This isn’t one of those natural acne treatments but it’s a really good tasting cookie!
Cookies
1 pouch (1 lb 1.5 oz) double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
Frosting
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar
1. Preheat oven to 350°F. In large bowl, stir the cookie mix, oil, water, egg and pecans until a soft dough forms.
2. Drop dough by rounded tablespoonfuls 2 inches apart on an ungreased cookie sheet.
3. Bake for 7 minutes. Remove from oven and immediately press marshmallow half lightly, cut side down, on top of cookie. Bake for 1 to 2 minutes longer or just until marshmallows begin to soften. Cool for 2 minutes then remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat and add whipping cream, butter and vanilla; blend well. Stir in the powdered sugar until smooth.
5. Spread the frosting over each cookie, after it’s cooled, be sure to cover the marshmallow. Let stand until the frosting is set.
