Ingredients Jump to Instructions ↓

  1. 1/2 cup unsweetened cocoa powder

  2. 1 tube (16 oz) refrigerated cookie dough, softened

  3. 1 brick (8 oz) cream cheese

  4. 1 jar (7 or 71/2 oz) marshmallow cream (such as Marshmallow Fluff)

  5. Orange gel food color

Instructions Jump to Ingredients ↑

  1. In a sturdy electric mixer with paddle attachment, stir cocoa into cookie dough. Or, knead cocoa into cookie dough in large bowl. Shape into an 8-in.-long log; wrap in plastic wrap. Refrigerate 4 hours or overnight until firm.

  2. Heat oven to 350ºF. Unwrap dough; cut into 1⁄4- in.-thick slices (you should have 24). Place 2 in. apart on ungreased baking sheets. Bake 8 to 10 minutes until set. Let cool slightly on baking sheet; remove to wire rack to cool completely.

  3. Beat cream cheese with electric mixer until smooth. Add marshmallow cream; beat until fluffy. Remove 1⁄3 cup, tint orange, and spoon into quart-size ziptop bag; reserve. Spread a slightly rounded Tbsp frosting on half the cookies. Top with remaining cookies, pressing gently to sandwich together.

  4. Snip a tiny corner off bag with orange frosting; pipe web design on top and down sides of cookies. Refrigerate until serving.


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