Chocolate Marshmallow Pillows

CHOCOLATE-MARSHMALLOW PILLOWS



Chocolate-Marshmallow Pillows image

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

Recipe From bettycrocker.com

Provided 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
Calories200
Carbohydrate27 g
Cholesterol15 mg
Fat2
Fiber0 g
Protein1 g
SaturatedFat3 1/2 g
ServingSize1 Cookie
Sodium100 mg
Sugar18 g
TransFat0 g

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.


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.

Recipe From bettycrocker.com

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
Calories190
Carbohydrate23 g
Cholesterol20 mg
Fat2
Fiber0 g
Protein1 g
SaturatedFat5 g
ServingSize1 Cookie
Sodium125 mg
Sugar15 g
TransFat0 g

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 PILLOWS



Chocolate Pillows image

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

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.




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