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.

Ingredients

1 roll (30 oz) Pillsbury refrigerated gingerbread cookies
1 jar marshmallow fluff
Green and red M&Ms

Directions

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.

I'm kicking it old-school and keeping it simple, folks, with this post, because I'm leaving for vacation soon and running around like a factory farm chicken with its head cut off. I need fuel and nothing fancy, so I channeled my love of the classic fluffernutter sandwich into cookie form.

When I return, I will be taking it to eleven with regards to cookie complexity in order to compensate, so hold onto your butts.

Ingredients

Even number of round sugar cookies. You can cheat with store-bought dough or use this terrific recipe.
Marshmallow Fluff (only the good stuff in the jar with the red top)
Creamy Peanut Butter

Directions

1. Spread a thick layer of marshmallow fluff on underside of one sugar cookie.

2. Spread equally thick layer of peanut butter on underside of matching sugar cookie.

3. Marry the two undersides to form sandwich.

4. Enjoy with a very cold glass of milk.

As promised in my previous recipe post for Peanut Butter Blossoms, I am using one roll of Pillsbury peanut butter cookie dough to churn out three different types of cookies. #aimhigh And because it's Fat Tuesday, I think something decadent is appropriate.

If peanut butter cookies weren't by themselves sufficiently rich, let's move farther toward the cloying end of the spectrum by adding what I call to call herbes de s'mores, i.e., chocolate, marshmallows, and graham crackers.

Ingredients

1/3 roll Pillsbury™ refrigerated peanut butter cookie dough
3/4 cup semi-sweet chocolate chips
3/4 cup mini marshmallows
1/2 cup (or so) graham cracker crumbs

#49. Pillsbury Baking Blitz, Part III: Marshmallow M&M Gingerbread Mounds

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.

Ingredients

1 roll (30 oz) Pillsbury refrigerated gingerbread cookies

1 jar marshmallow fluff

Green and red M&Ms

Directions

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.

#23. Fluffernutter Sandwich Cookies

I'm kicking it old-school and keeping it simple, folks, with this post, because I'm leaving for vacation soon and running around like a factory farm chicken with its head cut off. I need fuel and nothing fancy, so I channeled my love of the classic fluffernutter sandwich into cookie form.

When I return, I will be taking it to eleven with regards to cookie complexity in order to compensate, so hold onto your butts.

Ingredients

Even number of round sugar cookies. You can cheat with store-bought dough or use this terrific recipe.

Marshmallow Fluff (only the good stuff in the jar with the red top)

Creamy Peanut Butter

Directions

1. Spread a thick layer of marshmallow fluff on underside of one sugar cookie.

2. Spread equally thick layer of peanut butter on underside of matching sugar cookie.

3. Marry the two undersides to form sandwich.

4. Enjoy with a very cold glass of milk.

#6. Peanut Butter S'Mores Cookies

As promised in my previous recipe post for Peanut Butter Blossoms, I am using one roll of Pillsbury peanut butter cookie dough to churn out three different types of cookies. #aimhigh And because it's Fat Tuesday, I think something decadent is appropriate.

If peanut butter cookies weren't by themselves sufficiently rich, let's move farther toward the cloying end of the spectrum by adding what I call to call herbes de s'mores, i.e., chocolate, marshmallows, and graham crackers.

Ingredients

1/3 roll Pillsbury™ refrigerated peanut butter cookie dough

3/4 cup semi-sweet chocolate chips

3/4 cup mini marshmallows

1/2 cup (or so) graham cracker crumbs

Directions

1. Preheat oven to 350°F.

2. Using a spatula, combine dough with chocolate chips and marshmallows.

3. Shape dough into 1-inch balls. Roll in graham cracker crumbs.

4. On ungreased cookie sheets lined with parchment paper, place balls 2 inches apart.

5. Bake 9-13 minutes until golden brown.

Consume while still warm with a cold glass of milk adjacent.