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Hot Chocolate-Marshmallow Cookies

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Ingredients

1 roll  refrigerated chocolate chip cookie dough
1 cup Chocolate Flavored Hazelnut Spread
3 tablespoons unsweetened baking cocoa
3/4 teaspoon  Chili Powder
1/2 teaspoon  Ground Saigon Cinnamon
6 large marshmallows, cut in half 
 

Directions

  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.
     
    Courtesy of Pillsbury 
 

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