Go Back
Delish Mexican Marshmallow Cookies

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.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24
Calories: 120kcal

Ingredients
 

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.