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| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/3 | cup unsweetened baking cocoa |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1/3 | cup sour cream |
| 1/4 | cup butter or margarine, softened |
| 1 | teaspoon vanilla |
| 1 | egg |
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| 2/3 | cup marshmallow creme |
| 1/3 | cup butter, softened |
| 1/2 | teaspoon vanilla |
| 2/3 | cup powdered sugar |
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| 1 | tablespoon powdered sugar |
| 1/8 | teaspoon unsweetened baking cocoa |
| 1. | Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, 1/4 cup butter, 1 teaspoon vanilla and the egg; stir until stiff dough forms. |
| 2. | Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly. |
| 3. | Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. |
| 4. | In small bowl, beat filling ingredients with electric mixer until light and fluffy. For each cookie pie, spread about 2 teaspoons filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together. |
| 5. | In small bowl, stir together topping ingredients; sprinkle over tops of cookie pies. Store between sheets of waxed paper in tightly covered container. |
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| "This recipe is my version of a childhood favorite, and like my mom, I added and changed ingredients, experimenting, until I came up with what I think is an easy-to-make, but memorable cookie!" |
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| To easily scoop marshmallow creme out of the jar, lightly spray a rubber spatula wtih cooking spray. |
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| Skip the powdered sugar topping and drizzle cookies with melted chocolate. Color the cookie filling using food color for special occasions. |
Nutrition Information:
220 ( 90); 10g ( 5g, 1 1/2g); 30mg; 130mg; 31g ( 0g, 19g); 2g 4%; 0%; 0%; 4% 1 ; 1 ; 0 ; 2 2