Bite into a perky chocolate cookie and be rewarded with a melty marshmallow center.
This recipe for Hot Chocolate-Marshmallow Cookies, an original recipe by Sarah Meuser of New Milford, Connecticut, competed for the $1 million grand prize at the 47th Pillsbury Bake-Off Contest in Nashville, Tennessee in 2014.
Hot chocolate-marshmallow cookies recipe
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
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.
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.
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.
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.