These cookies with marshmallows and chocolate, I can't wait to eat one! Another Betty Crocker winner
pouch Betty Crocker® chocolate chip cookie mix
cup butter, softened
envelopes (1 oz each) instant hot cocoa mix and 2 envelopes (0.2 oz each) marshmallows (from 1 box marshmallow lovers hot cocoa mix with marshmallows)
Powdered sugar or unsweetened baking cocoa, if desired
- Heat oven to 375°F. In large bowl, 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 to 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.
Makes 30 cookies