Prep Time:45 Mins | Total Time:1 Hr 5 Mins | Makes:24 cookies
Betty Crocker Prize-Winning Recipe 2009! Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.
1 pouch Betty Crocker* Double Chocolate Chunk cookie mix
¼ cup (50 mL) vegetable oil
2/3 cup (150 mL) chopped pecans
12 large marshmallows, cut in half
1 cup (250 mL) semisweet chocolate chips (6 oz)
1/3 cup (75 mL) whipping cream
1 tsp (5 mL) butter or margarine
½ cup (125 mL) icing sugar
Heat oven to 350°F. In large bowl, stir cookie mix, oil, water egg and pecans until soft dough forms.
On ungreased baking sheets, drop dough by rounded tablespoonfuls 2 inches (5 cm) apart.
Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from baking sheets to cooling racks. Cool completely, about 15 minutes.
Meanwhile, in 1-quart (1 L) nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in icing sugar until smooth.
Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Substitution: A pouch of Betty Crocker* Chocolate chip cookie mix can be used for the Double Chocolate Chunk cookie mix.
How-to: Lightly spray kitchen scissors with cooking spray to make cutting marshmallows easier.
Calories from Fat 90
Total Fat 10g
Saturated Fat 3 1/2g
Trans Fat 0g
; Cholesterol 15mg;
Total Carbohydrate 27g
Dietary Fiber 0g
Percent Daily Value* :
Vitamin A 0%;
Vitamin C 0%;
*Percent Daily Values are based on a 2,000 calorie diet.