FUDGE-MALLOW TOPPED COOKIES
Sprinkle sweet fun around with marshmallow-topped chocolate cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. In large bowl, beat 3/4 cup sugar, 3/4 cup butter, the vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa, baking soda and salt.
- Shape dough by slightly rounded teaspoonfuls into 3/4-inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten to 1/4-inch thickness with greased bottom of glass dipped in 2 tablespoons sugar.
- Bake 8 to 10 minutes or until cookies are set. Immediately top each cookie with 1 marshmallow. Return to oven; bake 2 minutes longer or until marshmallows are softened. Lightly press each marshmallow to flatten slightly. Remove from cookie sheet to wire rack; cool 15 minutes.
- Meanwhile, in 1-quart saucepan, heat 1 cup sugar sugar, 1/4 cup butter and the 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. Slowly stir in enough water until frosting is smooth and spreadable. Frosting sets up quickly, so thin as necessary with additional water.
- Swirl about 1 tablespoon Fudge Frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 75 mg
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