Chocolate-Marshmallow Pillows

Indulge in chocolate-frosted cookies with a marshmallow center made easier with cookie mix. MORE+ LESS-

By Betty Crocker Kitchens

November 25, 2013

Cookies

pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix

1/4

cup vegetable oil

tablespoons water

egg

2/3

cup chopped pecans

large marshmallows, cut in half

cup semisweet chocolate chips (6 oz)

1/3

cup whipping cream

teaspoon butter or margarine

teaspoon vanilla

1/2

cup powdered sugar

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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

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.

"All of my friends rave about the ooey-gooey chocolate topping over the soft marshmallows and chunky double-chocolate cookie."
A pouch of Betty Crocker® chocolate chip cookie mix can be used for the double chocolate chunk cookie mix.
Lightly spray kitchen scissors with cooking spray to make cutting marshmallows easy.