Instructions

• In a bowl, whisk together the flour, cocoa powder, baking soda, Baker’s Salt, Cayenne, Cardamom and Cinnamon. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar on medium-high until light and fluffy, about 2 minutes. Add egg and Vanilla Extract. Beat until creamy, 2 more minutes. Add flour mixture. Beat on low until no dry spots remain, about 1 minute.
• With a one ounce (2 Tablespoon) cookie scoop, scoop dough into mounds on a pan or tray. Refrigerate for at least 2 hours, or up to overnight. The chilling of the dough is important along with the frozen marshmallows.
• When ready to bake, heat oven to 350°F. Line 2 baking sheets with parchment.
• Remove 12 mounds of dough from the refrigerator. 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. Bring the outer edges over the marshmallows to envelop the marshmallows. Roll into a ball and then roll in the cinnamon sugar to coat. Place on the lined sheet pan, 3 inches apart.
• Bake for 10 to 12 minutes, rotating halfway through, until cookies puff and melty marshmallows show through the cracks in the surface. Cool the cookies on the pan for 5 mins, then transfer to a wire rack to cool completely. Repeat the process with the 12 remaining balls of dough and frozen marshmallows. with the remaining dough and marshmallows.