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Title: Mexican Hot Chocolate Cookies
Categories: Cookies, Mexican
Yield: 24 Cookies

1 1/2 c All-purpose flour (192 g)
1/2 c Cocoa powder (51 g);
-preferably Dutch-processed
1 ts Baking soda
1 ts Kosher salt
1/2 ts Ground cayenne
3 ts Ground cinnamon
1/2 c Unsalted butter (113 g);
-room temperature
1 1/2 c Light brown sugar (305 g)
1 lg Egg; room temperature
2 ts Vanilla extract
Mini marshmallows; frozen
-solid
1/4 c Granulated sugar(50 g)

These spiced and spicy cookies, chocolaty and brimming with molten
marshmallow, are a terrific treat to keep you warm in the colder
months. The dough itself is imbued with cinnamon and a bit of ground
cayenne, a combination commonly found in Mexican hot chocolate that
also gives these cookies a flavor reminiscent of the holidays--and a
slight kick when you least expect it. The marshmallowy interior
provides a wonderful chew and maintains a pillowy soft texture, even
after a few days in an airtight container. Make sure to freeze the
marshmallows fully to give the cookies their hallmark ripple of white
peeking through their sparkly chocolate exterior. (Otherwise, the
marshmallows will dissolve into the cookies as they bake.)

In a medium bowl, whisk flour, cocoa powder, baking soda, salt,
cayenne, and 2 ts ground cinnamon.

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.

With a 2 tb (1 oz) cookie scoop or tb 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.

When ready to bake, heat oven to 350 F and line 2 baking sheets with
parchment paper. Add granulated sugar and remaining teaspoon cinnamon
to a small bowl.

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" apart.

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.

Tip:

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.

Recipe by Vaughn Vreeland

Recipe FROM: <https://cooking.nytimes.com/recipes/
1024782-mexican-hot-chocolate-cookies>

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