===== Mexican Hot Chocolate Cookies =====

__Ingredients:__

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

__Directions:__

In a medium bowl, whisk flour, cocoa powder, baking soda, salt, cayenne and 2 teaspoons ground cinnamon.

In 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. Freeze marshmallows, if you haven’t already.

When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper. Add granulated sugar and remaining 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 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 10-12 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. Cookies will keep for about 3 days in an airtight container at room temperature.

Tip: 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.

from: https://cooking.nytimes.com/recipes/1024782-mexican-hot-chocolate-cookies?campaign_id=9&emc=edit_nn_20231210&instance_id=109791&nl=the-morning&regi_id=79928111&segment_id=152223&te=1&user_id=2ad66133faf672084445928d7a33b286