Recipe from Betty Crocker
Prize-Winning Recipe 2009! Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.
Servings: 2 dozen cookies
Prep Time: 45 mins
Total Time: 1 hr 5 mins
1 pouch(1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mixsee savings
1/4 cupvegetable oilsee savings
2 tablespoonswatersee savings
2/3 cupchopped pecanssee savings
12 largemarshmallows, cut in halfsee savings
1 cupsemisweet chocolate chips (6 oz)see savings
1/3 cupwhipping creamsee savings
1 teaspoonbutter or margarinesee savings
1 teaspoonvanillasee savings
1/2 cuppowdered sugarsee savings
Heat oven to 350 degrees F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
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: Calories 200 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 100mg; Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 18g); Protein 1g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%. Exchanges: 0 Starch; 2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet