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.
Gluten-Free Chocolate Marshmallow Pillows
2015-01-24 18:28:50
Yields 30
Prep Time
45 min
Total Time
1 hr
Cookies
- 1/2 cup butter, softened
- 1 egg
- 1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
- 2/3 cup chopped pecans
- 15 large marshmallows, cut in half
Frosting
- 1 cup semisweet chocolate chips (6 oz)
- 1/3 cup whipping cream
- 1 teaspoon butter
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
Instructions
- 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.
Notes
NUTRITION INFORMATION PER SERVING
- Serving Size: 1 Cookie
- Calories 180, Total Fat 9g, Cholesterol 20mg, Sodium 115mg, Total Carbohydrate 24g, Protein 1g, Vitamin A 2%, Vitamin C 0%, Calcium 2%, Iron 0%
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