Chocolate-Marshmallow Pillows (Gluten Free)

 

1/2

cup butter, softened

1

egg

1

box Betty Crocker® Gluten Free chocolate chip cookie mix

2/3

cup chopped pecans

15

large marshmallows, cut in half

1

cup semisweet chocolate chips (6 oz)

1/3

cup whipping cream

1

teaspoon butter

1

teaspoon vanilla

1/2

cup powdered sugar

• 1 Heat oven to 350°F. In medium bowl, stir 1/2 cup butter and the egg until blended. Stir in cookie mix until soft dough forms. Stir in pecans. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 3 inches apart.
• 2 Bake 8 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of each 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.
• 3 Meanwhile, in medium microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring until smooth. Add whipping cream, 1 teaspoon butter and the vanilla; blend well. Stir in powdered sugar until smooth.
• 4 Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.