Ingredients
Scale
- 1 package Toll House Hot Cocoa Cookie Dough, refrigerated
- 1 cup unsalted butter, softened
- 1/2 teaspoon almond extract (or vanilla extract)
- 1 and 1/2 cups powdered sugar
- 7 and 1/2 ounces marshmallow creme/fluff
- 4–5 tablespoons decorations (sprinkles, crushed candy canes, or chocolate chips)
Instructions
- Bake Toll House Hot Cocoa Cookie Dough according to package instructions.
- Ensure cookies are fully baked and transfer to a cooling rack.
- Cream softened butter until fluffy for the frosting.
- Add almond or vanilla extract to the creamed butter.
- Gradually mix in powdered sugar until smooth.
- Incorporate marshmallow fluff to achieve a creamy consistency.
- Assemble by placing frosting between two cookie halves.
- Decorate with sprinkles or other toppings as desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room-temperature butter for smoother frosting.
Chill assembled cookie sandwiches for easier handling.
Store leftover cookies in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg