Sunday, November 27, 2011

Chocolate Marshmallow Pillows


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. 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.

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