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.
|