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Hot Chocolate Crinkle Cookies with Marshmallow Frosting

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Hot Chocolate Crinkle Cookies with Marshmallow Frosting
  • Prep Time 25 min
  • Total Time 1 hr 20 min
  • Servings 24
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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

Directions

  • 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.
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 
No nutrition information available for this recipe
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