Mexican Hot Chocolate Cookies

Ingredients 

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened baking cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 cup butter, room temperature
• 1 1/4 cups brown sugar, packed
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 cup chocolate chips
• 1 cup mini marshmallows, frozen

Instructions

In a medium bowl whisk together the flour, unsweetened cocoa, baking soda, salt and cinnamon. Set aside.

in a large mixing bowl, cream the butter, brown sugar, and regular sugar until creamy.

Add in the eggs one at a time and beat until light and fluffy.

Then beat in the vanilla.

Slowly add in the flour mixture to the wet mixture and mix until just combined.

Stir in chocolate chips and frozen marshmallows.

Refrigerate the cookie dough for 1 hour.

Preheat your oven to 375 degrees. Line a baking sheet(s) with a silicone baking mat or parchment paper. Set aside.

Drop tablespoon size balls onto the prepared baking sheet spaced about 1 inch apart.

Bake for 8-10 minutes.

Allow to cool on baking sheet for 5 min then finish cooling on a wire rack.

Enjoy!