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Fudge and Marshmallow-Topped Cocoa Cookies

Fudge and Marshmallow-Topped Cocoa Cookies
  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 3
Bite into something fudgy, marshmallowy and melt-in-your-mouth wonderful. Making cookies is a snap using cookie mix.
June 1, 2010

Ingredients

  • 1 pouch Betty Crocker* Sugar Cookie Mix
  • Butter and egg called for on cookie mix pouch
  • 1 to 2 tbsp (15 to 25 mL) water
  • 2 tbsp (25 mL) baking cocoa

  • 2 tbsp (25 mL) sugar, for pressing out cookie dough
  • 36 large marshmallows
  • 1 cup (250 mL) sugar
  • 1/4 cup (50 mL) butter or margarine
  • 1/4 cup (50 mL) milk
  • 1 cup (250 mL) semisweet chocolate chips

Steps

  • 1
    Make cookie dough as directed on package, adding cocoa.
  • 2
    Drop dough by tablespoonfuls about 2 inches apart on ungreased baking sheet. Flatten each cookie to 1/4-inch with a greased bottomed glass, dipped in 2 tablespoons sugar.
  • 3
    Bake at 375ºF 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.
  • 4
    Heat in saucepan, 1 cup 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. Stir in water until frosting is smooth and spreadable. (Frosting sets up quickly, so thin, as necessary, with additional water).
  • 5
    Swirl 1 tablespoon frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set.

Nutrition Facts

Serving Size: 3 dozen cookies
Calories
170
Total Fat
7g
Saturated Fat
3.5g
Trans Fat
0.5g
Cholesterol
15mg
Sodium
75mg
Total Carbs
26g
Dietary Fiber
0g
Sugars
19g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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