Mexican Hot Chocolate Cookie Bars
These decadent bars are loaded with cinnamon chocolate goodness. Spicy cinnamon and rich cocoa powder flavor these chewy bars. Plus they are speckled with marshmallows that melt in your mouth with every bite!
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Why you’ll love mexican hot chocolate cookie bars
These decadent bars are loaded with cinnamon chocolate goodness. Spicy cinnamon and rich cocoa powder flavor these chewy bars. Plus they are speckled with marshmallows that melt in your mouth with every bite!
I’ve always loved this flavor combination in a cookie, and now it’s even easier to make as a bar- you can mix all the ingredients in just one bowl and bake them up in one 8 x 8 inch baking dish! So easy to make and even easier to clean up!
Recipe Tips for the best mexican hot chocolate cookie bars
Sift the cocoa powder for an easier time mixing it in and a smoother batter.
Do not over bake them. The key to a soft and chewy cookie is to pull them out of the oven as soon as they puff up in the center and turn light golden brown around the edges. The same is true for cookie bars. This is not a secret, but it makes a HUGE difference in the texture of your cookie, and I think it also makes them last a little longer too!
Tips for baking with marshmallows
Freeze the marshmallows! This is the absolute most important tip for baking with marshmallows. Leave them in the freezer for at least two hours to harden. This will help them bake slower so they don’t burn and melt.
Place a piece of foil over the top of the dish halfway through the bake. This is also crucial to keep the marshmallows from burning.
If you leave the dish in the oven a little bit too long, the marshmallows will burn and turn translucent, so make sure you remove the pan when the timer goes off, or at least watch it very carefully at the end of the bake. The marshmallows should still look bright white with just a light golden on top when you remove the pan from the oven.
Recipe Variations
If spicy is not for you, skip the cayenne pepper. They will still taste just as amazing!
If spicy IS for you, feel free to add extra cayenne pepper. I suggest starting small with just an additional 1/8 teaspoon and taste the batter. You can add more from there, but just know it can come through pretty powerful so take it slow as you’re adding extra into the mix!
FAQ
Helpful Kitchen Tools
Spatula
Stand mixer or hand mixer
parchment paper
8 x 8 inch baking dish
Ingredients
⅓ cup granulated sugar
⅓ cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon powdered cayenne pepper
¼ teaspoon baking soda
¼ teaspoon salt
1/2 cup butter melted
1 egg
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
3/4 cup flour
3/4 cup mini marshmallows, frozen
How to make mexican hot chocolate cookie bars
Prep
Freeze your marshmallows for at least two hours.
Melt the butter and allow it to cool slightly
Preheat oven to 350℉. Line an 8 x 8 baking dish with parchment paper
Mix the dough
In a large bowl mix granulated sugar, dark brown sugar, cinnamon, powdered cayenne pepper, baking soda, and salt together.
Add the butter and mix well, scraping down the sides of the bowl.
Add the egg and vanilla and mix until well combined.
Add the cocoa powder and mix until combined, scraping down the sides of the bowl.
Add the flour and mix until combined, scraping down the sides of the bowl.
Bake
Pour half the mixture into the parchment lined pan. Spread the dough across the pan, filling each corner and covering the bottom.
Sprinkle the marshmallows on top and spread them out evenly.
Add the remaining dough on top and spread it out evenly, mixing the marshmallows into it as you spread. The marshmallows should peek out from the dough.
Bake for 20-25 minutes, or until the edges become golden brown and the middle puffs up slightly.
Let cool and set in the pan for about 1 hour or until the bars are completely cooled.
How to Store
Store mexican hot chocolate cookie bars at room temperature in an air tight container for up to five days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.
You can also freeze mexican hot chocolate cookie bars easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.
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