Deep, rich triple chocolate cookies are the perfect foundation for this Mexican-inspired recipe, where they’re topped with a fluffy white chocolate and marshmallow icing and then dusted with cinnamon and just a touch of cayenne pepper. Decadently delightful.

12 servings


24 (1.33oz) Otis Spunkmeyer® Sweet Discovery Triple Chocolate Cookie pucks

13 ounces marshmallow cream

1 ounce Mexican hot chocolate powder

2 ounces white chocolate sauce

Cayenne pepper, for garnish, optional

Cinnamon, for garnish, optional

  1. Preheat oven to 350°F. Place 12 small (2 ½-inch-3-inch) ramekins on a baking sheet for easy transport. Stack 2 cookie pucks inside each ramekin. 
  2. Bake for 12-15 minutes or until the cookies have browned and are cooked through. Remove from oven and let ramekins cool completely for 15 minutes.
  3. In a bowl, fold white chocolate sauce, marshmallow cream, and hot chocolate powder together until thoroughly combined.
  4. Top each cookie ramekin with a dollop of the marshmallow mixture.
  5. Sprinkle with cinnamon and/or cayenne pepper, if desired.
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