Back in December, I teased you all by writing about these amazing sandwich cookies without posting the recipe. I got to send the recipe in a holiday card to everyone who wrote a comment, but those who didn’t before the deadline or who live outside of the U.S. missed out. I couldn’t share the recipe right away because I entered it in a contest and they wanted to keep all the recipes a secret until the winners were announced. Unfortunately for me, I didn’t win, but fortunate for you, that means I can share the recipe with you now!
I love these because the cookies are really moist and have a deep, rich chocolate flavor with a hint of heat and spice, just like Mexican hot cocoa. Take two of those and sandwich them around fluffy homemade marshmallow creme and you get a very decadent treat.
I’m definitely not waiting until winter to enjoy these again. In fact, you could make them a little more summer-y by adding some graham cracker…hmm…that gives me some ideas! I’ve done several unique versions of s’mores but never with a spicy twist. That could be really good!
Ingredients
- 1 stick unsalted butter
- 4 ounces good quality unsweetened chocolate
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1 1/4 teaspoons pure chili powder
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Homemade marshmallow fluff for filling
Instructions
- Preheat the oven to 325°F.
- Over a double boiler or in the microwave, melt butter and chocolate together, then set aside to cool.
- In a large bowl, beat brown sugar, granulated sugar, vanilla, and eggs until combined.
- Add cooled, melted chocolate and butter to bowl and mix until incorporated.
- In a medium bowl, stir flour, cocoa, cinnamon, chili, cayenne, baking soda, and salt together.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop around 1 1/2 tablespoons of batter onto a baking sheet lined with parchment paper, leaving 1 1/2 inches between each cookie.
- Bake for 15 minutes, until cookies are puffy and dry to the touch.
- Let cool completely, then pair up cookies of similar sizes. Add 1 tablespoon of marshmallow fluff in between them.
Notes
You’ll need around half a batch of homemade marshmallow fluff, or you could double the cookie recipe and use a whole batch. And of course, you could always buy marshmallow creme, but homemade is delicious!
https://www.52kitchenadventures.com/2013/06/23/mexican-hot-chocolate-whoopie-pies-recipe/
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7 Comments on Mexican Hot Chocolate Whoopie Pies
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Daisy Thompson
June 23, 2013 at 10:18 pm (11 years ago)These look and sound so good! I’ve never made whoopie pies before, and you’re inspiring me to make them soon!
daisy
Daisy Thompson recently posted grilled artichokes with shishito pepper aioli
Stephanie Nuccitelli
June 24, 2013 at 9:42 am (11 years ago)Thanks Daisy! They’re easy – just soft (sort of cake-like) cookies sandwiched around a frosting or something similar. You should give them a try for sure!
Stephanie @ Girl Versus Dough
June 24, 2013 at 10:19 am (11 years ago)Oh my goodness, I love all the flavors going on here! And I just recently made my very first batch of whoopie pies and I’m fairly certain they are the best thing, ever. Awesome recipe, dear!
Stephanie @ Girl Versus Dough recently posted chocolate-glazed banana bread muffins
Stephanie Nuccitelli
June 24, 2013 at 10:36 am (11 years ago)Thanks Steph! Cookies + frosting – you can’t go wrong! I can’t wait to see your recipe.
Jen @ Savory Simple
June 25, 2013 at 10:27 am (11 years ago)Such a simple yet perfect twist on the classic chocolate whoopie pie! I’m in love.
Jen @ Savory Simple recently posted Grilled Avocado and Peach Salsa
Stephanie Nuccitelli
June 25, 2013 at 11:13 am (11 years ago)Thanks Jen!