Hot Chocolate Marshmallow Cookies
INGREDIENTS
Nonstick cooking spray
1 box Pillsbury™ Moist Supreme® Chocolate Premium Cake Mix
1/2 cup butter, softened
2 eggs
3/4 cup miniature semi-sweet chocolate chips
24 marshmallows, snipped in half crosswise
48 foil-wrapped milk chocolate pieces, unwrapped
PREPARATION DIRECTIONS
Step 1
HEAT oven to 350°F. Coat baking sheets with no-stick cooking spray.
Step 2
BEAT cake mix, butter and eggs in large bowl with mixer on medium speed until dough forms. Mix in mini chocolate chips.
Step 3
ROLL dough into 48 (1-inch) balls. Place on prepared baking sheets, 2 inches apart. Bake 8 to 9 minutes or until edges are set. If not serving immediately, cool 3 minutes. Remove to wire rack to cool completely.
Step 4
When ready to serve: HEAT broiler to HIGH. Place desired number of cookies on baking sheet. Press marshmallow halves onto tops of cookies, cut side down. Broil 4 to 5 inches from heat 35 to 40 seconds or until lightly toasted. Remove from oven. Press chocolate candy into marshmallow on top of each cookie. Serve warm.
Serving Size (1 cookie), Calories 100 (Calories from Fat 40), Total Fat 5g (Saturated Fat 3g, Trans Fat g), Cholesterol 15mg, Sodium 95mg, Total Carbohydrate 15g (Dietary Fiber g, Sugars 10g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.
