Prep Time: 30 mins
Total Time: 59 mins
What You Need
1 pkg. (2-layer size) white cake mix
3 egg whites
3/4 cup water
2 Tbsp. oil
4 oz. BAKER’S Semi-Sweet Chocolate, melted
1 Tbsp. red food coloring
4 cups JET-PUFFED Marshmallows
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 Tbsp. powdered sugar
1. HEAT oven to 350ºF.
2. BEAT first 4 ingredients in large bowl with mixer 2 min. Stir in melted chocolate and food coloring. Drop 2 Tbsp. batter, 2 inches apart, into 36 mounds on baking sheets sprayed with cooking spray.
3. BAKE 12 to 14 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
4. MICROWAVE marshmallows in large microwaveable bowl on HIGH 2 min. or until melted, stirring after 1 min.; cool slightly. Add cream cheese; mix until blended. Gently stir in COOL WHIP.
5. SPREAD 2 Tbsp. marshmallow mixture on bottom side of each of 18 cookies; top with remaining cookies. Sprinkle with sugar before serving.