Photo: Victor Protasio; Prop Styling: Heather Chadduck Hillegas; Food Styling: Torie Cox
Active Time
30 Mins
Total Time
1 Hour 45 Mins
Yield
2 dozen

If you love to bake cookies and bars during Christmas, you will certainly add this recipe to your lineup of favorite holiday desserts to share with friends and family. The sugar cookie dough gets a double dose of chocolate from both melted chocolate chips and cocoa, as well as a pop of flavor from cinnamon and a touch of cayenne pepper. Add a broiled marshmallow on top and you’ll have a mug of hot chocolate in the form of a cookie.

How to Make It

Step 1

Prepare the dough: Beat butter and sugar with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla. Beat on medium until combined. Melt chocolate chips according to package directions, and cool. Add to butter-sugar mixture; beat on low until blended, stopping to scrape down sides of bowl as needed.

Step 2

Stir together flour, cocoa, baking powder, 1 teaspoon ground cinnamon, salt, and 1/4 cayenne pepper in a medium bowl. With mixer running on low speed, add flour mixture to butter mixture, beating until just incorporated.

Step 3

Cover dough; chill 1 hour. Meanwhile, cut 12 large marshmallows in half.

Step 4

Prepare the cookies: Preheat oven to 350°F. Using a 1 3/4 -inch scoop, drop dough 2 inches apart onto 2 parchment paper-lined baking sheets. Roll each into a ball; flatten to a 1/2-inch thickness. Bake in preheated oven until cookies are almost set, about 8 minutes.

Step 5

Increase heat to high broil, with oven rack 4 inches from heat. Top each cookie with 1 marshmallow half, cut side down. Broil until marshmallows are lightly browned, 1 to 2 minutes. Cool cookies on baking sheets 2 minutes. Transfer cookies to a wire rack. Sprinkle cookies evenly with remaining 1/8 teaspoon ground cinnamon and a pinch of cayenne pepper. Serve warm, or cool completely.

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