Low Cal Double Chocolate Pillows Recipes

CHOCOLATE-MARSHMALLOW PILLOWS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, oil, water egg and pecans until soft dough forms.
• On ungreased baking sheets, drop dough by rounded tablespoonfuls 2 inches (5 cm) 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 baking sheets to cooling racks. Cool completely, about 15 minutes.
• Meanwhile, in 1-quart (1 L) nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in icing sugar until smooth.
• Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

CHOCOLATE-MARSHMALLOW PILLOWS

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.

LOW-CAL DOUBLE CHOCOLATE PILLOWS

Steps:

• Preheat your oven to 350 degrees and line 2 cookie trays with wax paper. In a large bowl, sift together the first five ingredients. Mix in the chocolate chips evenly distributing. In a separate bowl, beat the eggs with the oil and extract. Add in the pumpkin and sugar and mix until all is dissolved. Pour the wet into the dry and fold together until fully incorporated(batter will be very thick). Scoop into 24 mounds, flatten, and bake for 10-12 minutes, until puffed and firm to the touch.

CHOCOLATE MARSHMALLOW PILLOWS

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!

LOW FAT-CAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookie sheet with parchment paper or coat with nonstick spray.
• In a large bowl, mix applesauce and water with sugars until smooth.
• Add egg substitute (or egg whites) and vanilla. Mix well.
• Blend in flour, baking soda and salt. Mix chocolate chips into batter.
• Scoop batter in 1/2 tablespoon mounds on sheet, one inch apart. Be sure to make all cookies approximately the same size and thickness, allowing them to bake uniformly.
• Bake 12 to 14 minutes until cookies are golden. Remove from oven. They will become crispy when cooled.