Mexican Hot Chocolate Cookies

I've got one final cookie to share - the best of the year in my opinion!

Ingredients

• 1½cups/192 grams all-purpose flour
• ½cup/51 grams cocoa powder, preferably Dutch-processed
• 1teaspoon baking soda
• 1teaspoon kosher salt (such as Diamond Crystal)
• ½teaspoon ground cayenne
• 3teaspoons ground cinnamon
• ½cup/113 grams unsalted butter, at room temperature
• 1½cups/305 grams light brown sugar
• 1large egg, at room temperature
• 2teaspoons vanilla extract
• Mini marshmallows, frozen solid
• ¼cup/50 grams granulated sugar

Instructions

1. Whisk flour, cocoa powder, baking soda, salt, cayenne and 2 teaspoons ground cinnamon.
2. 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. 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. Preheat 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.