Chocolate-Marshmallow Pillows

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

Recipe from Betty Crocker
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    • 1 (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
    • 1/4 cup vegetable oil
    • 2 tablespoons water
    • 1 egg
    • 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 vanilla
    • 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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