Dessert: Hot Chocolate-Marshmallow Cookies
Bite into a perky chocolate cookie and be rewarded with a melty marshmallow center.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Hot Chocolate-Marshmallow Cookies
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).
Ingredients
1 roll Pillsbury™ refrigerated chocolate chip cookie dough
1 cup Jif® Chocolate Flavored Hazelnut Spread
3 tablespoons unsweetened baking cocoa
3/4 teaspoon Watkins™ Chili Powder
1/2 teaspoon Watkins™ Ground Saigon Cinnamon
6 large marshmallows, cut in half
Instructions
Heat oven to 350 °F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 large cookie sheets with Reynolds® Parchment Paper.
In large bowl, break up cookie dough. Add hazelnut spread, cocoa, chili powder and cinnamon. Beat with electric mixer on low speed about 2 minutes or until well blended.
Shape dough into 12 (2-inch) balls. Flatten each ball into 3-inch round. Shape 1 cookie dough round around 1 marshmallow half, covering completely. Repeat with remaining dough rounds and marshmallows. Place 2 inches apart on cookie sheets.
Bake 10 to 13 minutes or until surface of cookie appears cracked and marshmallow shows through. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool 5 minutes. Serve warm. Store tightly covered.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
