I don’t know if it’s the new stove my landlord so kindly installed in my kitchen, or winter nesting, or the cold weather of something but I’m a baking machine. I’m *this* close to becoming a housewife (monogrammed aprons & vodka lemonades, here I come!), so, while this phase is washing over me in a chocolate-y thunder, I’ll continue to share with you some decadent & yum-worthy recipes I dare to whip up.
Ingredients
- 1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
- 1/2 cup butter or margarine, softened
- 1 egg
- 24 round chewy caramels in milk chocolate, from 3 (1.91-oz) rolls, unwrapped
- 72 mini marshmallows (about 3/4 cup)
- 1/3 cup semisweet chocolate chips
Directions
- Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
- Make cookie dough as directed on package, using butter and egg. Shape dough into 24 (1 1/2-inch) balls. Place 1 ball into each muffin cup.
- Bake 13 to 15 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 10 to 15 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
- Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.
Recipe via BettyCrocker.com // Image via
