See recipe for chocolate cookies with pepper and cinnamon – 01/27/2024 – Food

These spicy cookies, full of chocolate and marshmallow, are great for surprising. The dough contains cinnamon and a touch of cayenne pepper powder, a typical combination of Mexican hot chocolate.

The filling, with marshmallow, has a soft and fluffy texture, and can be stored in an airtight container for a few days. Don’t forget to completely freeze the marshmallows before making the recipe.

Performance: 20 to 24 cookies
Total time: 1 and a half hours, plus 2 hours of cooling

Ingredients

• 1 ½ cups (tea) of common wheat flour
• ½ cup cocoa powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• ½ teaspoon cayenne pepper powder
• 3 teaspoons of cinnamon powder
• ½ cup unsalted butter, at room temperature
• 1 ½ cups light brown sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• Mini marshmallows, frozen
• ¼ cup granulated sugar

Method of preparation

1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, cayenne pepper, and 2 teaspoons of ground cinnamon. Reserve. Put the marshmallows to freeze

2. Using a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Add the egg and vanilla. Beat until creamy, for another 2 minutes. Add reserved flour mixture. Beat on low speed until there are no dry spots, about 1 minute.

3. Use an ice cream scoop to portion the cookie dough onto a baking sheet. Cover and refrigerate for at least 2 hours, or up to overnight.

4. When ready to bake, heat the oven to 180ºC and line 2 baking trays with baking paper. Add the granulated sugar and remaining teaspoon of cinnamon to a small bowl.

5. Remove half of the dough from the refrigerator and leave it at room temperature for 5 minutes if the dough is too stiff. Take one piece of dough and flatten it slightly in the palm of your hand. Stack 5 frozen mini marshmallows on top of the flattened dough, then bring the outer edges over the marshmallows to enclose them, forming a ball. Then roll in cinnamon sugar to coat. Place on the baking tray, 15 cm apart.

6. Bake for 10 to 12 minutes, rotating halfway through, until the cookies rise slightly and bits of melted marshmallow appear on the surface. Let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. The cookies will keep for about 3 days in an airtight container at room temperature.

Tips: Before baking, the portioned dough (before being coated in cinnamon sugar) can be frozen for up to 3 months in an airtight container. To bake, thaw for 5 minutes at room temperature, roll in cinnamon sugar and bake for 13 to 15 minutes.