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Flamin' Hot Cheetos Cookies in a pile with. marshmallows and Cheetos.

Flamin' Hot Cheetos Chocolate Cookies

These cookies are as delicious as they are ridiculous, I promise! Sooo gooey, chewy, and chocolatey, with a hint of cinnamon and a kick of heat from the Flamin' Hot Cheetos, these kind of remind me of Mexican Hot Chocolate. They would be perfect to bring to a Christmas cookie swap, and I hope you give them a try!
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Servings: 12 cookies
Course: Dessert
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

  • 285 g All-purpose flour
  • 50 g Dutch-process cocoa powder
  • ¾ teaspoon Kosher salt
  • ¾ teaspoon Baking soda
  • 227 g Unsalted butter at room temperature
  • 250 g Light brown sugar
  • 150 g Granulated sugar
  • 1 large Egg + 1 Large yolk at room temperature
  • 2 teaspoon Vanilla extract
  • 2 teaspoon Cinnamon
  • 150 g Milk chocolate chopped into irregular chunks, or milk chocolate chips
  • 50 mini Marshmallows for stuffing
  • 80 g (1 Large handful) Flamin’ Hot Cheetos pulverized into a powder, for rolling

Method
 

  1. Preheat oven to 350˚F (180 ˚C). Line 2–3 baking sheets with parchment or silicone baking mats.
  2. In a medium bowl, whisk together the 285 g All-purpose flour, 50 g Dutch-process cocoa powder, ¾ teaspoon Kosher salt, and ¾ teaspoon Baking soda.
  3. In a stand mixer fitted with a paddle, cream the 227 g Unsalted butter250 g Light brown sugar and 150 g Granulated sugar until light and fluffy, about 2–3 minutes. Scrape the bowl with a rubber spatula. Add the 1 large Egg + 1 Large yolk, 2 teaspoon Vanilla extract, and 2 teaspoon Cinnamon, and cream until very fluffy and lightened in colour, another 7–8 minutes. Scrape the bowl at least once during this process.
  4. Add the flour mixture, and mix on the lowest speed until just combined, no more than 20 seconds. Scrape the bowl. Add the chopped 150 g Milk chocolate chunks, and mix on low speed again until just combined. Fold the dough with a rubber spatula a few times to ensure the chocolate is evenly distributed.
  5. Place the pulverized 80 g (1 Large handful) Flamin’ Hot Cheetos in a small bowl. Use a medium cookie scoop or two spoons to form balls of dough about 2 tablespoons in size. Roll into a ball, and make an indentation with your thumb.
  6. Insert 3–4 of your 50 mini Marshmallows, and pinch the dough ball closed. Roll the ball between your hands until a smooth ball forms and no seam is visible.
  7. Roll each dough ball in the pulverized 80 g (1 Large handful) Flamin’ Hot Cheetos, and place on baking sheet 3” apart.
  8. Bake one sheet at a time, for 14–16 minutes until the cookies have puffed and the tops are cracked. Rotate the sheet once halfway for even baking.

Video

Notes

Recipe yield depends on how large you scoop your cookies. You can get about 12 larger bakery-style cookies or 20-24 smaller cookies.