ROYALTY CHOCOLATE RECIPES

Steps:

• Heat oven to 350°F. Shape cookie dough into 1 1/4-inch balls; place 2 inches apart on 2 ungreased cookie sheets.
• Bake 8 to 9 minutes or until light golden brown. Cool on cookie sheets 5 minutes. With buttered hands, shape each cookie into ball; refrigerate 10 to 15 minutes or until completely cooled. Meanwhile, line cookie sheet with waxed paper; set aside.
• In medium bowl, microwave chocolate chips uncovered on High 60 to 90 seconds, stirring until smooth.
• Dip cooled cookie balls, one at a time, into melted chocolate; place on cookie sheet. If necessary, reheat chocolate. Refrigerate truffles about 10 minutes or until coating is set.

Steps:

• Heat oven to 350°F. Line 2 large cookie sheets with cooking 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.