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Chocolate Marshmallow Pillows
These soft chocolate marshmallow pillows are a fun and decadent treat that starts with a simple gluten-free cookie base. A gooey marshmallow rests on top of each baked cookie, all hidden under a rich layer of homemade chocolate frosting. Chopped pecans add a welcome crunch to the chewy texture. They are perfect for holiday cookie trays, bake sales, or a weekend baking project with the family.
Ingredients
- ½ cup butter, softened
- 1 egg
- 1 box Betty Crocker Gluten Free chocolate chip cookie mix
- ⅔ cup chopped pecans
- 15 large marshmallows, each cut in half
- 1 cup semisweet chocolate chips ⅓ cup whipping cream 1 teaspoon butter
- 1 teaspoon gluten-free vanilla ½ cup powdered sugar
Instructions
- 1Preheat your oven to 350°F. Combine one-half cup of softened butter and the egg in a medium bowl, mixing until smooth. Add the chocolate chip cookie mix and stir until a soft dough forms, then fold in the chopped pecans.
- 2Scoop the dough by rounded tablespoonfuls and place them onto ungreased baking sheets, leaving about 3 inches of space between each cookie.
- 3Bake for 8 minutes. Take the baking sheets out of the oven and immediately press a marshmallow half, cut side down, onto the center of each hot cookie.
- 4Return the cookies to the oven and bake for another 1 to 2 minutes, just until the marshmallows start to soften. Let them cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely for about 15 minutes.
- 5Place the semisweet chocolate chips in a microwave-safe bowl. Heat on high for about 1 minute, stirring the melted chocolate until it is completely smooth.
- 6Whisk the whipping cream, 1 teaspoon of butter, and the vanilla extract into the melted chocolate. Gradually stir in the powdered sugar until the frosting is thick and smooth.
- 7Spoon and spread the chocolate frosting over each cooled cookie, making sure to completely cover the marshmallow. Allow the cookies to sit at room temperature until the frosting sets.