Makes about 18 cookies.
1 large egg
¼ cup butter, softened
1 cup graham cracker crumbs, divided
4 tablespoons milk
1 (7 ounce) container marshmallow crème
½ cup semi-sweet chocolate chips, melted
Preheat oven to 325°F
In large bowl, combine Almond Creme Coffee & Tea Cake Mix, egg, butter, ½ cup graham cracker crumbs and milk. Mix until well combined. Form into 1-inch balls.
Place remaining ½ cup graham cracker crumbs in a small bowl. Roll balls in crumbs. Place on a large greased baking sheet. Flatten slightly. Bake 15 minutes or until golden brown. Cool 5 minutes on baking sheet. Remove to cooling rack. Cool completely.
Spread cooled cookies with marshmallow créme. Melt chocolate in microwave for small time intervals, stirring well each time. Transfer melted chocolate to a small ziplock bag. Snip the corner, and drizzle over each cookie. Let cool. Refrigerate in an airtight container.
Make Ahead & Freeze
Prepare cookie dough and scoop into balls. Place in a gallon freezer bag or storage container between sheets of wax paper. Seal well, label and freeze. Thaw completely. Preheat oven to 325 and complete the remaining preparation steps.