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Ingredients1 h servings 139 cals
Original recipe yields 20 servings
- Heat oven to 350 degrees F. In medium bowl, break apart cookie dough. Knead in baking cocoa until thoroughly combined.
- 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.
- 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.
- 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.
Per Serving: 139 calories; 5 g fat; 22.9 g carbohydrates; 1 g protein; 8 mg cholesterol; 70 mg sodium. Full nutrition
ReviewsRead all reviews 2
Really delicious. I recommend baking for 11 minutes and 50 seconds. It comes out perfect that way