Peppermint Cookie-Wiches

  • 1 roll (30 oz) Pillsbury® refrigerated peppermint cookies
  • 6 cups frozen whipped topping, thawed
  • 2 cups miniature marshmallows
  • 3/4 cup green candy sprinkles, if desired
  • Heat oven to 350°F. Shape cookie dough into 32 balls. On ungreased cookie sheets, place balls 3 inches apart. Bake 12 to 15 minutes or until light golden brown. Cool completely.
  • In bowl, mix whipped topping and marshmallows. Spread mixture about 1/2 inch thick on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll outer edge of filling in sprinkles that have been placed in shallow bowl. Repeat to use remaining cookies.
  • Place on large cookie sheet. Freeze until firm, about 4 hours. Wrap individually in plastic wrap. Store in freezer.

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#Peppermint Cookies




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