Bellybuster Cookie Recipe

Name: Bellybuster Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: COOKIE INGREDIENTS:; 3/4 cups Butter-Flavored Crisco; 1-1/2 cup Light Brown Sugar, Packed; 3 Tablespoons Half-and-half; 2 teaspoons Vanilla; 1 teaspoon Almond Extract; 1 whole Egg; 1-3/4 cup Flour; 1 teaspoon Salt; 3/4 teaspoons Baking Soda; 4-1/2 ounces, weight Milk Chocolate Bar, Grated; 1/2 cups Milk Chocolate Chips; 1/2 cups Semi-Sweet Chocolate Chips; 1 whole (10 Oz. Size) Mini Hershey Kisses, Or 2 Cups M&M Candies; FROSTING/FILLING INGREDIENTS:; 1 stick Butter, Softened; 1/2 cups Butter-Flavored Crisco; 4 cups Powdered Sugar; 1 Tablespoon Milk; 1/4 teaspoons Salt; 1 teaspoon Vanilla; 1/2 cups Marshmallow Creme

Servings: persons

COOKIE INGREDIENTS:
3/4 cups Butter-Flavored Crisco
1-1/2 cup Light Brown Sugar, Packed
3 Tablespoons Half-and-half
2 teaspoons Vanilla
1 teaspoon Almond Extract
1 whole Egg
1-3/4 cup Flour
1 teaspoon Salt
3/4 teaspoons Baking Soda
4-1/2 ounces, weight Milk Chocolate Bar, Grated
1/2 cups Milk Chocolate Chips
1/2 cups Semi-Sweet Chocolate Chips
1 whole (10 Oz. Size) Mini Hershey Kisses, Or 2 Cups M&M Candies
FROSTING/FILLING INGREDIENTS:
1 stick Butter, Softened
1/2 cups Butter-Flavored Crisco
4 cups Powdered Sugar
1 Tablespoon Milk
1/4 teaspoons Salt
1 teaspoon Vanilla
1/2 cups Marshmallow Creme

1
Preheat oven to 375 & lightly grease cookie sheets.
2
In large mixer bowl combine Crisco, brown sugar, half and half, vanilla and almond extract. Mix until light and fluffy - around 1-2 minutes. Add egg and mix well. Mix in flour, salt, and baking soda just until blended. Add in grated chocolate and chips mixing just until combined. Now, stir in mini kisses or the M&Ms.
3
Drop onto cookie sheets using a cookie scoop if you have one (this holds about 2 tablespoons of dough). If not use a tablespoon and just mound the dough up into a pretty good ball. Place 2 inches apart on cookie sheets and bake for 8 minutes. Remove from oven and leave on cookie sheet for about 3 minutes and then place on wire rack to cool completely.
4
While cookies are baking mix up your frosting/filling. Cream Crisco and butter together. Add powdered sugar one cup at a time, mixing well after each addition. After the second cup, add in the milk and salt. When all of the sugar has been added, add in the vanilla, mixing well. Add marshmallow cream, mixing until light & fluffy, about 2 minutes.
5
Now, when cookies have cooled . . . (You should have about 48, unless thieves ate some of the batter. That's what happens here!) Anyway, spread the bottom of 24 cookies with frosting/filling and top with the bottom of the remaining 24 cookies. Its important to use the bottoms of both, as they are flat. Store in an airtight container. I bet they won't last long enough to worry about where to store them!!! Enjoy!!!

2185

kcal

Calories

127

Fat

250

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: COOKIE INGREDIENTS:, 3/4 cups Butter-Flavored Crisco, 1-1/2 cup Light Brown Sugar, Packed, 3 Tablespoons Half-and-half, and more.

Yes, Bellybuster Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bellybuster Cookie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions