Ingredients
1
box Immaculate Baking Co.™ Gluten Free chocolate chip cookie mix
1/2
cup butter, softened to room temperature
1
egg
1
teaspoon gluten-free vanilla
14
large marshmallows, cut in half
1
cup milk chocolate chips (6 oz)
1/3
cup heavy whipping cream
1
teaspoon butter
1
teaspoon gluten-free vanilla
1/2
cup powdered sugar
Preparation
Heat oven to 350°F. In medium bowl, mix cookie mix, 1/2 cup softened butter, the egg and 1 teaspoon vanilla with spoon or hands or until soft dough forms.
Roll tablespoonfuls of dough into 30 balls. Place about 2 inches apart on ungreased cookie sheets.
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.
Crumble the 2 cookies with no marshmallow on top. In medium microwavable bowl, microwave chocolate chips uncovered on High about 1 minute; let stand 2 minutes, then stir until smooth. Add whipping cream, 1 teaspoon butter and 1 teaspoon vanilla; blend well. Stir in powdered sugar until smooth.
Spread about 1 teaspoon frosting over each cooled cookie, covering marshmallow. Sprinkle each frosted cookie with crumbled cookie pieces. Let stand until frosting is set.
