Makes 20-24 cookies

• 1½ cups AP flour
• ½ cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• ½ teaspoon ground cayenne (optional)
• 2 teaspoons ground cinnamon (optional)
• ½ cup unsalted butter, room temperature
• 1½ cups light brown sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract

• Mini marshmallows, frozen, ~100

• ¼cup granulated sugar and 1 t cinnamon for cinnamon sugar step at baking

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

In the bowl of a stand mixer fitted with a paddle, 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.

Scoop dough into golfball sized / 1 oz portions, flatten each 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 freeze.

When ready to bake, heat oven to 350 degrees and (optionally) roll each in 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. Cookies will keep for about 3 days in an airtight container at room temperature.

Adapted from https://cooking.nytimes.com/recipes/1024782-mexican-hot-chocolat...