Mexican Hot Chocolate Snickerdoodles

This cookie is sweet with an unexpected kick on the back end. It has lots of chocolate flavor, and then the cayenne pepper whispers “I’m here too. It will become your go-to cookie when you want all the talk at the cookie exchange to be about you. Or if want to catch your kids raiding the cookie jar. I hope you like it.

Dry ingredients:
2 1/4 cups flour
1/2 cup cocoa powder
1 teaspoon cream of tartar
3/4 teaspoon baking soda
1/8 teaspoon salt
3/4 teaspoon cayenne pepper
1 teaspoon cinnamon
Wet ingredients:
1/2 cup of butter
1/4 cup of Crisco shortening
3/4 cup brown sugar
3/4 cup sugar
1 teaspoon vanilla
2 eggs
Coating:
1/4 cup sugar
2 teaspoons cinnamon
3 dozen mini marshmallows

Preheat oven to 375.

In bowl 1, mix flour, cream of tartar, salt, baking powder, cayenne pepper, cinnamon, and cocoa powder.

In bowl 2, cream Crisco, butter, brown sugar, and sugar.

Add eggs and vanilla.

Mix bowl 1 into bowl 2 in three batches; mix until smooth.

Mix cinnamon and sugar in a bowl.

Make 1 1/2 inch balls of dough and roll in cinnamon sugar.

Place on a parchment lined baking sheet.

Bake at 375 for 9-12 minutes or until brown on the bottom.

While hot, press marshmallow on cookie.

Let rest for 20 minutes.

Serve.

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