PEPPERMINT HOT COCOA COOKIES
Chocolate, peppermint and marshmallow come together for a much more portable version of cocoa in these delightfully delicious holiday treats.
Provided by Pillsbury
Categories Trusted Brands: Recipes and Tips Pillsbury® Cookies
Time 1h
Yield 20
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees F. In medium bowl, break apart cookie dough. Knead in baking cocoa until thoroughly combined.
- Shape dough into 20 (1 1/2-inch) balls. Place on ungreased cookie sheets, and press down slightly with fingers. Bake 10 to 13 minutes or until centers of cookies are set; cool 2 minutes on pans. Transfer to cooling racks to cool completely, about 15 minutes.
- Meanwhile, with spatula sprayed with cooking spray, transfer marshmallow creme to microwavable cup sprayed with cooking spray. Microwave uncovered on Medium (50%) 60 to 90 seconds or until melted. Cool slightly, then transfer to resealable food-storage plastic bag.
- Cut 1/8 inch from 1 corner of bag, then drizzle cookies with marshmallow creme, and sprinkle with crushed peppermint candies. Refrigerate at least 30 minutes but no longer than 12 hours before serving.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 22.9 g, Cholesterol 8.1 mg, Fat 5 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 70.3 mg, Sugar 13 g
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