These are like a mouthful of Mexican hot chocolate in a cookie! They're spicy, chocolate comfort food.
|
Ingredients - Makes 2 dozen.
1 & 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa (I use Hershey's.) 1 tsp baking soda 1 tsp salt 1/2 tsp ground cayenne pepper 1/2 tsp ground nutmeg 2 teaspoons cinnamon 1/2 cup butter, softened to room temperature 1 & 1/2 cups light brown sugar (packed) 1 egg 2 tsp vanilla Mini marshmallows - Freeze them! |
Steps
- Stir or whisk together the flour, cocoa, baking soda, salt, cayenne pepper, nutmeg, and 2 teaspoons of the cinnamon.
- In a separate mixing bowl, mix on medium speed: butter and brown sugar until fluffy. Add egg and vanilla and mix until it's combined.
- Reduce beater to low speed and slowly add in the flour mixture. Mix until just combined.
- Chill in refrigerator for 2 - 3 hours (overnight is fine). Chill or freeze marshmallows too. Frozen is best, so they don't completely melt into the cookies.
- Prepare a cookie sheet by greasing with butter or lining with parchment cooking paper.
- Scoop up 2 tablespoons of cookie dough into your clean hand. Put it on the cookie sheet.
- For each cookie, flatten the cookie dough mounds a little bit with a glass or your clean hand. Put a few mini-marshmallows in the center, then fold the outside edges of the dough over the marshmallows just a bit. Roll the whole thing into a ball and put it on cookie sheet. Repeat for each cookie, placing them 2 - 3 inches apart.
- Bake in preheated oven at 350° F for 10 - 12 minutes - they will be a little puffy when done. Remove from oven and cool on sheet for a bit, then put cookies on a wire rack to cool.
