Pumpkin Spice Hot Cocoa Cookies Recipe

Ingredients

1

                        pouch (17.5 oz) Betty Crocker™ Limited Edition Pumpkin Spice Cookie Mix

1/2

cup butter, softened

1

egg

2

tablespoons milk

2/3

cup Hershey’s™ semisweet chocolate chips

60

mini marshmallows

Ground cinnamon

Preparation

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

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

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.

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

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