Don't limit the delicious taste of hot chocolate to a mug this winter. Try this easy HERSHEY'S Cocoa cookie recipe that delivers that delicious hot cocoa taste. Pair with a mug of hot cocoa for double the sweetness.
Heat oven to 350° F. Line cookie sheets with parchment paper. Cut each marshmallow into halves; cover and set aside. Remove wrappers from chocolates; set aside.
Beat butter, granulated sugar and brown sugar in large mixer bowl until fluffy. Add eggs and vanilla, beating until well blended. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate chips. Chill dough in freezer 10 minutes.
Bake 6 to 7 minutes; top each cookie with marshmallow half. Continue baking an additional 3 to 4 minutes or until marshmallows are puffed but not browning and cookie edges are just set. (Total bake time should be about 10 minutes.) Remove from oven; cool 2 minutes. Gently press chocolate piece into the center of each marshmallow. Allow cookies to cool completely on cookie sheet before removing to wire rack.
Marshmallows are easier to cut with lightly greased scissors or knife.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.