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jr-watkins

Hot Chocolate-Marshmallow Cookies

Bite into a perky chocolate cookie and be rewarded with a melty marshmallow center. Featuring Watkins Ground Saigon Cinnamon.

prep time: 20 min

total time: 55 min

6 ingredients

12 servings

Ingredients

1 roll Pillsbury™ refrigerated chocolate chip cookie dough

1 cup Jif® Chocolate Flavored Hazelnut Spread

3 tablespoons unsweetened baking cocoa

¾ teaspoon Watkins™ Chili Powder

½ teaspoon Watkins™ Ground Saigon Cinnamon

6 large marshmallows, cut in half

Steps

1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 large cookie sheets with Reynolds® Parchment Paper.

2 In large bowl, break up cookie dough. Add hazelnut spread, cocoa, chili powder and cinnamon. Beat with electric mixer on low speed about 2 minutes or until well blended.

3 Shape dough into 12 (2-inch) balls. Flatten each ball into 3-inch round. Shape 1 cookie dough round around 1 marshmallow half, covering completely. Repeat with remaining dough rounds and marshmallows. Place 2 inches apart on cookie sheets.

4 Bake 10 to 13 minutes or until surface of cookie appears cracked and marshmallow shows through. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool 5 minutes. Serve warm. Store tightly covered.