Spicy Hot Chocolate Cookies Recipe
Parchment Paper With Stay Flat Dispensing
Preheat the oven to 350° F.
Cream the butter and sugars together in a standing mixer with the paddle attachment on high speed or using a hand blender on high speed for 5-7 minutes or until light and fluffy.
Pour in the vanilla and add the eggs and mix on medium speed until completely mixed in.
Mix together the flour, cocoa powder, salt, ¼ teaspoon of cayenne pepper, baking soda, and baking powder together in a bowl until combined.
Add the dry ingredients to the stand mixer on low speed and mix until just combined.
Place a 3-tablespoon scoop of the cookie dough onto a cookie sheet tray lined with Reynolds Kitchens® Parchment Paper with SmartGrid® and repeat until all of the dough has been used.
Place the cookies into the oven on the middle rack for 8 minutes.
Remove the cookies and then place as many mini marshmallows that will fit over the top of each cookie gently pressing down to make them stick.
Return the cookies to the oven and bake for an additional 2 minutes.
Cool the cookies completely on a rack to room temperature and garnish more cayenne pepper and a candy cane.