Mexican Hot Chocolate Cookies
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Mexican Hot Chocolate Cookies
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Moist and chewy, these Mexican Hot Chocolate Cookies get their soft texture from Chobani® Whole Milk Plain Greek Yogurt, and their "hot" kick from chili powder.
Ingredients
Preheat oven to 350° F.
In a medium mixing bowl, combine flour, cocoa powder, baking soda, salt, cinnamon, and chili powder.
In a stand mixer fitted with a paddle or using a hand mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
Scrape down sides of bowl, then add yogurt and mix thoroughly. Add vanilla and eggs and beat just to combine.
With mixer on low speed, gradually add the flour mixture until combined. Fold in the chocolate chips and mini marshmallows.
Use a 1-ounce scoop (or 2 tablespoons) to portion the cookie dough and place on parchment-lined sheet pans.
Chill dough in the refrigerator for 10 minutes.
In another mixing bowl, combine the turbinado sugar, cinnamon, and chili powder.
Roll cookie dough portions in the sugar mixture and place dough on the sheet pans. Press the tops in lightly with your thumb.
Place sheet pans in the oven and bake until cookies are set in the center and begin to crack, about 10 minutes. Remove from oven and allow to cool on a wire rack before enjoying.
