Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough
3/4
cup hazelnut spread with cocoa
1
cup miniature marshmallows
Preparation
Heat oven to 350°F. Shape dough into 16 balls. On ungreased cookie sheet, place balls 3 inches apart.
Bake 15 to 17 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
Spread hazelnut spread on bottom of each cookie; cut each cookie crosswise in half. For each “mouth,” press 4 to 5 marshmallows into hazelnut spread along rounded edge of 1 cookie half. Top with second cookie half, bottom side down; gently press together.
