Ingredients
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
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
Preparation
Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
On 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.
