Spiced Rice Cookies With Mexican Chocolate Recipes

MEXICAN HOT CHOCOLATE COOKIES

Steps:

• In a medium bowl, add the flour, cocoa powder, baking soda, chili powder, cinnamon and salt. Mix together to combine.
• In the large bowl of a stand mixer, add the softened butter and beat with the paddle attachment on low speed until smooth, about 1 minute. (A hand mixer can also be used.)
• Add the granulated and dark brown sugar and beat on medium-high speed until well combined.
• Add the egg, vanilla extract and milk and beat until well combined. You may have to stop the mixer once or twice to scrape down the sides and bottom. That's okay.
• Working on low speed, add in the dry ingredients slowly until combined. The cookie dough will be thick and sticky. Add in the chocolate chips. Once the chocolate chips are mostly combined with the dough, transfer the dough onto two sheets of plastic wrap. Form the dough into a ball (making sure to poke in chocolate chips that aren't staying) and cover. Chill in the fridge for an hour or in the freezer for 20 minutes.
• Remove the cookie dough from the fridge and preheat oven to 350 degrees F. Line two large baking trays with parchment paper. Roll dough into 16 balls and place on baking trays.
• Bake cookies for 10 minutes. Remove from the oven and top with 3 or 4 mini marshmallows each.
• Place cookies under broiler and broil on high for 30 seconds or until the tops of the marshmallows begin to brown.
• Remove from oven and top with a few more chocolate chips and sea salt if desired. Let the cookies cool for 5 minutes. They'll spread out a little more and deflate in the process. All that's left to do is eat!

SPICED MEXICAN CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
• In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
• Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
• Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

SPICY MEXICAN HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
• Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
• Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
• Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.