From PILLSBURY BAKING
Makes 38 cookies
It’s hot cocoa and cookies…all in one.
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)
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