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Peppermint Hot Cocoa Cookies

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By Pillsbury Kitchens
Updated Sep 7, 2014
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Chocolate, peppermint and marshmallow come together for a much more portable version of cocoa in these delightfully delicious holiday treats.

Peppermint Hot Cocoa Cookies

  • Prep Time 30 min
  • Total 60 min
  • Ingredients 4
  • Servings 20
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. In medium bowl, break apart cookie dough. Knead in baking cocoa until thoroughly combined.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

140 Calories
4g Total Fat
1g Protein
25g Total Carbohydrate
15g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
85mg
3%
Potassium
15mg
0%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
15g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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