Chocolate chip Cookies with Rolos and Marshmallows
1
pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
- 1/2
- cup butter or margarine, softened
- 1
- egg
- 36
- round chewy caramels in milk chocolate, from 5 (1.91-oz) rolls, unwrapped
- 108
- mini marshmallows (1 cup)
- 1/2
- cup semisweet chocolate chips
- 1 Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
- 2 Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
- 3 Bake 8 to 9 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 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
- 4 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
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