Ingredients:

  • 1 ¾ cups (220g) All purpose flour
  • ½ cup (45g) High-quality Dutch process cocoa powder
  • 1 ½ tsp Ceylon cinnamon
  • ¼ tsp Ground cayenne pepper
  • 1 tsp Baking soda
  • ½ tsp Sea salt
  • ¾ cup (170g) Unsalted butter, softened
  • ¾ cup (150g) Granulated sugar
  • ¾ cup (150g) Packed light brown sugar
  • 1 Large egg, room temperature
  • 2 tsp Pure vanilla extract
  • ½ cup (85g) Mexican hot chocolate chunks (like Abuelita or Ibarra)
  • 12 Large marshmallows, cut in half
  • ¼ cup (50g) Granulated sugar (for rolling)
  • 1 tsp Cinnamon (for rolling)

Instructions:

  1. Whisk the flour, cocoa, cinnamon, cayenne, baking soda, and salt. Note: Sifting the cocoa here is non negotiable to avoid lumps.
  2. Cream the butter, granulated sugar, and brown sugar until the mixture is pale and fluffy.
  3. Beat in the egg and vanilla extract. Note: Scraping the sides of the bowl ensures no pockets of butter remain.
  4. Gradually add the dry ingredients to the wet. Mix until just combined to keep the texture tender.
  5. Fold in the Mexican hot chocolate chunks.
  6. Scoop a tablespoon of dough, flatten it, and place a marshmallow half in the center.
  7. Wrap the dough around the marshmallow, sealing it completely so no white shows.
  8. Roll the dough balls in the cinnamon sugar mixture for that extra crunch.
  9. Bake at 350°F for 10 minutes until the edges are set and crackling.
  10. Let them cool on the pan for 5 minutes until the marshmallow center firms up slightly.