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This is another old recipe, but it is one of my favorites. The cookies are so unexpected. Sweet yet spicy. Crispy and gooey. Rich, but not overpowering. What kicks these cookies up a notch is the cayenne pepper and cinnamon. I used just a hint of both, and while they don't take center stage, they add incredible depth of flavor. Upon your first bite, you may not know that these cookies have some extra spice, but you will know it's no ordinary chocolate cookie. And of course, what good cup of hot chocolate doesn't have a few marshmallows. On my first attempt making these cookies, I baked the marshmallows IN the cookie. Big mistake. So on my next attempt I melted some marshmallows down (marshmallow fluff would also be acceptable), spread them on top and put the cookies under the broiler to get the marshmallow nice and brown. Seriously, what's not to like? Make these cookies.

Total time

30 minutes




  • 2 tbsp butter, melted + extra for skillet
  • ½ cup milk
  • 2 eggs ((beaten))
  • ½ tsp vanilla
  • ¼ cup + 2 tbsp flour
  • ¼ cup sugar
  • of salt
  • ½ cup frozen or fresh berries of your choice
  • juice of lemon
  • 1 tbsp honey


  1. Preheat the oven to 425 degrees. Place skillet on stove over medium heat. Once the skillet is warm, rub butter over the surface. In a measuring cup, mix together melted butter, milk, eggs, and vanilla. In a medium bowl, mix together the flour, sugar, and salt. Pour in the liquid ingredients and whisk until combined. Pour the mixture into the skillet(s) and transfer to the oven. Bake for 20 minutes.
  2. In a sauce pan over medium heat, stir together berries, lemon juice, and honey. Let simmer for 10 minutes until berries are soft and juices are released. Stir occasionally. Spoon compote into the center of the Dutch Baby, then sprinkle powdered sugar on top.
  3. View the recipe instructions at The Honey Blonde

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