MARSHMALLOW WITH CHOCOLATE CENTER RECIPES

Steps:

• Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
• In large bowl, break up cookie dough. Add cocoa and flour; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
• Shape dough into 24 (1 1/2-inch) balls. Place balls 2 inches apart on ungreased cookie sheet.
• Bake 9 to 12 minutes or until tops are cracked and edges are set. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.
• Meanwhile, in large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth and fluffy. Place frosting in decorating bag fitted with 1/2-inch round pastry tip. Pipe frosting on center of each cookie. If desired, sprinkle with additional cocoa.

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
• Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
• In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
• In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.