Gluten Free Chocolate Marshmallow Pillows Recipes

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GLUTEN-FREE CHOCOLATE MARSHMALLOW PILLOWS



Gluten-Free Chocolate Marshmallow Pillows image

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

1/2 cup butter, softened
1 egg
1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
2/3 cup chopped pecans
15 large gluten-free marshmallows, cut in half
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter
1 teaspoon pure vanilla extract
1/2 cup powdered sugar

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

CHOCOLATE-MARSHMALLOW PILLOWS



Chocolate-Marshmallow Pillows image

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

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
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

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



Chocolate Marshmallow Pillows image

These cookies are so yummy and fun! The marshmallow stays soft and the rest is chewy, sweet, chocolate deliciousness. They can be made so many different ways too, use chocolate chip cookie dough instead or maybe even peanut butter! Spray kitchen shears lightly with cooking spray to make cutting marshmallows easy. Based on recipe I found at www.bettycrocker.com,so far it has 443 ratings!

Provided by Amber C.

Categories     Dessert

Time 1h5m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11

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
1 cup semi-sweet chocolate chips or 1 cup milk chocolate chips
1/3 cup whipping cream
1 teaspoon butter or 1 teaspoon margarine
1 teaspoon vanilla
1/2 cup powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl combine cookie mix, oil, water, egg and pecans until dough is soft.
  • Drop dough by a rounded tablespoons or a little less ( these are best on the small side so you can get a taste of marshmallow with every bite!) on an ungreased cookie sheet 2" apart. Slightly flatten tops.
  • Bake 7-9 minutes; take from oven and quickly press cut side of marshmallow half lightly on top of cookie.
  • Bake 1-3 minutes longer or until marshmallow just begins to soften. You can flatten the marshmallow a little if you want.
  • Cool 2 minutes on cookie sheet, remove to cooling racks. Let cool completely about 20 minutes.
  • Meanwhile in a small saucepan or double boiler, melt chocolate chips over low heat stirring frequently until smooth. Remove from heat and add cream, butter and vanilla; blend well. Beat in powdered sugar until smooth.
  • Spread frosting over cooled cookies in a swirling motion covering marshmallow. Let frosting set and enjoy!

Nutrition Facts : Calories 111.8, Fat 8.2, SaturatedFat 2.6, Cholesterol 13.8, Sodium 8.9, Carbohydrate 10.3, Fiber 0.7, Sugar 8.4, Protein 1

GLUTEN FREE CHOCOLATE MARSHMALLOW TRUFFLES



Gluten Free Chocolate Marshmallow Truffles image

These Gluten free treats are really easy to make, the clean up is quick and they are really really yummy. They taste just like the chocolate covered marshmallows eggs that you can buy at Easter. I just recently got this recipe and they are now one of my new favorites.

Provided by GlutenFreeGirl

Categories     Candy

Time 1h20m

Yield 20 serving(s)

Number Of Ingredients 3

1 (250 g) package large marshmallows
1 (700 g) package chocolate chips, melted
2/3 cup chopped almonds

Steps:

  • Dip marshmallows, one at a time, in melted chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.
  • Place marshmallows, in single layer, on sheets of wax paper, sprinkle each with about 1 teaspoons almonds.
  • Put in fridge for about 1-1/2 hours or until chocolate hardens. Store in airtight container at room temperature.

Nutrition Facts : Calories 236.2, Fat 13, SaturatedFat 6.5, Sodium 29.5, Carbohydrate 33.3, Fiber 2.6, Sugar 26.6, Protein 2.7

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