Sunday, May 5, 2019

Mexican Hot Chocolate Cookies

Hello everyone!
And Happy Cinco De Mayo!
You know that Erik and I love any reason to party.
We have celebrated Cinco De Mayo since we were dating. 
Since our "celebrations" usually consist of just Erik and I in our decorated house, I wanted to make a treat that was a little easier than our homemade churros last year.
I had seen Mexican Hot Chocolate Cookies on the menu for Fiesta parties online and was interested in trying them out.
I have loved Lauren Conrad since I was a teenager and trust anything she recommends. 
After finding this recipe on Pinterest and realizing it was from her website I knew it was the one for me.

You will need:
1 Cup of Sugar
1/2 a Cup of Canola Oil, I Used Vegetable Oil
2 Eggs
1 Tablespoon of Vanilla
3/4 A Cup of Flour
3/4 A Cup of Cocoa Powder
2 Teaspoons of Ground Cinnamon 
1/2 A Teaspoon of Cayenne Pepper
1 Teaspoon of Baking Soda
1 Cup of Dark Chocolate Chunks, I Used Dark Chocolate Chips
Mini Marshmallows, Optional

In a large bowl, whisk together the sugar and oil until well combined. 
Whisk in eggs and vanilla until thoroughly combined. 
In a medium bowl, whisk the flour, cocoa powder, cinnamon, cayenne pepper and baking soda together. 
Slowly mix the dry ingredients into the wet until just combined, you don't want to over mix your dough or it will turn rough. 
Add the chocolate chips and fold in gently until evenly combined. 
Line a baking sheet with parchment paper.
Scoop 2 tablespoon sized balls of dough on the the parchment paper about 1 and 1/2 inches apart.

Place the baking sheet in fridge for 10 - 15 minutes to help the cookies harden.
The dough will be looser than your average cookie dough. 
Preheat oven to 350o.
Remove cookies from the fridge and flatten them down with the palm of your hand.
You want them to be flat instead of dome shaped.
Bake for 8 minutes or until the edges are set and the middle is no longer raw.

Since these are "hot chocolate" cookies I thought it would be fun to top the cookies with marshmallows.
The cookies can be a bit bitter with the dark chocolate and cayenne pepper and the marshmallows help balance that out. 
Let the cookies cool and harden.
Place a few mini marshmallows on top of the set cookies.
Broil in the oven for 2 minutes or until the marshmallows turn golden brown. 
Make sure to watch closely because those marshmallows can burn within seconds!
Let cool.

I think both of the cookies turned out delicious.
We put marshmallows on half and left the other half plain. 
The plain cookies have just the right amount of heat.
The marshmallow topped cookies have just the right amount of sweet.
We will be enjoying both for dessert this Cinco De Mayo!

Do you have any plans for Cinco De Mayo?
If not these cookies are a perfect treat to whip up on a Sunday afternoon.
Just saying...

All my love,

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