I'm no professional baker but these cookies are soooo yummy with marshmallows in the middle and a spicy kick from Cayenne. Modifications: I cut regular mallows in half, threw them in the freezer for 10 minutes while I made the dough. Only used 1/8 tsp of cayenne. Scooped right after dough was done, stuffed with the mallow then froze for 15 minutes while the oven preheated.
https://cooking.nytimes.com/recipes/1024782-mexican-hot-chocolate-cookies
by Uhohtallyho
3 Comments
They look delicious!
Paywalled so I’ll have to look it up later. I have always made a version I found on All Recipes so I want to compare. It never called for marshmallows so that’s one big difference. I also interested in seeing the amount of Cayenne pepper as I always reduce the AR version.
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