PILLSBURY CHOCOLATE CRINKLE COOKIES RECIPES

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EASY CHOCOLATE CRINKLE COOKIES RECIPE - PILLSBURY.COM



Easy Chocolate Crinkle Cookies Recipe - Pillsbury.com image

Use our sugar cookie dough to bake these simple and classic chocolate crinkles with just 4 ingredients.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 20 minutes

Yield 28

Number Of Ingredients 4

1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)*
1/3 cup unsweetened baking cocoa
1 tablespoon all-purpose flour
1/4 cup plus 2 tablespoons powdered sugar

Steps:

  • Heat oven to 350°F.
  • In large bowl, break up cookie dough. Add cocoa and flour; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
  • Shape into 28 (1-inch) balls. Roll each ball in 1/4 cup of the powdered sugar (reserve remaining powdered sugar). Place balls 2 inches apart on ungreased cookie sheets.
  • Bake 9 to 12 minutes or until tops are cracked and edges are set. Cool 2 minutes; remove from cookie sheet to cooling racks. Dip tops of each cookie in remaining 2 tablespoons powdered sugar. Cool completely, about 20 minutes.

Nutrition Facts : Calories 80 , CarbohydrateContent 12 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 40 mg, SugarContent 7 g, TransFatContent 0 g

HOT CHOCOLATE CRINKLE COOKIES WITH ... - PILLSBURY.COM



Hot Chocolate Crinkle Cookies with ... - Pillsbury.com image

The piped marshmallow frosting makes these hot cocoa crinkle cookies.

Provided by Pillsbury Kitchens

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Yield 24

Number Of Ingredients 7

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/3 cup unsweetened baking cocoa
2 tablespoons all-purpose flour
1 1/4 cups marshmallow creme (from 7-oz jar)
1/2 cup butter, softened
1/4 teaspoon vanilla
1 1/4 cups powdered sugar

Steps:

  • Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
  • In large bowl, break up cookie dough. Add cocoa and flour; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
  • Shape dough into 24 (1 1/2-inch) balls. Place balls 2 inches apart on ungreased cookie sheet.
  • Bake 9 to 12 minutes or until tops are cracked and 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, softened butter and vanilla with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth and fluffy. Place frosting in decorating bag fitted with 1/2-inch round pastry tip. Pipe frosting on center of each cookie. If desired, sprinkle with additional cocoa.

Nutrition Facts : Calories 170 , CarbohydrateContent 25 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cookie, SodiumContent 100 mg, SugarContent 18 g, TransFatContent 0 g

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