I first made these for a cookie exchange last Christmas, which I never got to attend because the kiddo was sick so - oh, horrible fate - I had to eat the whole batch. :-) I'd been making lots of Mexican hot chocolate and I thought the spicy flavors would be great in a chocolate cookie. And of course marshmallows are a necessity. I made them again yesterday for Cinco De Mayo and had a hard time finding the recipe I'd used for the cookies so I thought I'd post it here so I'll always have it. Recipe slightly adapted from this one, and by slightly adapted I mean it's the same but with spices. I love these.
- 1⁄2 cup butter
- 1⁄2 cup brown sugar
- 1⁄4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1⁄4 cup cocoa powder
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon salt
- spices to taste - I use half a tablespoon of cinnamon and a ton of cayenne pepper (I really want the flavors to hold their own against the chocolate) but if you're less obsessed with spicy things half a teaspoon of cinamon and a couple dashes of cayenne would be fine.
- mini marshmallows
Makes about two dozen small cookies.
- Preheat the oven to 350 degrees Fahrenheit.
- Make sure that the butter is at room temperature, or put the butter in the microwave for about 15 seconds just to soften it up.
- Using a mixer, cream the butter, brown sugar and granulated sugar until light and fluffy.
- Add the egg and vanilla extract and mix until combined.
- In a separate bowl, sift the flour, cocoa powder, baking soda, salt, and spices.
- Add the dry ingredients into the wet ingredients and mix until everything is incorporated.
- Make truffle-sized balls and place them on a parchment lined baking sheet.
- Bake for exactly 8 minutes.
- Let them cool on the parchment paper for about ten minutes or until they're set up enough to handle (they will be gooey straight out of the oven).
- Put marshmallows on top of each cookie - I use several little ones so it looks like a cup of cocoa, but one big one per cookie could be good too if that's what you have - and place under the broiler for a minute or two until they're dark golden brown and have that toasted marshmallow smell.
- Place on cooling racks and allow to cool completely before storing unless you want your marshmallows to glue all the cookies together.