SPICED HOT COCOA COOKIES RECIPE

We spotted these cookies from New York Times and immediately thought of our Aztec Spiced Hot Cocoa. That cocoa-rich flavor is captured in these marshmallow-studded cookies. These cookies are a delightful treat, perfect for a cozy winter day. These cookies bake up soft and chewy, and they’re packed with big warmth from Cinnamon, Cardamom and Cayenne. These Spiced Hot Cocoa Cookies are like a warm hug on a cold day.

Wondering about the size for the cookies? Worry no more. This cookie scoop is the answer!

	1.5 cups all purpose flour
	1/2 cup cocoa powder
	1 tsp baking soda
	1 tsp Baker's Salt
	1/2 tsp Cayenne
	1/4 tsp Ground Cardamom
	2 tsp Vietnamese Cinnamon
	1 stick unsalted butter, softened
	1.5 cups light brown sugar
	1 large egg
	1 Tbl Cookie Vanilla Extract
	Mini marshmallows, frozen
	Cinnamon Sugar for coating the cookies

1.	In a bowl, whisk together the flour, cocoa powder, baking soda, Baker's Salt, Cayenne, Cardamom and Cinnamon. Set aside.
2.	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.
3.	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.
4.	When ready to bake, heat oven to 350°F. Line 2 baking sheets with parchment.
5.	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.
6.	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.

SPICED HOT COCOA COOKIES

We Believe in Home Cooks

Time: 1 hour

Rating

Ingredients

Instructions

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