A great chocolate chip cookie is enhanced with gooey marshmallow and hot fudge in this spooky treat.
Disappearing Ghost Cookies
- 1/2 cup firmly packed brown sugar
1/2 cup LAND O LAKES ® Butter, softened*
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup uncooked old-fashioned oats
1 cup mini real semi-sweet chocolate chips
15 regular-size marshmallows, cut in half
1 1/4 cups hot fudge ice cream topping
Halloween decorator candies
- Heat oven to 375°F.
- Combine brown sugar, butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking soda and salt. Beat, scraping bowl often, until well mixed. Stir in oats and chocolate chips by hand.
- Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets; flatten in criss-cross pattern with fork. Bake for 6 to 7 minutes or until lightly browned. Immediately place 1 marshmallow half onto each cookie. Continue baking for 1 to 2 minutes or until marshmallow is slightly puffed. Cool completely. Top each cookie with 2 teaspoons hot fudge; decorate with candies as desired.
Makes 2 1/2 dozen cookies.
*Substitute LAND O LAKES ® Soft Baking Butter with Canola Oil right from the refrigerator.
Nutrition Facts (1 cookie):
Fat: 7 g
Cholesterol: 15 mg
Sodium: 115 mg
Carbohydrates: 26 g
Dietary Fiber: 1 g
Protein: 2 g
Recipe is provided courtesy of Land O Lakes, Inc.