Mexican Hot Chocolate Cookies
- 3 1/2 cups unbleached, all-purpose flour
- 2/3 cup cocoa powder
- 2 tsp. baking powder
- 2 tsp. cayenne powder
- 2 tsp. cinnamon
- 1 1/3 cups unsalted butter, softened
- 1/2 tsp salt
- 1 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 tbsp. vanilla
- marshmallow fluff
- In a medium bowl, mix together dry ingredients.
- In a large bowl, beat the butter until it’s creamy, 30 seconds or so.
- Add the sugar and the oil, beating until well-mixed.
- Add the eggs and vanilla, beat until combined, then the same with the flour mixture. The mixture will be very thick and seems sort of crumbly, but it will come together as you mix.
- Cover and chill for about 1 hour.
- Preheat the oven to 350 degrees.
- Roll out the cookies into 1 inch balls, then smush with the bottom of a glass you have dipped in the flour. My glasses all have a dent in the bottom, so my cookies are a bit lumpy in the center, but it’s okay because they’re all the same.
- Bake the cookies for about 7-9 minutes. Keep a close eye on them, they come out quickly.
- Let the cookies cool on the sheet for about 5 minutes (they will set and be MUCH easier to scoop off), then put on a wire cooling rack.
- After the cookies are cool, take your marshmallow fluff. Using a spoon dipped in oil or hot water, scoop about a tablespoon of fluff onto the bottom of a cookie, then put another cookie on top of it. Even though warming the marshmallow fluff up in the microwave for ten seconds makes it easier to work with, it is so much more likely to spill out. Don’t do it. Just suffer the string and pangs of agonizingly sticky marshmallow fluff. It’ll be worth it.
- Eat with a glass of milk. That cayenne’ll getcha