Ingredients

1 cup (170g) bittersweet chocolate, chopped*

6 tablespoons (85g) unsalted butter, cut into 6 pieces

3/4 cup (90g) King Arthur Unbleached All-Purpose Flour

6 tablespoons (32g) King Arthur Triple Cocoa Blend

3/4 teaspoon baking powder

3/4 teaspoon table salt

3/4 teaspoon cinnamon

1/8 to 1/4 teaspoon ground cayenne pepper, optional

2/3 cup (132g) granulated sugar

2 large eggs

1 teaspoon King Arthur Pure Vanilla Extract

10 marshmallows, halved crosswise

cinnamon, for sprinkling

Instructions

Step 1: Place the chocolate and butter in a medium heatproof bowl. Set the bowl over a pot of gently simmering water and cook, stirring occasionally, until smooth. Alternatively, microwave at half power in 30-second intervals, stirring between, until melted and smooth.

Step 2: In a medium bowl, whisk together the flour, cocoa, baking powder, salt, cinnamon, and cayenne pepper until well combined.

Step 3: In a stand mixer bowl fitted with a whisk attachment, combine sugar and eggs. Whip at medium speed until pale, voluminous, and ribbons form when the whisk is lifted, about 5 to 6 minutes. Alternatively, use a hand mixer with whisk attachments.

Step 4: Add the melted chocolate mixture and vanilla extract to the whipped eggs and sugar. Mix with the whisk attachment until fully combined, about 1 minute. Scrape down the bowl sides and mix again.

Step 5: Switch to the flat beater attachment and add the flour mixture. Mix until almost no flour is visible, less than 30 seconds. Finish folding in dry bits with a spatula. Cover and refrigerate dough until very firm, 1 1/2 to 2 hours or up to 24 hours.

Step 6: Preheat oven to 325°F (163°C) and line two baking sheets with parchment paper.

Step 7: Scoop 1 1/2 tablespoon portions (about 28g) of dough and roll between your palms to form balls.

Step 8: Bake cookies for 8 to 9 minutes until puffy and matte but still soft and slightly underbaked. Remove from oven and gently press a marshmallow half, cut side down, into the center of each cookie to adhere and flatten slightly.

Step 9: Return cookies to the oven for 3 to 5 minutes until set and marshmallows puff. Optionally, broil or torch marshmallows until browned. Let cool on baking sheets, then dust lightly with cinnamon.

Step 10: Store cooled cookies in an airtight container at room temperature for up to 4 days.

Tips & Variations

For extra spice, increase cayenne pepper slightly but use it sparingly to avoid overpowering the chocolate.

If you don’t have King Arthur Triple Cocoa Blend, substitute with natural unsweetened cocoa powder.

Try substituting marshmallows with mini marshmallows for bite-size gooey centers.

Chilling the dough longer will develop more flavor and improve the cookie texture.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before baking. This helps deepen the flavor and makes the dough easier to handle.

What if I don’t have bittersweet chocolate?

You can substitute bittersweet chocolate with semisweet chocolate if you prefer a sweeter cookie, but the flavor will be less intense.

Dessert

Spiced Hot Cocoa Cookies with Marshmallow Middles Recipe

Introduction