• Ingredients
  • Cookies:
  • 1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
  • 1/3 cup unsweetened baking cocoa
  • 2 tablespoons Gold Medal® 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 creme
  • 1/3 cup butter, softened
  • 1/2 teaspoon vanilla
  • 2/3 cup powdered sugar
  •  
  • Topping:
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon unsweetened baking cocoa

Directions

  • Heat oven to 350 degrees 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. Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
  • 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.
  • 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.
  • In small bowl, stir together topping ingredients; sprinkle over tops of cookie pies. Store between sheets of waxed paper in tightly covered container.

Nutritional Information

Amount Per Serving  Calories: 224 | Total Fat: 10.3g | Cholesterol: 29mg Powered by ESHA Nutrient Database Nutritional Information Chocolate Mallow Cookie Pies Servings Per Recipe: 18 Amount Per Serving Calories: 224

  • Total Fat: 10.3g
  • Cholesterol: 29mg
  • Sodium: 116mg
  • Total Carbs: 31.5g
  •     Dietary Fiber: 0.6g
  • Protein: 2g