We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    616
  • Print
    26K
  • Pinterest
    2K
  • Email
    924
  • Facebook
    354

Hot Chocolate-Marshmallow Cookies

(27)
  23 reviews
  • 20 min prep time
  • 55 min total time
  • 6 ingredients
  • 12 servings
  • Pinterest
    2K
  • Facebook
    354
  • Save
    616
  • Email
    924
  • Print
    26K

Bite into a perky chocolate cookie and be rewarded with a melty marshmallow center.

Bake-Off® Contest 47, 2014
Sarah Meuser
New Milford, Connecticut

Ingredients

1
roll Pillsbury™ refrigerated chocolate chip cookie dough
1
cup Jif® Chocolate Flavored Hazelnut Spread
3
tablespoons unsweetened baking cocoa
3/4
teaspoon Watkins™ Chili Powder
1/2
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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
Calories from Fat
160
% Daily Value
Total Fat
18g
27%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
150mg
6%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
4%
Sugars
17g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved