• 24servings
  • 65minutes
  • 200calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H, D
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, 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. 2/3 cup chopped pecans

  6. 12 large marshmallows, cut in half

  7. 1 cup semisweet chocolate chips (6 oz)

  8. 1/3 cup whipping cream

  9. 1 teaspoon butter or margarine

  10. 1 teaspoon vanilla

  11. 1/2 cup powdered sugar

Instructions Jump to Ingredients ↑

  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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