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Fudge and Marshmallow-Topped Cocoa Cookies

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

170 Calories, 7g Total Fat, 1g Protein, 26g Total Carbs, 19g Sugars

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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