FUDGE AND MARSHMALLOW-TOPPED COCOA COOKIES (COOKIE MIX)

Fudge and Marshmallow-Topped Cocoa Cookies (Cookie Mix) image

Bite into something fudgy, marshmallowy and melt-in-your-mouth wonderful. Making cookies is a snap using cookie mix.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 36

Number Of Ingredients 10

Previous Next

Ingredients

1 pouch Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
2 tablespoons unsweetened baking cocoa
2 tablespoons sugar, for pressing out cookie dough
36 large marshmallows
1 cup sugar
1/4 cup butter or margarine
1/4 cup milk
1 bag (6 ounces) semisweet chocolate chips
1 to 2 tablespoons water

Steps:

Make cookie dough as directed on package, adding cocoa.
Drop dough with by tablespoonfuls about 2 inches apart on ungreased cookie sheet. Flatten each cookie to 1/4-inch with a greased bottomed glass, dipped in 2 tablespoons sugar.
Bake at 375°F 7 to 9 minutes. Immediately top each cookie with 1 marshmallow. Return to oven; bake 2 minutes longer until marshmallow is soft. Lightly press each marshmallow to flatten. Cool; place cookies on cooling racks. Cool completely.
Heat in saucepan,1 cup sugar sugar, 1/4 cup butter and milk over medium-high heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat; cool 5 minutes. Stir in chocolate chips until melted. Sstir in water until frosting is smooth and spreadable. (Frosting sets up quickly, so thin as necessary with additional water).
Swirl 1 tablespoon frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set.

Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 19 g, TransFat 1/2 g