Bite into a perky chocolate cookie and be rewarded with a melty marshmallow center. The only disappointment was that there wasn’t enough cookies. 🙂

Hot Chocolate-Marshmallow Cookies
Yields 12
Write a review
Prep Time
20 min
Total Time
55 min
Prep Time
20 min
Total Time
55 min
  1. 1 roll Pillsbury™ refrigerated chocolate chip cookie dough
  2. 1 cup Jif® Chocolate Flavored Hazelnut Spread
  3. 3 tablespoons unsweetened baking cocoa
  4. 3/4 teaspoon Watkins™ Chili Powder
  5. 1/2 teaspoon Watkins™ Ground Saigon Cinnamon
  6. 6 large marshmallows, cut in half
  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.
  1. Serving Size: 1 Cookie
  2. Calories 340, Total Fat 18g, Cholesterol 5mg, Sodium 150mg, Total Carbohydrate 43g, Protein 3g, Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 8%
  3. Percent Daily Values are based on a 2,000 calorie diet.
Christmas Kitchen
  • 554
  • 1.3K
  • 21

Leave a Reply