36
round chewy caramels in milk chocolate, from 5 (1.91-oz) rolls, unwrapped
108
mini marshmallows (1 cup)
1/2
cup semisweet chocolate chips
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Steps
1
Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
2
Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
3
Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
4
Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.
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Need to make a sweet treat for a bake sale? These would be a hit!
These cookies are heavenly warm, but are delicious when cooled too.
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