Mexican Hot Chocolate Cookies

Preheat oven to 350℉. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until smooth.
1 c unsalted butter, 1 ½ c brown sugar, ¼ c granulated sugar
Add the egg and vanilla extract continuing to mix until well combined.
2 eggs, 2 teaspoon vanilla extract
Add the flours, cocoa powder, cinnamon, chili powder, cayenne pepper, baking soda, and salt. Mix on low speed until just combined.
1 ½ c all-purpose flour, ½ c cake flour, 1 c cocoa powder, 2 teaspoon ground cinnamon, ½ teaspoon chili powder, ¼ teaspoon cayenne pepper, 1 teaspoon baking soda, ¼ teaspoon salt
Fold in the chocolate chips.
2 c semi-sweet chocolate chips
Scoop out 1 tablespoon of cookie dough and form into a ball. Roll the ball of dough in granulated sugar and then place on the parchment lined baking sheet with space between each cookie so they have room to spread. Bake in the oven for 5 minutes. While the cookies are baking, begin cutting your marshmallows into fourths.
20 marshmallows
Remove the cookies from the oven and place the marshmallows in the center. Return to the oven to bake for an additional 4-5 minutes. Remove from the oven and allow to cool slightly before transferring the cookies to a cooling rack. Sprinkle with additional cinnamon if desired.