MERRY MEXICAN HOT CHOCOLATE COOKIES

INGREDIENTS

Dry:

1 ½ cups All Purpose Flour

½ cup Unsweetened Cocoa

¼ tsp Baking Soda

2 tsp Cinnamon

¼ tsp salt

½ cup White Sugar

¼ cup Light Brown Sugar

½ tsp Cayenne Pepper (adjust to your spice level)

Sprinkle of Chili Powder (adjust to your spice level)

1 tsp Espresso Grounds

Wet:

2 Eggs

1 tbsp Molasses

½ cup Salted Butter, cooled melted butter

1 tsp Vanilla Extract

Other:

½ cup Semisweet Chocolate Mini Morsels

INSTRUCTIONS:

  1. Mix all DRY ingredients with a fork in a bowl until well blended
  2. Using a mixer, blend the eggs and butter. Add the molasses and vanilla and blend again.
  3. Add DRY ingredients to the egg/butter mixture and mix until well blended
  4. Stir in the mini morsels
  5. Cover and chill until they are easy to roll into balls. (I chilled them over night just because of my schedule)
  6. Preheat oven to 350
  7. Roll the cool mixture into small balls and place on parchment covered baking sheets
  8. Bake for 15-17 minutes
  9. Cool on baking sheets for 2 minutes
  10. Cool on wire racks

Notes:

  • I could not figure out how to make a marshmallow frosting drizzle for them that would not harden, but maybe you can
  • Another option is to roll the balls into a cinnamon sugar mixture before baking

Published by raelynpracht

Writer. Reader. Lifetime Learner. Follower of Christ.

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