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     Title: Mexican Hot Chocolate Cookies
Categories: Cookies, Mexican
     Yield: 24 Cookies

 1 1/2 c  All-purpose flour (192 g)
   1/2 c  Cocoa powder (51 g);
          -preferably Dutch-processed
     1 ts Baking soda
     1 ts Kosher salt
   1/2 ts Ground cayenne
     3 ts Ground cinnamon
   1/2 c  Unsalted butter (113 g);
          -room temperature
 1 1/2 c  Light brown sugar (305 g)
     1 lg Egg; room temperature
     2 ts Vanilla extract
          Mini marshmallows; frozen
          -solid
   1/4 c  Granulated sugar (50 g)

 These spiced and spicy cookies, chocolaty and brimming with molten
 marshmallow, are a terrific treat to keep you warm in the colder
 months. The dough itself is imbued with cinnamon and a bit of ground
 cayenne, a combination commonly found in Mexican hot chocolate that
 also gives these cookies a flavor reminiscent of the holidays--and a
 slight kick when you least expect it. The marshmallowy interior
 provides a wonderful chew and maintains a pillowy soft texture, even
 after a few days in an airtight container. Make sure to freeze the
 marshmallows fully to give the cookies their hallmark ripple of white
 peeking through their sparkly chocolate exterior. (Otherwise, the
 marshmallows will dissolve into the cookies as they bake.)

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

 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 tb (1 oz) cookie scoop or tb 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 F 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 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" 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.

 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.

 Recipe by Vaughn Vreeland

 Recipe FROM: <https://cooking.nytimes.com/recipes/
 1024782-mexican-hot-chocolate-cookies>

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