Back in December, I teased you all by writing about these amazing sandwich cookies without posting the recipe. I got to send the recipe in a holiday card to everyone who wrote a comment, but those who didn’t before the deadline or who live outside of the U.S. missed out. I couldn’t share the recipe right away because I entered it in a contest and they wanted to keep all the recipes a secret until the winners were announced. Unfortunately for me, I didn’t win, but fortunate for you, that means I can share the recipe with you now!
I love these because the cookies are really moist and have a deep, rich chocolate flavor with a hint of heat and spice, just like Mexican hot cocoa. Take two of those and sandwich them around fluffy homemade marshmallow creme and you get a very decadent treat.
I’m definitely not waiting until winter to enjoy these again. In fact, you could make them a little more summer-y by adding some graham cracker…hmm…that gives me some ideas! I’ve done several unique versions of s’mores but never with a spicy twist. That could be really good!
- 1 stick unsalted butter
- 4 ounces good quality unsweetened chocolate
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1 1/4 teaspoons pure chili powder
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Homemade marshmallow fluff for filling
- Preheat the oven to 325°F.
- Over a double boiler or in the microwave, melt butter and chocolate together, then set aside to cool.
- In a large bowl, beat brown sugar, granulated sugar, vanilla, and eggs until combined.
- Add cooled, melted chocolate and butter to bowl and mix until incorporated.
- In a medium bowl, stir flour, cocoa, cinnamon, chili, cayenne, baking soda, and salt together.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop around 1 1/2 tablespoons of batter onto a baking sheet lined with parchment paper, leaving 1 1/2 inches between each cookie.
- Bake for 15 minutes, until cookies are puffy and dry to the touch.
- Let cool completely, then pair up cookies of similar sizes. Add 1 tablespoon of marshmallow fluff in between them.
You’ll need around half a batch of homemade marshmallow fluff, or you could double the cookie recipe and use a whole batch. And of course, you could always buy marshmallow creme, but homemade is delicious!