- 20
Ingredients
- 1 roll Pillsbury™ refrigerated sugar cookies
- 3 tablespoons unsweetened baking cocoa
- 1 cup marshmallow creme (from 7-oz jar)
- 1/3 cup crushed peppermint candies
Preparation
Step 1
Step 1
Heat oven to 350°F. In medium bowl, break apart cookie dough. Knead in baking cocoa until thoroughly combined.
Step 2
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.
Step 3
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.
Step 4
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.