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Pumpkin Spice Hot Cocoa Cookies
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Prep Time:
10 minutes
Total Time:
50 minutes
Indulgent pumpkin spice cocoa cookies.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Limited Edition Pumpkin Spice Cookie Mix
  • 1/2 cup butter, softened
  • 1 egg
  • 2 tablespoons milk
  • 2/3 cup Hershey’s™ semisweet chocolate chips
  • 60 mini marshmallows
  • Ground cinnamon
Instructions:
  • Preheat the oven to 375°F. Combine cookie mix, butter, egg, and milk in a large bowl. Mix with a spoon until a soft dough forms.
  • Place rounded tablespoonfuls of dough 2 inches apart on an ungreased cookie sheet.
  • After baking for 8 minutes, create an indentation in the center of each cookie using the back of a measuring teaspoon. Fill each indentation with 1 teaspoon of chocolate chips, then top with 3 mini marshmallows and gently press down. Finally, sprinkle the cookies lightly with cinnamon.
  • Continue baking for an additional 3 to 4 minutes until the edges are barely set. Allow to cool for 1 minute, then transfer from the baking sheet to a cooling rack.

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