CHOCOLATE MARSHMALLOW PILLOWS

these cookies are so yummy and fun! the marshmallow stays soft and the rest is chewy, sweet, chocolate deliciousness. they can be made so many different ways too, use chocolate chip cookie dough instead or maybe even peanut butter! spray kitchen shears lightly with cooking spray to make cutting marshmallows easy. based on recipe i found at www.bettycrocker.com,so far it has 443 ratings!

Time: 65 minutes

Steps:

• preheat oven to 350 degrees
• in a bowl combine cookie mix , oil , water , egg and pecans until dough is soft
• drop dough by a rounded tablespoons or a little less on an ungreased cookie sheet 2" apart
• slightly flatten tops
• bake 7-9 minutes
• take from oven and quickly press cut side of marshmallow half lightly on top of cookie
• bake 1-3 minutes longer or until marshmallow just begins to soften
• you can flatten the marshmallow a little if you want
• cool 2 minutes on cookie sheet , remove to cooling racks
• let cool completely about 20 minutes
• meanwhile in a small saucepan or double boiler , melt chocolate chips over low heat stirring frequently until smooth
• remove from heat and add cream , butter and vanilla
• blend well
• beat in powdered sugar until smooth
• spread frosting over cooled cookies in a swirling motion covering marshmallow
• let frosting set and enjoy !

CHOCOLATE-MARSHMALLOW PILLOWS

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

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 1h5m

Yield 24

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• 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.
• 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.
• Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

CHOCOLATE MARSHMALLOW PILLOWS

These cookies are so yummy and fun! The marshmallow stays soft and the rest is chewy, sweet, chocolate deliciousness. They can be made so many different ways too, use chocolate chip cookie dough instead or maybe even peanut butter! Spray kitchen shears lightly with cooking spray to make cutting marshmallows easy. Based on recipe I found at www.bettycrocker.com,so far it has 443 ratings!

Recipe From food.com

Provided by Amber C.

Time 1h5m

Yield 24 cookies, 24 serving(s)

Steps:

• Preheat oven to 350 degrees.
• In a bowl combine cookie mix, oil, water, egg and pecans until dough is soft.
• Drop dough by a rounded tablespoons or a little less ( these are best on the small side so you can get a taste of marshmallow with every bite!) on an ungreased cookie sheet 2" apart. Slightly flatten tops.
• Bake 7-9 minutes; take from oven and quickly press cut side of marshmallow half lightly on top of cookie.
• Bake 1-3 minutes longer or until marshmallow just begins to soften. You can flatten the marshmallow a little if you want.
• Cool 2 minutes on cookie sheet, remove to cooling racks. Let cool completely about 20 minutes.
• Meanwhile in a small saucepan or double boiler, melt chocolate chips over low heat stirring frequently until smooth. Remove from heat and add cream, butter and vanilla; blend well. Beat in powdered sugar until smooth.
• Spread frosting over cooled cookies in a swirling motion covering marshmallow. Let frosting set and enjoy!

GLUTEN-FREE CHOCOLATE MARSHMALLOW PILLOWS

Looking for a delicious cookie recipe made using Betty Crocker™ Gluten Free chocolate chip cookie mix? Then check out this chocolate-marshmallow pillows recipe that's ready in an hour-perfect for a dessert.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 1h

Yield 30

Steps:

• 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.
• 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.
• 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.
• Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

CHOCOLATE MARSHMALLOW MELTAWAYS

Kids are thrilled to find a marshmallow hidden under this cookie's cocoa frosting. I enjoyed these cookies as a child, and now my own family loves them, too. -Joanna Swartley, Harrisonburg, Virginia

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 3 dozen.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8 minutes. Press a marshmallow half, cut side down, onto each cookie; bake 2 minutes longer. Remove to wire racks to cool., In a small bowl, beat the butter, confectioners' sugar, cocoa and salt until smooth. Add enough milk to achieve a spreading consistency. Frost cookies.

CHOCOLATE PILLOWS

DELISH! Retrieved this from a magazine, loved it, saving here so I can make again soon....hope you enjoy!

Recipe From food.com

Provided by cylee

Time 21m

Yield 2 serving(s)

Steps:

• For sauce, in a small saucepan heat port to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced to 1/3 cup. Add 1 tablespoon sugar; cook and stir 1 minute. Add cherries; cook 2 minutes more, stirring occasionally. Remove from the heat and whisk in butter; cover to keep warm.
• Meanwhile, heat oil in a 2-quart saucepan over medium heat until temperature reaches 350 degrees F. While oil heats, lightly brush edges of one wonton wrapper with some of the beaten egg. Place 1 piece of chocolate in center atop wonton wrapper. Place another wonton wrapper atop. Press edges to seal.
• Cook filled wontons, one at a time, in hot oil for 1 minute or until golden brown, turning frequently to brown evenly. Remove with a slotted spoon and drain on paper towels. Adjust heat as needed to maintain oil temperature. Cool wontons slightly. Sprinkle wontons evenly with sugar.
• Serve wontons with sauce and ice cream. Sprinkle ice cream with grated chocolate and serve with two spoons. Makes 2 servings.
• *TIP: If using zinfandel, increase sugar in sauce to 2 tablespoons.

CHOCOLATE-COVERED MARSHMALLOW COOKIES

I've always liked to cook, and this cookie recipe was always a favorite of my eight children. Now it's a favorite of my 11 grandchildren.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 3 dozen.

Steps:

• Sift together flour, cocoa, salt and soda; set aside. In a bowl, cream shortening and sugar until light and fluffy; add the egg, vanilla and milk. Gradually add dry ingredients and mix well., Drop by heaping teaspoonfuls about 2 in. apart on greased baking sheets. Bake at 350° for 8 minutes. Do not overbake. Remove cookies from the oven and top each with a marshmallow half. Return to oven for 2 minutes. Remove cookies to wire racks to cool. , Meanwhile, beat all frosting ingredients together. Spread frosting on each cookie and top with a pecan half.