HOT BOX COOKIES RECIPES

Steps:

• Prepare the dough: Beat butter and sugar with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla. Beat on medium until combined. Melt chocolate chips according to package directions, and cool. Add to butter-sugar mixture; beat on low until blended, stopping to scrape down sides of bowl as needed.
• Stir together flour, cocoa, baking powder, 1 teaspoon ground cinnamon, salt, and 1/4 cayenne pepper in a medium bowl. With mixer running on low speed, add flour mixture to butter mixture, beating until just incorporated.
• Cover dough; chill 1 hour. Meanwhile, cut 12 large marshmallows in half.
• Prepare the cookies: Preheat oven to 350°F. Using a 1 3/4 -inch scoop, drop dough 2 inches apart onto 2 parchment paper-lined baking sheets. Roll each into a ball; flatten to a 1/2-inch thickness. Bake in preheated oven until cookies are almost set, about 8 minutes.
• Increase heat to high broil, with oven rack 4 inches from heat. Top each cookie with 1 marshmallow half, cut side down. Broil until marshmallows are lightly browned, 1 to 2 minutes. Cool cookies on baking sheets 2 minutes. Transfer cookies to a wire rack. Sprinkle cookies evenly with remaining 1/8 teaspoon ground cinnamon and a pinch of cayenne pepper. Serve warm, or cool completely.

Steps:

• In a bowl, whisk the flour, baking soda, and cinnamon together until evenly blended; set aside. Beat the margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the chopped nuts; mixing just enough to evenly combine.
• Scrape the dough onto a sheet of waxed paper, and form into a log. Roll tightly in the waxed paper, and refrigerate until firm, about 4 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Spray baking sheets with cooking spray.
• Unwrap the dough, and cut into 1/4-inch slices. Place the cookies onto baking sheets, spaced 1-inch apart. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.