Flourless Hot Cocoa Cookies
Description
These flourless Mexican hot chocolate cookies capture the coziness of the winter drink in a one-bowl recipe with cocoa and marshmallows.
Ingredients
•
1/2 cup unsweetened cocoa powder
•
1/2 cup white sugar
•
1/2 teaspoon ground cinnamon
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1/16 teaspoon cayenne pepper
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2 cups confectioners' sugar
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3 egg whites
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2 teaspoons vanilla extract
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1/2 teaspoon salt
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1 cup miniature marshmallows (such as Kraft® Jet-Puffed)
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Grease parchment paper.
2
Combine cocoa powder, white sugar, cinnamon, and cayenne pepper in a bowl. Mix in confectioners' sugar, egg whites, vanilla extract, and salt until the dough is smooth. Fold in marshmallows.
3
Drop dough by rounded tablespoons onto the prepared baking sheets.
4
Bake in the preheated oven, rotating halfway through baking, until edges are set, 10 to 12 minutes. Cool on baking sheets. Remove carefully, as centers are soft.