It’s time to start holiday baking and trying new recipes. My grocery store publishes a monthly magazine and, this month, featured holiday treats. I saw this cookie recipe and knew I needed to try it.
OMG, they’re so good. The heat level is perfect with the cayenne, and the marshmallow center is gooey. They’re easy to make, and I love the shortcut of using cake mix for the cookie batter.
1 box chocolate cake mix (15.25 oz)
1/3 cup oil
2 eggs
2 tsp ground cinnamon
1/4 tsp cayenne pepper
12 regular marshmallows
1/4 cup sanding sugar, nonpareil or sprinkles
In a large bowl, mix together the cake mix, oil, eggs, cinnamon, and cayenne pepper until combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Place the marshmallows on a plate and freeze until ready to use.
Line 2 baking sheets with parchment paper and set aside. Preheat oven to 350 degrees. Divide the dough into 24 even balls (about 1 teaspoon in size).
Wrap a frozen marshmallow with 2 of the dough balls until covered. Pinch the seams and then roll into a ball. Roll in the sanding sugar and place on the prepared baking sheets. Continue with the remaining, placing 2 inches apart on the baking sheet.
Bake for 10 to 12 minutes or until the cookies are puffed and starting to crack. Allow to cool a minute on the baking sheet and then transfer to a wire rack to completely cool. Store in an airtight container.
Source: Savory Magazine
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