Spicy Chocolate Marshmallow Cookies
Indulge in the irresistible fusion of sweet and spicy with these Spicy Chocolate Marshmallow Cookies—a bold twist on a classic treat! These rich, chewy cookies are infused with the warmth of cinnamon and a subtle kick of cayenne pepper, perfectly complementing the decadence of cocoa and semi-sweet chocolate chips. Hidden inside each cookie is a gooey surprise: a melty mini marshmallow that elevates every bite into a sensational experience. With just 20 minutes of prep and 10 minutes of baking, this quick and easy recipe yields 24 cookies that are perfect for sharing—or keeping all to yourself. Ideal for holiday parties, gourmet gift boxes, or an adventurous dessert craving, these cookies deliver the ultimate blend of flavors.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon cayenne pepper
- 1 cup semi-sweet chocolate chips
- 24 mini marshmallows
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, ground cinnamon, and cayenne pepper.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips, ensuring they are evenly distributed through the dough.
Scoop about 1.5 tablespoons of dough for each cookie and roll into a ball. Flatten slightly, and press a mini marshmallow into the center of each ball. Cover the marshmallow with a small amount of dough to fully enclose it.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container for up to 5 days.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 35.7 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
