📝 Instructions
= Recipe
1. In a medium bowl, whisk together 192 g all-purpose flour, 51 g cocoa powder (preferably Dutch-process), 1 tsp baking soda, 1 tsp kosher salt, 0.5 tsp ground cayenne, and 2 tsp ground cinnamon.
2. In a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, beat 113 g unsalted butter (room temperature) and 305 g light brown sugar on medium-high until light and fluffy, 2 minutes. Add 1 large egg (room temperature) and 2 tsp vanilla extract and beat until creamy, 2 minutes more. Add the flour mixture and beat on low until no dry spots remain, 1 minute.
3. Scoop dough into 2-tablespoon mounds on a baking sheet. Cover and refrigerate at least 2 hours or up to overnight. Freeze mini marshmallows (or large marshmallows, cut in half) until solid.
4. When ready to bake, preheat oven to 350°F. Line 2 baking sheets with parchment. Mix 50 g granulated sugar with the remaining 1 tsp ground cinnamon in a small bowl.
5. Remove half the dough from the refrigerator and let sit 5 minutes if very stiff. Flatten a mound of dough in your palm, pile 5 frozen mini marshmallows in the center, and bring the edges up and over to envelop them. Seal carefully, roll into a ball, then roll in the cinnamon sugar. Place 3 inches apart on prepared sheets.
6. Bake 10-12 minutes, rotating halfway, until cookies puff slightly and bits of molten marshmallow peek through. Cool on the sheet 5 minutes, then transfer to a wire rack.
