Step 1: Mix Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking soda, cinnamon, cloves, ginger, and espresso powder (if using).

Step 2: Cream Butter & Sugar

In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.

Step 3: Add Wet Ingredients

Beat in egg, molasses, and vanilla until smooth.

Step 4: Combine

Gradually mix the dry ingredients into the wet until a thick dough forms.

Step 5: Chill

Refrigerate dough for 45 minutes to ensure thick, chewy cookies.

Step 6: Roll

Preheat oven to 350°F (175°C).

Roll dough into 1-inch balls and coat in sugar.

Step 7: Bake

Bake for 8–10 minutes until edges set but centers are soft.

Step 8: Add Marshmallows

Press a mini marshmallow into each cookie and bake 1–2 more minutes until puffed.

Step 9: Finish with Peppermint

Sprinkle crushed candy canes immediately after baking.

Step 10: Cool

Cool on pan 5 minutes, then transfer to racks.