Mexican Hot Chocolate Cookies
Ingredients:
Icing:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ⅛ teaspoon fine salt
- 2 teaspoon ground cinnamon
- 1 teaspoon chili powder
- ¼ teaspoon cayenne
- large marshmallows, halved
Icing:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, melted and cooled
- 2 tablespoons cocoa powder
- 2 tablespoons hot water
- ¼ teaspoon vanilla
Instructions:
- In a large bowl, cream together butter and sugars until light and fluffy. whisk in egg and vanilla until well combined.
- In a separate medium bowl, mix flour, cocoa powder, baking soda, salt, cinnamon, chili powder and cayenne.
- Mix dry ingredients into wet ingredients until a chocolate dough is formed.
- Make truffle-sized balls and place on a parchment-lined baking sheet. Refrigerate for 1 hour.
- Preheat oven to 350-degrees.
- Bake 7 to 8 minutes or until tops of cookies begin to crinkle. Remove cookies from oven and gently press one marshmallow half on top of each cooker in the center. Bake another 2 to 3 minutes until marshmallows soften.
- Remove cookies from oven and let cool 5 minutes before transferring to a wire rack to fully cool.
- Meanwhile, prepare icing by whisking all ingredients in a large bowl. Spoon a small amount of icing on top of each marshmallow. Top with sprinkles (optional).
- Allow icing to set and dry, approximately 30 to 60 minutes.
- Store cookies in an airtight container for up to 5 days.