Recipe from Betty Crocker
Prize-Winning Recipe 2009! Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.
Yield: 2 dozen cookies
Prep Time: 45 mins
Total Time: 1 hr 5 mins
1(1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cupvegetable oil
2/3 cupchopped pecans
12large marshmallows, cut in half
1 cupsemisweet chocolate chips (6 oz)
1/3 cupwhipping cream
1 teaspoonbutter or margarine
1/2 cuppowdered sugar
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches 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 cookie sheets to cooling racks. Cool completely, about 15 minutes.
Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Per Serving: cal. (kcal) 200, Fat, total (g) 10, chol. (mg) 15, sat. fat (g) 4, carb. (g) 27, sugar (g) 18, pro. (g) 1, sodium (mg) 100, iron (mg) 1, Other Carb () 2, Percent Daily Values are based on a 2,000 calorie diet