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
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.
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