Based on Snickerdoodle V recipe by Amy Barry on

Mexican Hot Chocolate Snickerdoodles with Mini Marshmallows

Many years ago, my coworkers and I were talking about our favorite cookies. I told them that while I usually prefer crispy cookies, the one soft cookie I really enjoyed was a Snickerdoodle. They had never heard of this cookie. I assumed it was because I was brought up in the Midwest and they were born and raised in Southern California. I didn’t have a recipe, so I surfed the web and found the recipe for Snickerdoodles V on I whipped up a batch and brought them in to work the following week and they were gone by the end of the day.

At Christmas, both of my coworkers requested that I make them each a batch of Snickerdoodles. One coworker took them home and her family finished them off before she even had a chance to eat even one! In fact every year, her husband asks her when I’m going to bake them another batch of cookies.

Recently, I was watching Food Networks “Christmas Cookie Challenge,” and one of the contestants decided to combine Mexican Hot Chocolate with a Snickerdoodle, topping it with a toasted marshmallow. It sounded so delicious, I decided to try it out.

Dough rolled in cinnamon, sugar and cayenne mixture

A lot of times when you buy cookies they are about 5 inches in diameter. I prefer much smaller cookies, so when portioning out the dough I use a melon baller, which gives you a nice two-bite cookie and consistency in the size of your cookies.

Mexican Hot Chocolate Snickerdoodles with Mini Marshmallows

  • Servings: 60
  • Difficulty: easy
  • Print



  • 1 cup vegetable shortening, such as Crisco Baking Sticks
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all purpose unbleached flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 4 tablespoons granulated sugar, 2 teaspoons cinnamon and 1/4 teaspoon cayenne pepper for rolling
  • a bag of mini marshmallows


  1. Preheat oven to 375 degrees
  2. Sift together the flour, baking cocoa, baking soda, cream of tartar, salt, cinnamon and cayenne pepper. If you don’t have a sifter, a fine mesh sieve will work.
  3. Cream together the shortening with the sugar. Add the two eggs and vanilla extract.
  4. Add the sifted flour mixture slowly to the shortening and mix well, but don’t over mix our your dough will become tough.
  5. Line your cookie sheets with parchment paper or a silpat baking sheet.
  6. Using a melon baller or a teaspoon, form dough into approximately 1-inch balls. Roll into the mixture of sugar, cinnamon and cayenne pepper.
  7. Bake for 8 to 10 minutes until slightly puffed.
  8. Top with one or two mini marshmallows while still warm. Pop for a minute or two under the broiler until Marshmallows have puffed up slightly and begin to brown. Remove and cool on a wire rack.


  1. Use a Baker’s Blow Torch to toast the marshmallows, rather than using the broiler.
  2. You can cut a larger marshmallow in half, in place of the mini marshmallows.
  3. You can serve the cookies without the marshmallows or have your guests toast the marshmallows themselves.
  4. If you prefer, you can include the mini marshmallows in the dough instead.
  5. You can substitute butter for the shortening, but the cookie will be slightly denser in consistency.

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