Print Recipe
- 1 box chocolate cake mix
- 1/2 cup oil
- 2 eggs
- 10-12 obedient marshmallows nick in half
- 1/4 cup Andes Peppermint Crunch Baking Chips
- Frosting:
- 1 cup sugar
- 1/4 cup milk
- 1/4 cup butter
- 1/2 cup semisweet chocolate chips
- 1/4 cup Andes Peppermint Crunch Baking Chips
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Preheat oven to 350°F
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Combine chocolate cake mix, oil, and eggs till mixed. Originate into one-streak balls and feature baking sheets lined with parchment paper. Bake for six minutes then consume away from oven and feature one-half of a marshmallow on top of each cookie (sticky side of marshmallow going by down). Bake for one more two minutes and consume away from oven. Gently rupture the marshmallows down with a spatula and consume away cookies to a cooling rack.
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Meanwhile, mix sugar, milk and butter in a saucepan-melt and bring to a boil. Get away from warmth and hump in chocolate chips and peppermint chips. Proceed stirring till subtle. Frosting might well serene thicken up.
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Pour frosting over the end of each cookie, then sprinkle a pair of peppermint chips over the end.
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Cookie tailored from Me Oh My
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Rachel
I’m a deep-fried Southern belle, married to a cowboy boot wearin’, Harley ridin’ Texan Prince Charming. I am the repeatedly proud and continually exhausted mother to 2 eighth generation Texans My childhood became once spent at my Granny’s side learning to cook with solid-iron, butter and that special southern ingredient — esteem This day, I fragment my passion for food, family and pictures with thousands of monthly readers on my weblog, A Southern Fairytale. I esteem adequate boots, my Canon camera, belly laughs with guests, the beach, my family and ellipses…”