Mexican hot chocolate cookies
Wrap spicy chocolate dough around fluffy marshmallows and roll in cinnamon sugar for the ultimate cookie-with-a-difference.
Ingredients
For the cookies
- 130²µ/4½´Ç³ú butter, softened
- 180g/6oz light soft brown sugar
- 100g/3½oz golden caster sugar
- 2 tsp vanilla extract
- 1 large free-range egg
- 200g/7oz plain flour
- 40g/1½ oz cocoa powder
- 2 tsp cinnamon
- 2 tsp cayenne pepper
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 1 tbsp dried milk powder (optional)
- 1 tsp salt
- 170g/6oz dark chocolate chunks
- 12 large marshmallows
For the cinnamon sugar
- 30g/1oz golden caster sugar
- 1 tsp cinnamon
- ¼ tsp cayenne pepper
Method
Preheat the oven to 190C/170C Fan/Gas 5.
To make the cookies, combine the butter, brown sugar and caster sugar in a large bowl and beat together until combined. Add the vanilla and egg and mix again until homogenous.
Combine the flour, cocoa powder, cinnamon, cayenne pepper, bicarbonate of soda, baking powder, milk powder (if using) and salt in a separate bowl. Mix well, then add the dry to the wet mixture and fold until just combined. Fold through the chocolate chunks.
Divide the cookie dough into 12 balls and flatten each one out. Wrap each portion of cookie dough around a large marshmallow, leaving one side of the marshmallow exposed.
To make the cinnamon sugar, combine the sugar, cinnamon and cayenne pepper in a small bowl. Roll each cookie ball in this mixture.
Place the cookies well spaced out on a baking tray, marshmallow side facing up (the cookies will spread, so don’t put more than five on the tray – you may need to bake in batches). Bake the cookies for 10–15 minutes, until the marshmallows are melted and golden. Leave to cool slightly before serving.
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