Ingredients

The following ingredients have 36 Servings
  • 1 cup butter
  • 1-1/2 cups Imperial sugar
  • 2 eggs
  • 2 teaspoons kahlua
  • 2 cups flour
  • 2/3 cup Rodelle Gourmet Baking Cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • pinch of nutmeg
  • 1/4 teaspoon salt
  • Bag of mini marshmallows
  • Garnish: Caramel syrup

Instruction

  • Preheat oven to 350 degrees.
  • In a large bowl, cream butter and sugar together until smooth & creamy.
  • Continue to beat while adding eggs and kahlua.
  • In a medium bowl, combine flour, cocoa, baking soda, cinnamon, nutmeg and salt.
  • Gradually add to creamed mixture, beating at low speed until well combined.
  • Using a small cookie scoop, scoop one scoop into each cavity of an ungreased non-stick mini-muffin pan.
  • Press 3 mini marshmallows lightly into the top of each cookie.
  • Bake for 10 minutes.
  • Remove from oven and let cool on wire rack.
  • When cool, gently lift out and place on wire rack to complete cooling.
  • Drizzle with caramel syrup.
  • Store in a tightly sealed container.