Chocolate-Marshmallow Pillows

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.

Recipe shared from: http://www.bettycrocker.com/recipes/chocolate-marshmallow-pillows/1ac8085a-c216-4998-81e6-118f7f4e3d23