Mexican Hot Chocolate Cookies

cooking.nytimes.com

bertraze

1½ cups/192 grams all-purpose flour

½ cup/51 grams cocoa powder, preferably Dutch-processed

1 teaspoon baking soda

1 teaspoon kosher salt (such as Diamond Crystal)

½ teaspoon ground cayenne

3 teaspoons ground cinnamon

½ cup/113 grams unsalted butter, at room temperature

1½ cups/305 grams light brown sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

Mini marshmallows, frozen solid

¼ cup/50 grams granulated sugar

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer