Oozing Eyeball Cookies

Courtesy of Kraft Kitchens 18 Servings • 10 Min. Prep Time • 12 Min. Cook Time

Ingredients
Add 1 pkg. (15 oz.) refrigerated chocolate chip cookie dough
Add 9 JET-PUFFED Marshmallows, cut in half
Add 9 fun-size candy bars (1/2 oz. each), cut in half

Directions:

1. Heat oven to 350°F.

2. Shape cookie dough into 18 balls.

3. Bake as directed on package, topping with marshmallows, cut-sides down, for the last 2 min. Immediately top with candy bar halves.

4. Cool 5 min. on baking sheets.

* Special Extra: Top cookies with Halloween sprinkles just after the chocolate bars have melted.

* How to Store: Cooled cookies can be stored in airtight container at room temperature up to 1 week.

* Note: These small candy bars are available in many different varieties. When preparing these fun-to-eat cookies, be creative and use an assortment of bars.

* Recipe courtesy of Kraft Kitchen

Nutrition:

Calories: 170; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 5mg; Total Carbs: 21g; Fiber: 0g; Sugar: 14g; Protein: 1g; Sodium: 90mg;