• 18servings
  • 120minutes
  • 250calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H, E
MineralsZinc, Fluorine, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pouch (1 lb 1 1/2 oz) Betty Crocker® double chocolate chunk cookie mix

  2. 1/4 cup vegetable oil

  3. 2 tablespoons water

  4. 1 egg

  5. 1/2 cup marshmallow creme (from 7-oz jar)

  6. 1 bag (10 oz) peanut butter chips (1 2/3 cups)

  7. 2 tablespoons shortening

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Make cookie dough, using oil, water and egg, and bake as directed on package. Cool completely.

  2. Spoon about 1 teaspoon of marshmallow creme on the bottom of half of the cookies. Top each with a second cookie, bottom side down; gently press together.

  3. In small saucepan, heat peanut butter chips and shortening over low heat, stirring frequently, until melted and smooth. Spoon about 2 teaspoons peanut butter mixture over each cookie, spreading with back of spoon over top and side. Place on waxed paper. Let stand 30 minutes or until set.


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