Mexican Hot Chocolate Cookie

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Mexican Hot Chocolate Cookie

Another delightful cookie, Mexican Hot Chocolate Cookie from Vaughn Vreeland and NYTcooking

Prep Time15

Cook Time12

Course: cookies, Dessert

Cuisine: American

Keyword: chocolate cookies, cookie week, holiday cookies, Mexican Hot Chocolate, NYTcooking

Servings: 24 cookies

Ingredients

Dry Ingredients

1½ cups all-purpose flour 192 grams
½ cup cocoa powder 51 grams preferably Dutch-processed
1 teaspoon baking soda
1 teaspoon kosher salt such as Diamond Crystal
½ teaspoon ground cayenne
2 teaspoons ground cinnamon

Creamed Mixture

½ cup unsalted butter (1 stick) 113 grams at room temperature
1½ cups light brown sugar 305 grams
1 large egg at room temperature
2 teaspoons vanilla extract

Filling

1 bag Mini marshmallows (will not need entire pkg) frozen solid

Cookie Coating

¼ cup granulated sugar 50 grams
1 tsp ground cinnamon

Instructions

In a medium bowl, whisk flour, cocoa powder, baking soda, salt, cayenne and ground cinnamon. Set aside.
Freeze marshmallows, don't freeze the whole bag. You'll need about 100 marshmallows.
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-tablespoon (1-ounce) cookie scoop or tablespoon measure, scoop dough into mounds on a baking sheet. Cover and refrigerate for at least 2 hours, or up to overnight.* (#30 scoop ~ 2.1 T, #40 scoop ~ 1.6 T)
When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper. Add granulated sugar and 1 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 4-5 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.
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.

Notes

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.