Mexican Hot Chocolate Cookies

Ingredients

• 1 1/2 cups/192 grams all-purpose flour
• 1/2 cup/51 grams cocoa powder, preferably Dutch-processed
• 1 teaspoon baking soda
• 1 teaspoon kosher salt (such as Diamond Crystal)
• 1/2 teaspoon ground cayenne
• 3 teaspoons ground cinnamon
• 1/2 cup/113 grams unsalted butter, at room temperature
• 1 1/2 cups/305 grams light brown sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• Mini marshmallows, frozen solid
• 1/4 cup/50 grams granulated sugar

Directions

1. In a medium bowl, whisk flour, cocoa powder, baking soda, salt, cayenne and 2 teaspoons ground cinnamon.
2. In the bowl of a stand mixer fitted with a paddle, or a large bowl with a hand mixer, beat butter and brown sugar on medium-high until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until creamy, 2 more minutes. Add flour mixture. Beat on low until no dry spots remain, about 1 minute.
3. With a 2-tablespoon (1-ounce) cookie scoop or tablespoon measure, scoop dough into mounds on a baking sheet. Cover and refrigerate for at least 2 hours, or up to overnight. Freeze marshmallows, if you haven’t already.
4. When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper. Add granulated sugar and remaining teaspoon cinnamon to a small bowl.
5. Remove half of the dough from the refrigerator and let sit at room temperature for 5 minutes if the dough is very stiff. Take a mound of dough and flatten slightly in the palm of your hand. Pile 5 frozen mini marshmallows on top of the flattened dough, then bring the outer edges over the marshmallows to envelop them. Roll into a ball and then roll in the cinnamon sugar to coat. Place on the baking sheet, 3 inches apart.
6. Bake for 10 to 12 minutes, rotating halfway through, until cookies puff slightly and bits of molten marshmallow peek through the surface. Cool on the sheet for about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough and marshmallows. Cookies will keep for about 3 days in an airtight container at room temperature.

Notes

Balls of dough (not coated in cinnamon sugar) can be frozen for up to 3 months in an airtight container. To bake, thaw for 5 minutes at room temperature, roll in cinnamon sugar and bake for 13 to 15 minutes.