CHOCOLATE-MARSHMALLOW PILLOWS
Indulge in chocolate-frosted cookies with a marshmallow center made easier with cookie mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches 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 cookie sheets to cooling racks. Cool completely, about 15 minutes.
- 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.
- Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 18 g, TransFat 0 g
CHOCOLATE-MARSHMALLOW PILLOWS
Betty Crocker Prize-Winning Recipe 2009! Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.
Categories Dessert
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 24 cookies, Sodium 100 mg, Sugar 18 g, TransFat 0 g
HEALTHY DOUBLE CHOCOLATE BISCOTTI
These biscotti are perfect for any chocolate lover! They're crisp, crunchy, and completely packed with decadent dark chocolate flavor (similar to 72% dark chocolate!). These cookies taste incredible on their own, but they're also fun to dip in coffee, tea, or even hot chocolate for an extra chocolaty treat! Leftovers should keep for at least two weeks if stored in an airtight container, and they also freeze (and ship!) really well. This recipe is easily doubled to make more, too!
Provided by Amy's Healthy Baking
Categories Dessert
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder. In a separate bowl, whisk together the egg and vanilla extract. Stir in the coconut sugar. Add in the flour mixture, stirring until fully incorporated. Fold in the diced dark chocolate.
- Transfer the cookie dough to the prepared baking sheet, and shape into a long and skinny rectangle that's 2 ¼" wide and ¾" tall using your hands or a spatula. (If the cookie dough sticks to your hands, rub them with a little neutral-tasting oil first!)
- Bake at 350°F for 33-35 minutes. (The outside should be very dry and crusty!) Let the rectangle of baked cookie dough cool on the baking sheet for 10 minutes (no more and no less!).
- Transfer the rectangle of baked cookie dough to a cutting board. Using a sharp serrated knife, cut the rectangle into ½"-thick strips (no wider!), working from one short end of the rectangle to the other. (Both diagonal strips and horizontal strips will work!) You should end up with cookies that are ½" thick, ¾" tall, and 2 ¼"+ wide.
- Place the cookies onto the original baking sheet with one cut side facing down and the other cut side facing up. Bake at 350°F, flipping the cookies halfway through, for 6-8 minutes (for centers with just a bit of "give") or 12-16 minutes (for centers that are completely hard and dry). Cool completely to room temperature on the baking sheet.
GLUTEN-FREE CHOCOLATE MARSHMALLOW PILLOWS
Looking for a delicious cookie recipe made using Betty Crocker™ Gluten Free chocolate chip cookie mix? Then check out this chocolate-marshmallow pillows recipe that's ready in an hour-perfect for a dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In medium bowl, stir 1/2 cup butter and the egg until blended. Stir in cookie mix until soft dough forms. Stir in pecans. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 3 inches apart.
- Bake 8 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of each 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.
- Meanwhile, in medium microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring until smooth. Add whipping cream, 1 teaspoon butter and the vanilla; blend well. Stir in powdered sugar until smooth.
- Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Nutrition Facts : Calories 190, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 15 g, TransFat 0 g
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