Chocolate-Mallow Cookie Pies

Chocolate-Mallow Cookie Pies
70 min.
18
214kcal

Suggestions


Indulge your sweet tooth with these delightful Chocolate-Mallow Cookie Pies, a dessert that promises to be the star of any gathering! With a perfect balance of rich chocolate flavor and fluffy marshmallow filling, these cookie pies are sure to impress your family and friends. Each bite offers a satisfying crunch followed by a soft, creamy center that melts in your mouth, making them an irresistible treat for dessert lovers.

What makes these cookie pies even more appealing is their simplicity. Using a convenient pouch of Betty Sugar Cookie Mix, you can whip up a batch in just 70 minutes, making them a fantastic option for last-minute gatherings or cozy nights in. The combination of sour cream and butter creates a wonderfully soft dough that bakes to perfection, while the marshmallow creme filling adds a nostalgic touch reminiscent of childhood treats.

Whether you're hosting a party, celebrating a special occasion, or simply craving something sweet, these Chocolate-Mallow Cookie Pies are the perfect solution. With 18 servings packed into this recipe, there's plenty to share—or keep all to yourself! So, roll up your sleeves and get ready to create a dessert that will leave everyone asking for seconds. Your taste buds will thank you!

Ingredients

  • 17.5 oz sugar cookie mix 
  • 0.3 cup cocoa powder unsweetened
  • tablespoons flour all-purpose
  • 0.3 cup cream sour
  • 0.3 cup butter softened
  • teaspoon vanilla 
  •  eggs 
  • 0.7 cup marshmallow creme 
  • 0.3 cup butter softened
  • 0.5 teaspoon vanilla 
  • 0.7 cup powdered sugar 
  • tablespoon powdered sugar 
  • 0.1 teaspoon cocoa powder unsweetened

Equipment

  • bowl
  • baking sheet
  • oven
  • hand mixer

Directions

  1. Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour.
  2. Add sour cream, 1/4 cup butter, 1 teaspoon vanilla and the egg; stir until stiff dough forms.
  3. Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
  4. 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.
  5. 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.
  6. In small bowl, stir together topping ingredients; sprinkle over tops of cookie pies. Store between sheets of waxed paper in tightly covered container.

Nutrition Facts

Calories214kcal
Protein3.39%
Fat35.78%
Carbs60.83%

Properties

Glycemic Index
6.94
Glycemic Load
0.46
Inflammation Score
-2
Nutrition Score
1.6373913114809%

Flavonoids

Catechin
1.04mg
Epicatechin
3.14mg
Quercetin
0.16mg

Nutrients percent of daily need

Calories:214.17kcal
10.71%
Fat:8.72g
13.42%
Saturated Fat:3.32g
20.78%
Carbohydrates:33.36g
11.12%
Net Carbohydrates:32.74g
11.91%
Sugar:20.69g
22.99%
Cholesterol:20.64mg
6.88%
Sodium:140.78mg
6.12%
Alcohol:0.11g
100%
Alcohol %:0.27%
100%
Caffeine:3.68mg
1.23%
Protein:1.86g
3.72%
Vitamin A:257.56IU
5.15%
Manganese:0.07mg
3.46%
Copper:0.06mg
3.25%
Fiber:0.61g
2.46%
Vitamin B2:0.04mg
2.32%
Iron:0.41mg
2.28%
Magnesium:9.1mg
2.28%
Phosphorus:22.47mg
2.25%
Selenium:1.49µg
2.13%
Folate:8.01µg
2%
Vitamin B1:0.03mg
1.78%
Vitamin E:0.24mg
1.59%
Zinc:0.17mg
1.1%
Potassium:36.83mg
1.05%
Vitamin B3:0.2mg
1.02%