Mexican Hot Cocoa Cookies

DSCN1071There is nothing I savor more during this Christmas season than cozying up with my pup, Marley, wrapped in a soft blanket watching The Polar Express sipping a Mexican Hot Cocoa and enjoying the last cookie sent from bloggers all over the country who entered The Great Food Blogger Cookie Swap, raising money for Cookies for Kids’ Cancer. As I shared with you on Friday, my friends and I indulged in healthy holiday cookie versions from The Healthy Helping and The Pancake Princess. Later that day, I started my weekend with mouth-watering Peanut Butter Kisses and a CD called Allo Darlin’ with beautiful music from Eating the Beats. Thank you so much, they were all so delicious!! IMG_5845

DSCN0957Now for my cookie…I wanted to embrace the Mexican culture of the new place I call home, Arizona. My roommate and I have a thing for spicy, smokey flavors {you should see our collection of hot sauces…} What better compliment to cayenne pepper than rich and velvety bittersweet chocolate. For chocolate and hot flavor lovers, like myself, it sounds like heaven waiting to be eaten. This cookie has layers of depth flavors which I think comes from the touch of spice. It was perfectly sweet, with a hidden zing. I couldn’t stop popping these little delights on their own, but warmed with a softened marshmallow on top…it’s as if you were drinking a Mexican Hot Cocoa in a cool Arizona night watching the stars. Discovering and experimenting with new flavors is one of my favorite parts of baking, and I loved that I was able to share and meet some many other great bloggers doing it…plus supporting a really good cause!

DSCN0958DSCN0998DSCN1003DSCN1010DSCN1040DSCN1048DSCN1060PicMonkey CollageDSCN1069DSCN1074I found this rustic holiday boxes at Target and thought it was the perfect packaging for my cookies. With a personalized note and recipe card for each of my secret cookie recipients, I sent them some holiday cheer and a glittering snowflake.DSCN1079PicMonkey Collage

The Great Food Blogger Cookie Swap 2012

It’s the holidays, indulge in that extra cookie or two alongside your loved ones. The one thing to remember during this season is to be happy and share that happiness with others! I hope everyone is enjoying every moment of this beautiful time of year!

Mexican Hot Cocoa Cookies

Ingredients {Makes 4 1/2 dozen cookies}

1 stick – Unsalted Butter

12 ounces {2 cups} – I used Organic 65% Bittersweet Chocolate

1 cup – Brown Sugar {Packed}

3 large  – Eggs

2 teaspoons – Pure Vanilla Extract

1 1/2 cups – Whole Wheat Flour

1/4 cup – Hot Cocoa Mixture

1 1/2 teaspoons – Baking Powder

1/2 teaspoon – Salt

2 teaspoons – Ground Cinnamon

1/2 teaspoon – Ground Cayenne Pepper

Large Marshmallows

Recipe {Adapted from Pastry Affair}

In a small saucepan, melt the butter and chocolate chips over low heat. Stir until smooth and set aside. Sift together the flour, hot cocoa mix, baking powder, and salt. In a large mixing bowl, with a paddle attachment beat together  the brown sugar and eggs. Add vanilla extract. Slowly mix in the four mixture, in two batches. Stir in the melted chocolate. Refrigerate the cookie dough for an hour.

Preheat oven to 325*F. In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and cayenne powder. Using a tablespoon, form balls of dough and roll in cinnamon-sugar mixture and spread out evenly onto a baking sheet. Bake until cookie tops begin to crackle, rotating halfway {about 12 minutes} Place half of a marshmallow on top of each cookie, and bake until the marshmallow is softened. {If serving these cookies later, bake them without the marshmallow and reheat when ready to use.} These are just absolutely delicious warm!

Mexican Hot Chocolate Mix

Ingredients {Makes 1 cup}

1 cup – Organic Cocoa

1/4 cup – Brown Sugar

1 tablespoon – Ground Cinnamon

1/8 teaspoon – Ground Cayenne Pepper

1/8 teaspoon – Salt

Recipe

Combine all the ingredients together in an airtight container. {I used a mason jar to mix and keep mine}


2 thoughts on “Mexican Hot Cocoa Cookies

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