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How to Make Pumpkin Spice Hot Cocoa Cookies

All the goodness of a pumpkin-spiced cup of cocoa, packed into a deliciously gooey cookie.
By Tieghan Gerard
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As I write this, it’s a cold and cozy day. Pretty white snow tops the mountains and dusts the ground, while orange leaves blow through the air. It’s the kind of afternoon that practically screams, “bake cookies, make a cup of hot chocolate and snuggle by the fire!” Sounds totally nice right? Well it is, and I did exactly that. Since it’s the season for all things warm and cozy, I combined my love for cookies and hot cocoa into one…with a side of hot cocoa of course! 

The resulting cookies are SO incredibly easy to make. I used Betty Crocker’s Limited Edition Pumpkin Spice Cookie mix, which is, quite honestly, utter perfection. All I did to up the ante on these was add some milk chocolate and marshmallows. (They’re an autumnal version of these Easy Oatmeal S’more Cookies!) It’s a super-simple concept, but the resulting cookie tastes anything but average. 

To start, grab your ingredients—you’ll find the exact list of ingredients below—and preheat your oven to 375 degrees. Since these cookies will wind up on the sticky side, be sure to line your baking sheet with a piece of ungreased parchment or nonstick aluminum foil.

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Mix together the cookie mix, softened butter, egg and milk until a soft dough forms.

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Drop the dough by rounded tablespoons onto an ungreased cookie sheet.

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Bake eight minutes and then add a ½ ounce to 1-ounce piece of milk chocolate to the center of each cookie. (Dark or white chocolate would be yummy too!)

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Bake 3-4 minutes longer or until the marshmallow has melted, and the edges of the cookies have set. Watch carefully, as marshmallows can scorch quickly!

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Remove from the oven and let them sit for a minute. For a final finish touch of spice, sprinkle each cookie with a dash of cinnamon and serve immediately.

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I recommend serving these with a cup of mallow-topped cocoa on the side!

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