffed.
• Cool on the baking sheet for 5 minutes, then transfer cookies to a rack to cool completely.
• Optional: Lightly toast the marshmallow tops with a kitchen torch for a campfire-style finish.

Notes

For extra depth, swap 0.25 tsp of cinnamon for Mexican canela if available. Adjust cayenne to taste—use a pinch for gentle warmth or skip for kids. Store in an airtight container for up to 4 days.