Chocolate-Marshmallow Pillows

By Sophialuc

Ingredients

• 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

Preparation

Step 1

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.