From HERSHEY’S Makes 48 cookies Here’s another way to enjoy HERSHEY’S classic blossom cookies – one that will win the hearts of the dark chocolate…
From PILLSBURY BAKING
Makes 3 1/2 dozen cookies
Indulge in these ooey-gooey marshmallow cookies for the holidays.
INGREDIENTS
1 box PILLSBURY MOIST SUPREME Devil’s Food Cake Mix
1/2 cup butter, softened
2 eggs
3/4 cup miniature semi-sweet chocolate chips
1 tub PILLSBURY FLUFFY FROST Vanilla Marshmallow Flavored Frosting
2 tablespoons unsweetened cocoa powder
DIRECTIONS
1.Heat oven to 375 degrees. Beat cake mix, butter, and eggs in large bowl with electric mixer on medium speed until dough forms. Blend in chocolate chips. Roll rounded teaspoons of dough into balls. Place 2 inches apart on baking sheets. Dip bottom of glass into flour and use to press dough to flatten slightly.
2.Bake 8 to 11 minutes, or until edges are set. Cool 3 minutes. Remove to wire rack to cool completely.
3.Pipe a small swirl of frosting on top of each cookie. Sprinkle cocoa powder over cookies using small sieve.
Find this recipe and more holiday treats at pillsburybaking.com
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