Ingredients:
1 pouch chocolate chip cookie mix
1/2 c. butter, softened
1 egg
2 envelopes (1 oz. each) instant hot cocoa mix and 2 envelopes (0.2 oz. each) marshmallows- from 1 box of marshmallow lovers hot cocoa mix
Powdered sugar or unsweetened baking cocoa, if desired
Directions:
Heat oven to 375 degrees, stir cookie mix, butter, egg, 2 envelopes cocoa mix and 1 envelope marshmallows until stiff dough forms. Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheet. Press marshmallows from remaining envelope on tops of dough.
Bake 9-11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely. Sprinkle with powdered sugar. Store tightly covered at room temperature up to 1 week or freeze up to 3 months.
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