2020 Cookie Contest Entries

CHOCOLATE MARSHMALLOW PILLOWS

Ingredients:

1 pouch (1 lb., 1.5 oz) double chocolate chunk cookie mix (I use Betty Crocker)
¼ cup vegetable oil
2-1/2 tablespoons water
1 egg
2/3 cup chopped pecans
18 large marshmallows, cut in half
1 container chocolate frosting

Directions:

Heat oven to 350°F. In large bowl, stir dry cookie mix, oil, water, egg and pecans until soft dough forms. On ungreased cookie sheets, drop dough by rounded teaspoonfuls, 2 inches apart. Bake 7 minutes or until almost done. 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. Do not overbake once you put marshmallow on. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Makes about 3 dozen cookies


Janice Huelsmann
Clinton County Electric Cooperative, Inc.

They are super easy to make. With the chocolate, nuts and marshmallow, they are like rocky road. They are different from the other cookies I make and so delicious! These are usually the first to be gone from my cookie trays.