Chocolate, peppermint and marshmallow come together for a much more portable version of cocoa in these delightfully delicious holiday treats.
Peppermint Hot Cocoa Cookies
- Prep Time 30 min
- Total 60 min
- Ingredients 4
- Servings 20
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 3 tablespoons unsweetened baking cocoa
- 1 cup marshmallow creme (from 7-oz jar)
- 1/3 cup crushed peppermint candies
Instructions
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Step1Heat oven to 350°F. In medium bowl, break apart cookie dough. Knead in baking cocoa until thoroughly combined.
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Step2Shape 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.
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Step3Meanwhile, 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.
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Step4Cut 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.
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Nutrition
140
Calories
4g
Total Fat
1g
Protein
25g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 140
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1 1/2g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 85mg
- 3%
- Potassium
- 15mg
- 0%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 15g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 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 Fat;Carbohydrate Choice
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Pillsbury Kitchens
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