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Hot Cocoa Gingersnaps

Hot Cocoa Gingersnaps
  • Prep 10 min
  • Total 25 min
  • Servings 24
Gingersnaps are good, but gingersnaps stuffed with chocolate and topped with a marshmallow are DELICIOUS!
By Half Baked Harvest
Updated November 20, 2014

Ingredients

  • 1 (17.5 ounce) package Betty Crocker™ gingerbread cookie mix
  • 1 egg
  • 1/2 cup butter
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 12 to 24 ounces milk, semisweet or dark chocolate
  • 24 regular size marshmallows

Steps

  • 1
    Heat oven to 375°F.
  • 2
    Prepare cookies as directed on the Betty Crocker Gingerbread Cookie Mix package, mixing in 1 teaspoon vanilla with the egg, butter and water.
  • 3
    Roll the dough into rounded tablespoon-size balls.
  • 4
    Stuff one piece of chocolate into the center of each ball, enclosing the chocolate in the middle of the cookie dough ball. Place onto an ungreased cookie sheet.
  • 5
    Bake 8 minutes. Remove from the oven and place a marshmallow on top of each cookie and gently press down. Bake 3 to 4 minutes longer or until edges are just set. Cool a minute or two. Serve warm.

Expert Tips

  • Try sprinkling the top of each marshmallow with a little pumpkin spice or cinnamon.

Nutrition Information

No nutrition information available for this recipe
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