CHOCOLATE CHIP BROWNIE PILLOWS
Make and share this Chocolate Chip Brownie Pillows recipe from Food.com.
Provided by nicoleingermantown
Categories Dessert
Time 1h
Yield 11 cookies, 11 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- Prepare and bake brownie mix according to package directions in an 8" square pan. Let cool completely in pan on a wire rack. Cut brownies into 3 dozen squares.
- Beat butter and shortening at medium speed with an electric mixer until creamy. Add brown sugar, beating until smooth. Add eggs, egg yolk, and vanilla, beating until blended.
- Combine flour and next 3 ingredients; gradually add to butter mixture, beating just until blended after each addition. Stir in chocolate morsels. Cover and chill dough 1 hour.
- Increase oven temperature to 350 degrees F. For each cookie, scoop a level 1/2 cup dough onto parchment paper-lined baking sheets; place cookies 3" apart. Using your fingers, make an indentation in mound of dough; place 1 brownie square in center. Press chocolate chip dough around brownie, reshaping dough to form a ball. Repeat procedure with remaining dough and 10 brownie squares, placing no more than 6 cookies on a baking sheet. Chill 15 minutes.
- Bake at 350 degrees F for 18 to 20 minutes or until lightly browned and cookies look set. Cool 2 minutes on baking sheets; remove to wire racks, and cool completely.
- Yield: 11 jumbo cookies. Note: This recipe uses only a portion of the baked brownies. Enjoy remaining brownies, or freeze for later use.
Nutrition Facts : Calories 715.5, Fat 35.5, SaturatedFat 17.8, Cholesterol 79.7, Sodium 257.7, Carbohydrate 92.2, Fiber 4.9, Sugar 62.1, Protein 7.1
CHOCOLATE MARSHMALLOW PILLOWS
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
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
CHOCOLATE RASPBERRY PILLOWS
Yummy little treats from the puff pastry site. If you haven't tried puff pastry yet, this is a good way to start. Also try Parmesan Cheese Twists!
Provided by Sharon123
Categories Dessert
Time 40m
Yield 32 Pastries
Number Of Ingredients 5
Steps:
- Thaw pastry sheets at room temperature 30 minutes.
- Unfold 1 pastry sheet on a lightly floured surface. Roll into approximately 16" square. Mix egg yolks and water. Brush pastry lightly with egg mixture. Cut pastry sheet into sixteen 4"x4" squares. Place 1 teaspoon chocolate and 1 heaping tbls. raspberries in center of each square. Fold over one corner diagonally to form a triangle and press firmly on both edges to seal. Press down along sealed edges with tines of a fork, and prick once in center. Repeat with remaining pastry sheet, chocolate and raspberries. Brush all with remaining egg mixture.
- Place filled pastries among 3 large ungreased or parchment-lined baking sheets. Freeze until firm, about 15 minute Preheat oven to 375°F
- Bake for 15 minutes or until puffed and golden. Serve warm, sprinkled with confectioners' sugar.
- Makes 32 pastries.
CHOCOLATE PILLOWS
DELISH! Retrieved this from a magazine, loved it, saving here so I can make again soon....hope you enjoy!
Provided by cylee
Categories Dessert
Time 21m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- For sauce, in a small saucepan heat port to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced to 1/3 cup. Add 1 tablespoon sugar; cook and stir 1 minute. Add cherries; cook 2 minutes more, stirring occasionally. Remove from the heat and whisk in butter; cover to keep warm.
- Meanwhile, heat oil in a 2-quart saucepan over medium heat until temperature reaches 350 degrees F. While oil heats, lightly brush edges of one wonton wrapper with some of the beaten egg. Place 1 piece of chocolate in center atop wonton wrapper. Place another wonton wrapper atop. Press edges to seal.
- Cook filled wontons, one at a time, in hot oil for 1 minute or until golden brown, turning frequently to brown evenly. Remove with a slotted spoon and drain on paper towels. Adjust heat as needed to maintain oil temperature. Cool wontons slightly. Sprinkle wontons evenly with sugar.
- Serve wontons with sauce and ice cream. Sprinkle ice cream with grated chocolate and serve with two spoons. Makes 2 servings.
- *TIP: If using zinfandel, increase sugar in sauce to 2 tablespoons.
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