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Hot Chocolate Crinkle Cookies with Marshmallow Frosting

(1)

1 reviews

25 min prep time
1 hr 20 min total time
7 ingredients
24 servings

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The piped marshmallow frosting makes these hot cocoa crinkle cookies.

Ingredients

1: roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

1/3: cup unsweetened baking cocoa

2: tablespoons all-purpose flour

1 1/4: cups marshmallow creme (from 7-oz jar)

1/2: cup butter, softened

1/4: teaspoon vanilla

1 1/4: cups powdered sugar

Steps

1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
2 In large bowl, break up cookie dough. Add cocoa and flour; stir with spoon or hands until well blended.
3 Shape dough into 24 (1 1/2-inch) balls. Place balls 2 inches apart on ungreased cookie sheet.
4 Bake 9 to 12 minutes or until tops are cracked and edges are set. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.
5 Meanwhile, in large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth and fluffy. Place frosting in decorating bag fitted with 1/2-inch round pastry tip. Pipe frosting on center of each cookie. If desired, sprinkle with additional cocoa.

1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
2 In large bowl, break up cookie dough. Add cocoa and flour; stir with spoon or hands until well blended.
3 Shape dough into 24 (1 1/2-inch) balls. Place balls 2 inches apart on ungreased cookie sheet.
4 Bake 9 to 12 minutes or until tops are cracked and edges are set. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.
5 Meanwhile, in large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth and fluffy. Place frosting in decorating bag fitted with 1/2-inch round pastry tip. Pipe frosting on center of each cookie. If desired, sprinkle with additional cocoa.

Expert Tips

Substitute 1 container (1 lb) purchased vanilla frosting for the marshmallow creme mixture.

For added sparkle, roll cookie dough balls in crystallized sugar before baking.

Don't have a 1/2-inch round pastry tip? Place frosting in resealable food-storage plastic bag; seal bag. Cut 1/2 inch off bottom corner of bag, and squeeze bag to pipe frosting onto cookies.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 146.5
Calories from Fat: 70

% Daily Value

Total Fat: 4.9g; 8%
Saturated Fat 2.6g 13% Trans Fat 0g
Cholesterol: 10.2mg; 3%
Sodium: 113.6mg; 5%
Total Carbohydrate: 24.3g; 8%
Dietary Fiber 0.9g 4% Sugars 11.2g
Protein: 2.4g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 2.20%; 2%
Iron: 4.80%; 5%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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