Spicy Mexican Hot Chocolate Cookies

Step 1

Preheat the oven to 350*F.

Step 2

Cream the softened butter and sugar together on medium speed for about 1 minute. Add the eggs and vanilla and beat on high speed for 1 minute. Add the flour, cocoa powder, baking soda, cinnamon, cayenne pepper and salt and mix just until combined. Measure in the chocolate chips and stir using a spatula, just until combined.

Step 3

Spoon dough onto a parchment lined baking sheet, about 1.5 tablespoons in size. Place in the refrigerator for about 8-10 minutes.

Step 4

After refrigerating use your finger to and make an indent in the center of each dough mound. Dampen finger slightly to prevent from sticking. Place 3 mini marshmallows or 1/3 of a large marshmallow in the indentation. Bake for 8-10 minutes, until the top is matte and the edges are set. Be careful not to overbake!

Step 5

Enjoy!