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Hot Chocolate Marshmallow Cookies

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes total
  • Servings: 12 cookies
  • Course: Dessert

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 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  


Step 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.

Step 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.

Step 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.

Step 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 an additional 5 minutes. Serve warm. Store tightly covered.

Pillsbury Bake-Off

Jif and Simply Jif are trademarks of The J.M. Smucker Company
Bake-Off is a registered trademark of General Mills ©2014

Contest Name: Bake-Off® Contest 47, 2014
Contestant Name: Sarah Meuser
City: New Milford
State: CT

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