peppermint hot cocoa cookies

Ingredients

• Servings: 20
• 1 roll pillsbury® refrigerated dough
• 3 tablespoons unsweetened baking cocoa
• 1 cup marshmallow creme
• 1/3 cup crushed peppermint candies

Recipe

Preparation Time: 30 mins Ready Time: 1 hr


• 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.