Chocolate-Marshmallow Pillows

By Karins_Cookin

Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.

“All of my friends rave about the ooey-gooey chocolate topping over the soft marshmallows and chunky double-chocolate cookie.”

Ingredients

• Cookies
• 1 pouch (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
• Frosting
• 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

Details

Servings 2
Adapted from bettycrocker.com

Preparation

Step 1

Prep Time: 45 min
Total Time: 1 hour 5 min

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.

2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

3. 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.

4. 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.

5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

***Lightly spray kitchen scissors with cooking spray to make cutting marshmallows easy.***

Substitution
A pouch of Betty Crocker® chocolate chip cookie mix can be used for the double chocolate chunk cookie mix.