The third one is the BEST! | 3 QUICK & EASY Recipes using PILLSBURY Cookie Dough for Thanksgiving!

Hey family! In today's video we're making three of the easiest Thanksgiving treats using Pillsbury Cookie Dough! Seriously, anybody can make these! The third one is my favorite! 😁👏
Attention!!! Y'all, I don't know why I typed out 12 minutes for the little cookie dough balls, it's supposed to be just around 5 minutes. You don't want them to start spreading out on you. You don't even have to cook them at all since the dough is safe to eat raw, I just wanted to bake them a little so they would hold together when I dipped them in the chocolate. You also want to let them cool before you dip them in the chocolate. 😁👍

0:00, Intro
0:43, Thanksgiving Skillet Cookie
3:01, Turkey Cookie Dough Balls
4:39, Sweet Potato Cookie Pies

Sweet Potato Cookie Pies
https://www.pillsbury.com/recipes/swe...

Ingredients
1 roll (16.5 oz) refrigerated Sugar Cookie Dough
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 can (29 oz) cut sweet potatoes in light syrup, drained
3/4 cup powdered sugar
3/4 cup marshmallow creme
1/4 cup butter, softened
1/4 teaspoon vanilla

Directions:
Heat oven to 350°F. Generously spray 24 regular-size muffin cups with cooking spray.

In large bowl, mix cookie dough, flour and 1/2 teaspoon of the pumpkin pie spice. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Firmly press 1 tablespoon cookie dough evenly in bottom of each muffin cup. Bake 10 minutes.

Meanwhile, in medium bowl, mash drained sweet potatoes, and measure 1 1/2 cups, reserving remaining for another use. Add remaining 1 1/2 teaspoons of the pumpkin pie spice and 1/4 cup of the powdered sugar to the 1 1/2 cups mashed sweet potatoes; mix well. Place about 2 teaspoons sweet potato filling on center of each cookie, and spread in each cup to within 1/4 inch of edge.

Bake 10 to 15 minutes or until edges are golden brown. Cool 10 minutes in pan; run metal spatula or sharp knife around edge of each cookie cup to loosen. Cool completely in pan, about 20 minutes.

In medium bowl, beat marshmallow creme, softened butter, remaining 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed, or stir until smooth. Transfer to resealable food-storage plastic bag. Cut off one bottom corner; squeeze small dollop of frosting on top of each cookie cup.