These Chili Hot Chocolate Cookies are everything— they have the perfect pull, the perfect kick of spiciness, and just the right amount of fudgy chocolate cookies. Seriously, I can’t get enough of it!
Let’s get started!
Preheat oven to 350F. Line 2 large baking trays with parchment paper and set aside.
In a medium bowl, whisk together the flour, cocoa, baking soda, salt, and cayenne pepper. Set aside.
In a large mixing bowl, add both sugars to the butter and whisk until well combined. Add the egg and whisk until smooth. Add in the flour mixture. Carefully fold it in with a spatula until just combined.
Take about 2 tbsp of the dough and roll into a ball, then make a dent in the center with your thumb. Add half of one large marshmallow or 3 mini ones to the middle then carefully pinch the edges to cover completely.
Place on tray, keeping each cookie about 2″ apart. Refrigerate the cookie balls for about 10-15 minutes.
Bake for 9-10 minutes. Allow to cool on the tray for 10 minutes then transfer to a wire rack to cool completely. Enjoy fresh!
Check out the video on how to make it:
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Chili Hot Chocolate Cookies
Ingredients
- ½ cup unsalted butter melted
- ⅔ cup light brown sugar
- ¼ cup white granulated sugar
- 1 large egg room temp
- 1¼ cups all purpose flour
- ½ cup cocoa powder
- ¾ teaspoon baking soda
- ½ tsp baking powder
- ½ teaspoon salt
- ½ tsp cayenne pepper
- 1 cup marshmallows
Instructions
- Preheat oven to 350F. Line 2 large baking trays with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa, baking soda, salt, and cayenne pepper. Set aside.
- In a large mixing bowl, add both sugars to the butter and whisk until well combined. Add the egg and whisk until smooth. Add in the flour mixture. Carefully fold it in with a spatula until just combined.
- Take about 2 tbsp of the dough and roll into a ball, then make a dent in the center with your thumb. Add half of one large marshmallow or 3 mini ones to the middle then carefully pinch the edges to cover completely. Place on tray, keeping each cookie about 2" apart.
- Refrigerate the cookie balls for about 10-15 minutes.
- Bake for 9-10 minutes. Allow to cool on the tray for 10 minutes then transfer to a wire rack to cool completely. Enjoy fresh!
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