# Components:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/4 teaspoon ground cayenne pepper (optional)
07 - 1/2 teaspoon salt
→ Wet Ingredients
08 - 1/2 cup unsalted butter, softened
09 - 3/4 cup brown sugar, packed
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
13 - 2 tablespoons milk
→ Mix-Ins & Fillings
14 - 1 cup semi-sweet chocolate chips
15 - 18 large marshmallows or 36 mini marshmallows
# Preparation Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, cinnamon, nutmeg, cayenne pepper, and salt. Set aside.
03 - In a large bowl, use an electric mixer to cream the butter, brown sugar, and granulated sugar until light and fluffy.
04 - Beat in the egg and vanilla extract until thoroughly combined. Add milk and mix until smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined.
06 - Gently fold the chocolate chips into the dough until evenly distributed.
07 - Scoop about 2 tablespoons of dough, flatten in your palm, and place one marshmallow in the center. Encase the marshmallow fully with dough, sealing the edges. Repeat for remaining dough and marshmallows.
08 - Place cookies at least 2 inches apart on the prepared baking sheets.
09 - Bake for 9 to 11 minutes, until cookies are set but still soft.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
