Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
3
oz cream cheese, softened
1/2
cup unsweetened baking cocoa
1
tablespoon red gel food color
1 1/4
cups marshmallow creme (from 7-oz jar)
1/2
cup butter, softened
1 1/4
cups powdered sugar
Preparation
Heat oven to 350°F. In large bowl, stir cookie dough, cream cheese, baking cocoa and food color with wooden spoon until well blended. Shape dough into 24 (1 1/4-inch) balls. Place 2 inches apart on ungreased cookie sheet. Using bottom of drinking glass, flatten balls to 1 1/2-inch rounds.
Bake 10 to 13 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.
Meanwhile, in large bowl, beat marshmallow creme and softened butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Spread on cookies. Store in airtight container.
