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.
Ingredients
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
Directions
- 1 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.
- 2 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.
- 3 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.
- 4 Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Expert Tips–
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Nutrition Information–
Serving Size: 1 Cookie
- Calories
- 180
- Calories from Fat
- 80
- Total Fat
- 9g
- Saturated Fat
- 4 1/2g
- Trans Fat
- 0g
- Cholesterol
- 20mg
- Sodium
- 115mg
- Total Carbohydrate
- 24g
- Dietary Fiber
- 0g
- Sugars
- 16g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 2%
- Vitamin C
- 0%
- Calcium
- 2%
- Iron
- 0%
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