Chocolate-Marshmallow Pillows

Recipes from The Big Book of Cookies by Betty Crocker are used by permission of John Wiley & Sons, Inc. Copyright © 2012.

Chocolate-Marshmallow Pillows

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    Ingredients

    1 pouch Betty Crocker double chocolate chunk cookie mix 1 cup semisweet chocolate chips
    1/4 cup vegetable oil 1/3 cup whipping cream
    2 tablespoons water 1 teaspoon butter or margarine
    1 egg 1 teaspoon vanilla
    2/3 cup chopped pecans 1/2 cup powdered sugar
    12 large marshmallows, cut in half

    directions

    Prep: 45 min Total:
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    • 1

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

    • 2

      Onto 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.

    notes

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

    nutritional information

    Calories:
    200
    Fat:
    10 g
    Saturated Fat:
    3.5 g
    Carbohydrates:
    27 g
    Protein:
    1 g
    Sodium:
    100 mg
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