Fudge and Marshmallow-Topped Cocoa Cookies (Cookie Mix)

 

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

• 1 Make cookie dough as directed on package, adding cocoa.
• 2 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.
• 3 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.
• 4 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).
• 5 Swirl 1 tablespoon frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set.