Prep time : 45 min Total time : 1 Hr 5 min
Ingredients
Cookies
- 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
Frosting
- 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
Directions
- 1Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
- 2On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- 3Bake 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.
- 4Meanwhile, 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.
- 5Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Expert Tips
"All of my friends rave about the ooey-gooey chocolate topping over the soft marshmallows and chunky double-chocolate cookie."
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.
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