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Hershey’s Snowman Sugar CookiesHershey’s Snowman Sugar Cookies
Hershey’s Snowman Sugar Cookies
Hershey’s Snowman Sugar Cookies
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Recipe - Dearborn Market
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Hershey’s Snowman Sugar Cookies
Prep Time40 Minutes
Servings36
Cook Time11 Minutes
Calories200
Ingredients
18 Marshmallows (regular)
1 pouch sugar cookie mix (about 17.5 oz)
2 tbs All- purpose flour
1/2 cup Butter or margarine (1 stick, softened)
1 egg
1 cup Hershey's Mini Chips Semi-Sweet Chocolate
1 Can white frosting (16oz, ready- to- spread)
36 HERSHEY’S KISSES Cookies ‘N’ Crème Candy
Orange Sprinkles
Directions
  1. Heat oven to 350F.
  2. Cut marshmallows in half horizontal; set aside.
  3. Stir dry cookie mix and flour in large bowl until well blended and lo lumps remain.
  4. Add butter and egg, mixing until soft dough forms.
  5. Set aside about 1 tablespoon small chocolate chips; stir remaining chips into dough using hands to mix in if necessary.
  6. Shape dough into 36 equal balls (about 1-1/4 inch each).
  7. Place on ungreased cookie sheet.
  8. Bake 9 to 10 minutes or until cookie edges are set; remove from oven.
  9. Place flat side of one marshmallow half on each cookie.
  10. Return to oven; bake for an additional minute.
  11. Remove cookies from oven.
  12. Cool slightly; remove from cookie sheet to wire rack.
  13. Cool completely.
  14. Place wax paper under wire racks.
  15. Working with about 1/4 cup frosting at a time, place frosting in small microwave-safe bowl.Microwave at MEDIUM (50%) 10 seconds or until melted. Cool slightly.
  16. Spoon generous teaspoon frosting over marshmallow portion of each cookie, allowing it to run down sides of marshmallow and pooling on cookie. (This amount of melted frosting will top about 10 cookies.) Repeat procedure until all cookies are topped with frosting. Remove wrappers from candies; set aside. Let frosted cookies sit for about 30 minutes to allow frosting to become tacky to the touch.
  17. Add chocolate chip eyes and orange sprinkle for nose.
  18. Add a candy piece “cap” to top of each cookie. (Candy “cap” will slide off cookie if added too soon.) Allow frosting to firm.
  19. Makes 36 cookies.

 

Nutritional Information
  • 8 g Total Fat
  • 31 g Total Carbohydrate
  • 22 g Total Sugars
  • 2 g Protein
40 minutes
Prep Time
11 minutes
Cook Time
36
Servings
200
Calories

Shop Ingredients

Makes 36 servings
18 Marshmallows (regular)
Jet-Puffed Marshmallows, 12 oz
Jet-Puffed Marshmallows, 12 oz
$2.59$0.22/oz
1 pouch sugar cookie mix (about 17.5 oz)
Stonewall Kitchen Holiday Sugar Cookie Mix, 22 oz
Stonewall Kitchen Holiday Sugar Cookie Mix, 22 oz
$9.99$0.45/oz
2 tbs All- purpose flour
Gold Medal All Purpose Flour, 5 lb
Gold Medal All Purpose Flour, 5 lb
$5.59$1.12/lb
1/2 cup Butter or margarine (1 stick, softened)
Kerrygold Pure Irish Butter, 8 oz
Kerrygold Pure Irish Butter, 8 oz
$4.99$0.62/oz
1 egg
Eggland's Best Classic Large White Eggs, 18 count
Eggland's Best Classic Large White Eggs, 18 count
$5.49$3.66 each
1 cup Hershey's Mini Chips Semi-Sweet Chocolate
GHIRARDELLI Semi-Sweet Chocolate Premium Baking Chips, Chocolate Chips for Baking, 12 OZ Bag
GHIRARDELLI Semi-Sweet Chocolate Premium Baking Chips, Chocolate Chips for Baking, 12 OZ Bag
$5.99$0.50/oz
1 Can white frosting (16oz, ready- to- spread)
Betty Crocker Rich & Creamy Chocolate Frosting, 16 oz
Betty Crocker Rich & Creamy Chocolate Frosting, 16 oz
$2.89$0.18/oz
36 HERSHEY’S KISSES Cookies ‘N’ Crème Candy
Not Available
Orange Sprinkles
Betty Crocker Chocolate Sprinkles, 10.5 oz
Betty Crocker Chocolate Sprinkles, 10.5 oz
$5.79$0.55/oz

Nutritional Information

  • 8 g Total Fat
  • 31 g Total Carbohydrate
  • 22 g Total Sugars
  • 2 g Protein

Directions

  1. Heat oven to 350F.
  2. Cut marshmallows in half horizontal; set aside.
  3. Stir dry cookie mix and flour in large bowl until well blended and lo lumps remain.
  4. Add butter and egg, mixing until soft dough forms.
  5. Set aside about 1 tablespoon small chocolate chips; stir remaining chips into dough using hands to mix in if necessary.
  6. Shape dough into 36 equal balls (about 1-1/4 inch each).
  7. Place on ungreased cookie sheet.
  8. Bake 9 to 10 minutes or until cookie edges are set; remove from oven.
  9. Place flat side of one marshmallow half on each cookie.
  10. Return to oven; bake for an additional minute.
  11. Remove cookies from oven.
  12. Cool slightly; remove from cookie sheet to wire rack.
  13. Cool completely.
  14. Place wax paper under wire racks.
  15. Working with about 1/4 cup frosting at a time, place frosting in small microwave-safe bowl.Microwave at MEDIUM (50%) 10 seconds or until melted. Cool slightly.
  16. Spoon generous teaspoon frosting over marshmallow portion of each cookie, allowing it to run down sides of marshmallow and pooling on cookie. (This amount of melted frosting will top about 10 cookies.) Repeat procedure until all cookies are topped with frosting. Remove wrappers from candies; set aside. Let frosted cookies sit for about 30 minutes to allow frosting to become tacky to the touch.
  17. Add chocolate chip eyes and orange sprinkle for nose.
  18. Add a candy piece “cap” to top of each cookie. (Candy “cap” will slide off cookie if added too soon.) Allow frosting to firm.
  19. Makes 36 cookies.