INGREDIENTS
Dry:
1 ½ cups All Purpose Flour
½ cup Unsweetened Cocoa
¼ tsp Baking Soda
2 tsp Cinnamon
¼ tsp salt
½ cup White Sugar
¼ cup Light Brown Sugar
½ tsp Cayenne Pepper (adjust to your spice level)
Sprinkle of Chili Powder (adjust to your spice level)
1 tsp Espresso Grounds
Wet:
2 Eggs
1 tbsp Molasses
½ cup Salted Butter, cooled melted butter
1 tsp Vanilla Extract
Other:
½ cup Semisweet Chocolate Mini Morsels
INSTRUCTIONS:
- Mix all DRY ingredients with a fork in a bowl until well blended
- Using a mixer, blend the eggs and butter. Add the molasses and vanilla and blend again.
- Add DRY ingredients to the egg/butter mixture and mix until well blended
- Stir in the mini morsels
- Cover and chill until they are easy to roll into balls. (I chilled them over night just because of my schedule)
- Preheat oven to 350
- Roll the cool mixture into small balls and place on parchment covered baking sheets
- Bake for 15-17 minutes
- Cool on baking sheets for 2 minutes
- Cool on wire racks
Notes:
- I could not figure out how to make a marshmallow frosting drizzle for them that would not harden, but maybe you can
- Another option is to roll the balls into a cinnamon sugar mixture before baking
Raelyn Pracht 