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baronessekatThese came because the Katie asked for them and the recipe happened to hit my email in-box on the same day.
From: http://www.bettycrocker.com/recipes/chocolate-marshmallow-pillows/1ac8085a-c216-4998-81e6-118f7f4e3d23?nicam4=SocialMedia&nichn4=Facebook&niseg4=BettyCrocker&nicreatID4=Post&sf1155173=1
Ingredients
Cookies
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
Directions
1 Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2 On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
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.
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.
5 Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Thoughts
Instead of a cookie mix I used a Pilsbury Dark Chocolate Cake mix and did Cake Mix Cookies (1 cake mix, 1/2 cup oil, 1 egg, 1 Tbsp Water) and I did not put nuts in them.
Rather than spreading the frosting I just dipped the marshmallow side of the cookies into the warm frosting to coat them.
I admit I did not actually try these cookies as I have yet to meet a Mallowmar type cookie I like. But from all reports by those who did try them, I am supposed to make them again next year.
Rating by report I will give it a solid 4 out of 5
From: http://www.bettycrocker.com/recipes/chocolate-marshmallow-pillows/1ac8085a-c216-4998-81e6-118f7f4e3d23?nicam4=SocialMedia&nichn4=Facebook&niseg4=BettyCrocker&nicreatID4=Post&sf1155173=1
Ingredients
Cookies
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
Directions
1 Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2 On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
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.
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.
5 Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Thoughts
Instead of a cookie mix I used a Pilsbury Dark Chocolate Cake mix and did Cake Mix Cookies (1 cake mix, 1/2 cup oil, 1 egg, 1 Tbsp Water) and I did not put nuts in them.
Rather than spreading the frosting I just dipped the marshmallow side of the cookies into the warm frosting to coat them.
I admit I did not actually try these cookies as I have yet to meet a Mallowmar type cookie I like. But from all reports by those who did try them, I am supposed to make them again next year.
Rating by report I will give it a solid 4 out of 5
