Chocolate-Marshmallow Pillows

 

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

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

• 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.