Recipes from The Big Book of Cookies by Betty Crocker are used by permission of John Wiley & Sons, Inc. Copyright © 2012.
|1 pouch Betty Crocker double chocolate chunk cookie mix||1 cup semisweet chocolate chips|
|1/4 cup vegetable oil||1/3 cup whipping cream|
|2 tablespoons water||1 teaspoon butter or margarine|
|1 egg||1 teaspoon vanilla|
|2/3 cup chopped pecans||1/2 cup powdered sugar|
|12 large marshmallows, cut in half|
Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
Onto 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.
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