Chocolate-Mallow Cookie Pies by Betty Crocker
Ingredients
Cookies
1 pouch (1lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup unsweete3ned baking cocoa
2 tablespoons all-purpose flour
1/3 cup sour cream
1/4 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
Filling
2/3 cup marshmallow cream
1/3 cup butter, softened
1/2 teaspoon vanilla
2/3 cup powdered sugar
Topping
1 tablespoon powdered sugar
1/8 teaspoon unsweetened baking cocoa
Step 1
Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, 1/4 cup butter, 1 teaspoon vanilla and the egg; stir until stiff dough forms.
Step 2
Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
Step 3
Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Step 4
In small bowl, beat filling ingredients with electric mixer until light and fluffy. For each cookie pie, spread about 2 teaspoons filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
Step 5
In small bowl, stir together topping ingredients; sprinkle over tops of cookie pies. Store between sheets of waxed paper in tightly covered container.
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