Ingredients
4
oz (from 8-oz package) cream cheese, softened
1/3
cup marshmallow creme
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4
cup all-purpose flour
1 1/2
teaspoons ground cinnamon
1
tablespoon sugar
Preparation
Line large cookie sheet with cooking parchment paper.
In medium bowl, beat cream cheese and marshmallow creme with electric mixer on medium speed about 1 minute or until smooth and creamy. Drop 24 rounded teaspoonfuls cream cheese mixture on cookie sheet. Freeze 1 hour.
Heat oven to 350°F.
In medium bowl, crumble cookie dough; stir or knead in flour and 1/2 teaspoon of the cinnamon until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape 1 rounded tablespoonful dough around each frozen cream cheese mixture piece, making sure cream cheese is completely covered.
In small bowl, stir remaining 1 teaspoon cinnamon and the sugar until well mixed. Roll each ball in cinnamon-sugar mixture. Place balls 2 inches apart on ungreased cookie sheet.
Bake 11 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling racks. Cool completely, about 30 minutes.
