Peppermint Hot Cocoa Cookies

Prep 30 min
Total 60 min
Ingredients 4
Servings 20

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

By Pillsbury Kitchens

Updated September 7, 2014

Make with

Pillsbury Cookie Dough

Ingredients

roll Pillsbury™ refrigerated sugar cookies

tablespoons unsweetened baking cocoa

cup marshmallow creme (from 7-oz jar)

1/3

cup crushed peppermint candies

Steps

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1

Heat oven to 350°F. In medium bowl, break apart cookie dough. Knead in baking cocoa until thoroughly combined.
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.
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.
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.

Expert Tips

Planning to bring these babies to a cookie exchange? The peppermint protects the marshmallow creme from sticking, but layering between cooking parchment paper or waxed paper will keep them pristine in transit.
If hard candy doesn't go over well with the smaller set in your family, make these treats using chopped soft peppermints instead.