Description
Mexican hot chocolate cookies packed with cinnamon, cocoa, and a hint of cayenne. Each one hides a gooey marshmallow center for the perfect mix of warmth and indulgence.
Ingredients
1½ cups (192g) all-purpose flour
½ cup (51g) Dutch-process cocoa powder
1 tsp baking soda
1 tsp kosher salt
½ tsp cayenne pepper
3 tsp ground cinnamon (divided)
½ cup (113g) unsalted butter, room temp
1½ cups (305g) light brown sugar
1 large egg, room temp
2 tsp vanilla extract
Frozen mini marshmallows
¼ cup (50g) granulated sugar
Instructions
1. Whisk together flour, cocoa, baking soda, salt, cayenne, and 2 tsp cinnamon.
2. In a mixer, cream butter and brown sugar until fluffy. Add egg and vanilla; beat until smooth.
3. Add dry ingredients and mix until just combined. Scoop dough into balls and chill for 2+ hours.
4. Preheat oven to 350°F. Mix remaining cinnamon with granulated sugar.
5. Flatten dough balls, place 5 frozen marshmallows inside, seal, roll into ball, and coat in cinnamon sugar.
6. Place on lined baking sheets 3 inches apart. Bake for 10–12 mins. Let cool 5 mins before moving to wire rack.
Notes
Freeze marshmallows solid before baking to prevent leaking.
Store cookies in an airtight container for up to 3 days.
Dough balls can be frozen for 3 months and baked from frozen.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 18mg