Chocolate-marshmallow Pillows |
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Prep Time: 0 Minutes Cook Time: 9 Minutes |
Ready In: 9 Minutes Servings: 24 |
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a Betty Crocker Prize-Winning Recipe 2009! Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix. 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 |
Directions:
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.
4. Bake 1 to 2 minutes longer or just until marshmallows begin to soften.
5. Cool 2 minutes; remove from cookie sheets to cooling racks.
6. Cool completely, about 15 minutes.
7. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth.
8. Remove from heat. Add whipping cream, butter and vanilla; blend well.
9. Stir in powdered sugar until smooth.
10. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
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