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Spicy Hot Chocolate Cookies Recipe

  • Cook Time: 10 minutes
  • Servings: 18
  • Course: Dessert

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

For better baking results, use Reynolds Kitchens® Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.


  • 1 cup softened unsalted butter
  • 1/2 cup sugar
  • 1 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper + more for garnish
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • Mini marshmallows & candy canes for garnish
  • reynolds kitchens® parchment paper with smartgrid®


Step 1

Preheat the oven to 350° F.

Step 2

Cream the butter and sugars together in a standing mixer with the paddle attachment on high speed or using a hand blender on high speed for 5-7 minutes or until light and fluffy.

Step 3

Pour in the vanilla and add the eggs and mix on medium speed until completely mixed in.

Step 4

Mix together the flour, cocoa powder, salt, ¼ teaspoon of cayenne pepper, baking soda, and baking powder together in a bowl until combined.

Step 5

Add the dry ingredients to the stand mixer on low speed and mix until just combined.

Step 6

Place a 3-tablespoon scoop of the cookie dough onto a cookie sheet tray lined with Reynolds Kitchens® Parchment Paper with SmartGrid® and repeat until all of the dough has been used.

Step 7

Place the cookies into the oven on the middle rack for 8 minutes.

Step 8

Remove the cookies and then place as many mini marshmallows that will fit over the top of each cookie gently pressing down to make them stick.

Step 9

Return the cookies to the oven and bake for an additional 2 minutes.

Step 10

Cool the cookies completely on a rack to room temperature and garnish more cayenne pepper and a candy cane.

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