These cookies are a family favorite in our house. A chocolate ganache center filled with marshmallows and hot cocoa and paired with a spiced chocolate cookie dough. These cookies get rolled in cinnamon sugar for some extra sparkle and as they bake the marshmallows start to peak through. Although a bit time intensive, the payoff is absolutely worth it.
Perfect for winter I love bringing these to holiday events. Last time a brought them to a cookie exchange they were absolutely demolished! These cookies are also great for all your winter activities, I took them on a ski trip near Mount Hood and they were the perfect hit of sugar I needed after battling some strong wind.
Wherever you bring these cookies I hope you enjoy them as much as I do!
Fudgy Mexican Hot Cocoa Cookies
Description
Ingredients
For the ganache filling (can be made the night before):
For the cookie dough:
For the cinnamon sugar:
Instructions
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For the ganach filling:
Warm up golden syrup and milk till almost boiling, pour mixture over chocolate. Let chocolate melt then stir to combine (can microwave if not quite melted).
Add in hot chocolate power, cocoa powder, and salt and stir. Scoop into 1 tbsp size balls and make enough for each cookie and place on parchment paper, put in freezer for 1 hour or overnight.ย
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For the cookie dough:
Sift together flour, cocoa powder, baking soda, salt, cayenne and cinnamon.
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Butter + Sugar
Cream together butter and brown sugar till fluffy. Add in vegan egg mixture and vanilla.
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Mix Together
Add flour to butter mixture and stir to combine (if its looking dry you can add in a little more butter, you might also need to use your hands to bring the mixture together).
Preheat oven to 350F.
Cinnamon Sugar
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Cinnamon Sugar
Mix cane sugar with cinnamon and set aside
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Form the Cookies
Forming these cookies is similar to filling a dumpling. Weigh the dough into 55g balls, and flattten the dough out in your hand. Next, take out a frozen ganache circle, flatten in slightly and place it in the middle and add 5 marshmellows to the center.ย
Close up the dough so the ganache and marshmellows are fully encased (very imporant or else they will leak out!).ย
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Finishing Touches
Roll till smooth, flatten slightly and then roll in cinnamon sugar mixture.
Place on parchment lined baking sheet. Repeat till your 12 cookies are ready to go in the oven.ย
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Time to Bake!
Bake for 14 minutes, after taking them out let cook for 5 minutes on baking sheet before transfering to cooling rack.
Baked cookes can also be frozen for up to a month, just toss them in the oven for a few minutes to thaw when ready to eat!
