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Mexican hot chocolate cookies

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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

For the cinnamon sugar

Method

  1. Preheat the oven to 190C/170C Fan/Gas 5.

  2. 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.

  3. 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.

  4. 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.

  5. To make the cinnamon sugar, combine the sugar, cinnamon and cayenne pepper in a small bowl. Roll each cookie ball in this mixture.

  6. 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.