1. Heat oven to 350°F. Shape dough into 16 balls. On ungreased cookie sheet, place balls 3 inches apart.
2. Bake 15 to 17 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
3. Spread hazelnut spread on bottom of each cookie; cut each cookie crosswise in half. For each “mouth,” press 4 to 5 marshmallows into hazelnut spread along rounded edge of 1 cookie half. Top with second cookie half, bottom side down; gently press together.
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Directions
1. Heat oven to 350°F. Shape dough into 16 balls. On ungreased cookie sheet, place balls 3 inches apart.
2. Bake 15 to 17 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
3. Spread hazelnut spread on bottom of each cookie; cut each cookie crosswise in half. For each “mouth,” press 4 to 5 marshmallows into hazelnut spread along rounded edge of 1 cookie half. Top with second cookie half, bottom side down; gently press together.