Peppermint Hot Cocoa Cookies – a delicious recipe with roll, cocoa, marshmallow creme, peppermint candies. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees 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.
129
kcal
Calories
2
g
Fat
33
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 roll Pillsbury(R) refrigerated sugar cookie dough, 3 tablespoons unsweetened baking cocoa, 1 cup marshmallow creme, 1/3 cup crushed peppermint candies.
Yes, Peppermint Hot Cocoa Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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