Chocolate-Marshmallow Pillows
Recipe from Betty Crocker

Prize-Winning Recipe 2009! Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.

Chocolate-Marshmallow Pillows

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    • 1   
      (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
    • 1/4  cup 
      vegetable oil
    • 2   tablespoons 
    • 1   
    • 2/3  cup 
      chopped pecans
    • 12   
      large marshmallows, cut in half
    • 1   cup 
      semisweet chocolate chips (6 oz)
    • 1/3  cup 
      whipping cream
    • 1   teaspoon 
      butter or margarine
    • 1   teaspoon 
    • 1/2  cup 
      powdered sugar
    Heat oven to 350 degrees F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
    On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
    Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
    Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
    Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
    Nutrition information
    Per Serving: cal. (kcal) 200, Fat, total (g) 10, chol. (mg) 15, sat. fat (g) 4, carb. (g) 27, sugar (g) 18, pro. (g) 1, sodium (mg) 100, iron (mg) 1, Other Carb () 2, Percent Daily Values are based on a 2,000 calorie diet
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