Pumpkin Spice Hot Cocoa Cookies

All the goodness of a pumpkin spiced cup of cocoa, packed into an ooey, gooey cookie. MORE+ LESS-

By Tieghan Gerard

September 7, 2016

pouch (17.5 oz) Betty Crocker™ pumpkin spice cookie mix

1/2

cup butter, softened

egg

tablespoons milk

2/3

cup Hershey’s™ semisweet chocolate chips

mini marshmallows

Ground cinnamon

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1

Heat oven to 375°F. In large bowl, mix cookie mix, butter, egg and milk with spoon until soft dough forms.
2

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
3

Bake 8 minutes. Using back of measuring teaspoon, press lightly into center of each cookie to make indentation. Fill each with 1 teaspoon chocolate chips. Place 3 mini marshmallows on top of chips in each; gently press down. Sprinkle lightly with cinnamon.
4

Bake 3 to 4 minutes longer or until edges are just set. Cool 1 minute; remove from cookie sheet to cooling rack.

These cookies are best served warm, right out of the oven. Store leftovers in airtight container. Reheat for a few seconds in the microwave.
If you make these around Christmastime, sprinkle tops of marshmallows with crushed candy canes instead of cinnamon.