24 Days of Cookies!

This daily post will be brought to you by Betty Crocker. 

I love to bake cookies this time of the year! 

I hope this will inspire the little baker in you!

Chocolate-Marshmallow Pillows

Prep Time 45 min

Total Time 1

Servings 24

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

Step 1
Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.

Step  2
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

Step 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.

Step 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.

Step 5
Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.