Ingredients

The following ingredients have 4 Servings
  • 1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
  • 1 cup chocolate flavored hazelnut spread
  • 2 tablespoons unsweetened baking cocoa
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • 6 large marshmallows, cut in half

Instruction

  • Heat oven to 350°F. Line 2 large cookie sheets with cooking 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.