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Chocolate-Marshmallow Pillows Recipe

Betty Crocker Prize-Winning Recipe 2009! Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.

Prep Time: 45 Mins | Total Time: 1 Hr 5 Mins | Makes: 24 cookies

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Nutrition information

Ingredients:

Cookies:

1 pouch Betty Crocker* Double Chocolate Chunk cookie mix

¼ cup (50 mL) vegetable oil

2 tbsp (25 mL) water

1 egg

2/3 cup (150 mL) chopped pecans

12 large marshmallows, cut in half

Frosting:

1 cup (250 mL) semisweet chocolate chips (6 oz)

1/3 cup (75 mL) whipping cream

1 tsp (5 mL) butter or margarine

1 tsp (5 mL) vanilla

½ cup (125 mL) icing sugar

Method:

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.

Substitution: A pouch of Betty Crocker* Chocolate chip cookie mix can be used for the Double Chocolate Chunk cookie mix. How-to: Lightly spray kitchen scissors with cooking spray to make cutting marshmallows easier.

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Recipe Notes

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1 Cookie: Calories 200; ( Calories from Fat 90 ); Total Fat 10g ( Saturated Fat 3 1/2g , Trans Fat 0g ); Cholesterol 15mg;Sodium 100mg;Total Carbohydrate 27g ( Dietary Fiber 0g , Sugars 18g ); Protein 1g Percent Daily Value* : Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%

*Percent Daily Values are based on a 2,000 calorie diet.

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