Mexican Hot Chocolate Cookies

cooking.nytimes.com

Ben

1½ cups/192 grams all-purpose flour

½ cup/51 grams cocoa powder, preferably Dutch-processed

1 teaspoon baking soda

1 teaspoon kosher salt (such as Diamond Crystal)

½ teaspoon ground cayenne

3 teaspoons ground cinnamon

½ cup/113 grams unsalted butter, at room temperature

1½ cups/305 grams light brown sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

Mini marshmallows, frozen solid

¼ cup/50 grams granulated sugar

Directions at cooking.nytimes.com

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