Peppermint Hot Cocoa Cookies

Chocolate, peppermint and marshmallow come together for a much more portable version of cocoa in these delightfully delicious holiday treats.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 139 Calories

Ingredients

• 1 cup marshmallow creme
• 1 roll Pillsbury® refrigerated sugar cookie dough
• 3 tablespoons unsweetened baking cocoa
• ⅓ cup crushed peppermint candies

Recipe Instructions

Step 1

Heat oven to 350 degrees 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.