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
see savings1(1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
see savings1/4 cupvegetable oil
see savings2 tablespoonswater
see savings2/3 cupchopped pecans
see savings12large marshmallows, cut in half
see savings1 cupsemisweet chocolate chips (6 oz)
see savings1/3 cupwhipping cream
see savings1 teaspoonbutter or margarine
see savings1 teaspoonvanilla
see savings1/2 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