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Made With
Makes
3 Cookies
Mexican Hot Chocolate Snickerdoodle Cookie. A decadent Snickerdoodle, marshmallow and chocolate dessert with very mild heat.
Ingredients
- 1/2 cup Mini Marshmallows
- 1 cup Whole Almonds
Mexican Hot Chocolate Sauce
- 8oz Unsweetened Baking Squares
- 1/2 cup Unsalted Butter
- 2 cups Granulated Sugar
- 2 cups Heavy Cream
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1/2 teaspoon Cayenne
Preparation
1.Preheat oven to 450 degrees.
Mexican Hot Chocolate Sauce
2. Combine chocolate, butter, and sugar together in a large saucepan and cook over low heat, stirring constantly until mixture is smooth.
3. Slowly stir in heavy cream and continue stirring for 3 minutes.
4. Remove from heat and add remaining ingredients. Stir until well blended.
Final Prep Instructions:
5. Chop mini-marshmallows and spread evenly over cookie. Bake for 4 minutes until marshmallows are melted and consistent.
6. Spread 3/4 cup Mexican Chocolate Sauce over melted marshmallows with a spoon.
7. Sprinkle 1 cup chopped almonds over Mexican Chocolate Sauce and serve. "
