If you think using pre-made Pillsbury dough as a base for making cookies is an unforgivable cop-out, stop reading now.
If, however, you are an enlightened, generous person who recognizes that “semi-homemade” baked goods still have merit for the time and creativity involved in their preparation, then please enjoy my five-part Pillsbury Baking Blitz.
Part III: Marshmallow M&M Gingerbread Mounds
I love these cookies for the balance of bold spice (nutmeg, ginger, cinnamon) and heady semi-sweet chocolate. Fluff is the perfect adherent for the M&Ms because it seriously sticky and superficially sweet, so the cookies aren’t cloying.
1 roll (30 oz) Pillsbury refrigerated gingerbread cookies
1 jar marshmallow fluff
Green and red M&Ms
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
Using a sharp knife, cut vertical slides approximately 1/4 inch thick from dough log.
Form each slice into even sphere.
Space evenly apart on cookie sheets and bake 10-12 minutes, until just set.
Cool completely. Glaze with marshmallow fluff and decorate with M&Ms.