From PILLSBURY BAKING

Makes 38 cookies

It’s hot cocoa and cookies…all in one.

INGREDIENTS

2 cups PILLSBURY BEST All Purpose Flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, at room temperature

3/4 cup light brown sugar, packed

3/4 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1 tub PILLSBURY FLUFFY FROST Vanilla Marshmallow Flavored Fluffy Frosting

Chocolate morsels (optional)

DIRECTIONS

1.Set oven to 375 degrees. Line large cookie sheet with parchment paper.

2.In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

3.In a separate medium bowl, beat the butter and sugars on medium-high speed until light and creamy, about 2 minutes. Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.

4.Add the dry ingredients and mix on low until just combined; do not overmix.

5.Drop by rounded tablespoons onto the prepared baking sheet, placing the dough balls about 2 inches apart.

6.Bake for 8 minutes. Open the oven and carefully slide out the pan. Let the cookies cool for a few minutes. Using a spoon, add a dollop of PILLSBURY FLUFFY FROST Vanilla Marshmallow Frosting.

7.Garnish with chocolate morsels, if desired.

Find this recipe and more holiday treats at pillsburybaking.com