1/2 cup shortening
1 cup water
1 pound HERSHEY'S Honey Butter Cookies
1 cup semisweet chocolate chips
3 eggs, beaten
1 cup orange marmalade
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the shortening, water, half of the chocolate chips and eggs until smooth. Stir in the marmalade until well blended with the eggs. Adjust taste with additional marmalade or chocolate chips.
Drop cookies into jellyroll pan and let them arrange 1 inch apart on disc.
Bake in 15-inch skillet for 20 to 25 minutes, until lightly browned. Remove from pan and sprinkle with remaining marmalade.