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Mexican Hot Chocolate Bomb Cookies

These cookies have all the flavors of Mexican hot chocolate, complete with a melty marshmallow center. Use holiday-themed sanding sugar or sprinkles to get the cookies into the Christmas spirit.

Serves 12
Ready in 27 mins
Prep time 15 mins
Cooking time 12 mins
255 calories per serving


> 1 (15.25 oz) box chocolate cake mix
> 1/3 cup canola oil
> 2 Vital Farms ® Pasture-Raised Eggs
> 2 tsp ground cinnamon
> 1/4 tsp ground cayenne pepper
> 12 regular marshmallows

Coat with:

> Sanding sugar
> Sprinkles
> Nonpareils


To a large bowl, add the cake mix, oil, eggs, cinnamon, and cayenne. Stir to combine into a smooth dough. Cover with plastic and refrigerate 30 min. Freeze the marshmallows until ready to use.
Preheat oven to 350°F. Line 2 cookie sheets with parchment. Shape dough into 24 (1-inch) balls. (If dough is too soft to handle, refrigerate longer.)
Remove marshmallows from freezer. For each cookie, place 1 marshmallow in center of 2 dough balls. Pinch together to completely cover marshmallow and roll into smooth ball. Roll the cookies in the sanding sugar, sprinkles, or nonpareils to coat. Place on prepared baking sheets, about 2 inches apart. Repeat with remaining dough balls.
Bake cookies 10–12 min., until puffed and cracked. Cool 1 min. before transferring to wire rack to cool completely. Store in an airtight container for up to 5 days.

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