Mexican hot chocolate cookies

1. 1

   Preheat the oven to 190C/170C Fan/Gas 5.

2. 2

   To make the cookies, combine the butter, brown sugar and caster sugar in a large bowl and beat together until combined. Add the vanilla and egg and mix again until homogenous.

3. 3

   Combine the flour, cocoa powder, cinnamon, cayenne pepper, bicarbonate of soda, baking powder, milk powder (if using) and salt in a separate bowl. Mix well, then add the dry to the wet mixture and fold until just combined. Fold through the chocolate chunks.

4. 4

   Divide the cookie dough into 12 balls and flatten each one out. Wrap each portion of cookie dough around a large marshmallow, leaving one side of the marshmallow exposed.

5. 5

   To make the cinnamon sugar, combine the sugar, cinnamon and cayenne pepper in a small bowl. Roll each cookie ball in this mixture.

6. 6

   Place the cookies well spaced out on a baking tray, marshmallow side facing up (the cookies will spread, so don’t put more than five on the tray - you may need to bake in batches). Bake the cookies for 10-15 minutes, until the marshmallows are melted and golden. Leave to cool slightly before serving.

1 serving ≈ 71 g

Nutrition values are estimates. - means data is unavailable.