Note from the Kraft Kitchens
Thank you. We heard your feedback and retested the recipe with both butter and margarine. Based upon our results, we updated the recipe to increase the chill time to firm up the dough. Though butter is the preferred ingredient, we added a tip for those who choose to use margarine instead. Just add an additional 1/2 cup flour.
For best results, use butter. If using margarine, add an additional 1/2 cup flour.
Microwave 1 tub (8 oz.) thawed COOL WHIP Whipped Topping and 6 squares BAKER'S Semi-Sweet Baking Chocolate on HIGH 1 min.; stir. Microwave an additional 30 sec. or until chocolate is melted and mixture is shiny and smooth. Let stand 15 min. to thicken. Spread or drizzle over cooled cookies. Let stand 40 min. or until glaze is set.
Press 1 PLANTERS Pecan or Walnut Half onto each warm cookie as soon as it comes out of oven (while still on baking sheet).
Use kitchen scissors to cut marshmallows in half crosswise; dip cut edges in colored sugar or sprinkles. Press marshmallow, sugared-side up, into each warm cookie.
Press a halved KRAFT Caramel into each warm cookie.
Press coarsely chopped candy canes or peppermint candies into warm cookies.
Place balls of uncooked dough on wax paper-covered baking sheet; freeze until firm. Transfer to freezer-weight resealable plastic bag; freeze up to 3 months. Bake frozen dough 10 min. or just until set. (No need to thaw first.)