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| 1 | pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix |
| 1/4 | cup vegetable oil |
| 2 | tablespoons water |
| 1 | egg |
| 2/3 | cup chopped pecans |
| 12 | large marshmallows, cut in half |
|
| 1 | cup semisweet chocolate chips (6 oz) |
| 1/3 | cup whipping cream |
| 1 | teaspoon butter or margarine |
| 1 | teaspoon vanilla |
| 1/2 | cup powdered sugar |
| 1. | Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms. |
| 2. | On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. |
| 3. | 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. |
| 4. | 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. |
| 5. | Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set. |
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| "All of my friends rave about the ooey-gooey chocolate topping over the soft marshmallows and chunky double-chocolate cookie." |
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| A pouch of Betty Crocker® chocolate chip cookie mix can be used for the double chocolate chunk cookie mix. |
|
| Lightly spray kitchen scissors with cooking spray to make cutting marshmallows easy. |
Nutrition Information:
200 ( 90); 10g ( 3 1/2g, 0g); 15mg; 100mg; 27g ( 0g, 18g); 1g 0%; 0%; 0%; 4% 2 ; 0 ; 2 2