Hot Chocolate Crinkle Cookies With Marshmallow Frosting Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

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

Preparation

Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.

In large bowl, break up cookie dough. Add cocoa and flour; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)

Shape dough into 24 (1 1/2-inch) balls. Place balls 2 inches apart on ungreased cookie sheet.

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.

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.