Chocolate Marshmallow Pillows Recipes

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CHOCOLATE-MARSHMALLOW PILLOWS



Chocolate-Marshmallow Pillows image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 24

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 18 g, TransFat 0 g

GLUTEN-FREE CHOCOLATE MARSHMALLOW PILLOWS



Gluten-Free Chocolate Marshmallow Pillows image

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.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 30

Number Of Ingredients 10

1/2 cup butter, softened
1 egg
1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
2/3 cup chopped pecans
15 large gluten-free marshmallows, cut in half
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter
1 teaspoon pure vanilla extract
1/2 cup powdered sugar

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.

Nutrition Facts : Calories 190, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 15 g, TransFat 0 g

CHOCOLATE MARSHMALLOW COOKIES



Chocolate Marshmallow Cookies image

What fun! These double-chocolaty delights have a surprise inside! Atop the chocolate cookie base, marshmallow peeks out under chocolate icing. Kids love them! -June Formanek, Belle Plaine, Iowa

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 17

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup 2% milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
18 large marshmallows
ICING:
6 tablespoons butter, softened
2 tablespoons baking cocoa
1/4 cup 2% milk
1-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pecan halves

Steps:

  • In a large bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture. , Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack., For icing, in a small saucepan, combine butter, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. Beat in confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. Top each with a pecan half.

Nutrition Facts : Calories 125 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 92mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE PILLOWS



Chocolate Pillows image

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

Provided by cylee

Categories     Dessert

Time 21m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 cup port wine or 1/2 cup red Zinfandel wine, wine*
1 tablespoon sugar
1/4 cup dried tart cherry
1 tablespoon butter
2 cups oil (I use canola)
12 wonton wrappers
1 egg, beaten
3 ounces chocolate, cut into 6 pieces (bittersweet or semisweet)
sugar

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 MARSHMALLOW PILLOWS



Chocolate Marshmallow Pillows image

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!

Provided by Amber C.

Categories     Dessert

Time 1h5m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11

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 semi-sweet chocolate chips or 1 cup milk chocolate chips
1/3 cup whipping cream
1 teaspoon butter or 1 teaspoon margarine
1 teaspoon vanilla
1/2 cup powdered sugar

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!

Nutrition Facts : Calories 111.8, Fat 8.2, SaturatedFat 2.6, Cholesterol 13.8, Sodium 8.9, Carbohydrate 10.3, Fiber 0.7, Sugar 8.4, Protein 1

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