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Prep 30min
Total1hr15min
Servings36
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Ingredients
Cookies
3/4
cup sugar
3/4
cup butter or margarine, softened
1/2
teaspoon vanilla
1
egg
1 1/2
cups Gold Medal™ all-purpose flour
2
tablespoons unsweetened baking cocoa
1/2
teaspoon baking soda
1/4
teaspoon salt
2
tablespoons sugar
36
large marshmallows
Betty Crocker™ candy sprinkles, if desired
Fudge Frosting
1
cup sugar
1/4
cup butter or margarine
1/4
cup milk
1
bag (6 ounces) semisweet chocolate chips (1 cup)
1
to 2 tablespoons water
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Steps
1
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.
2
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.
3
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.
4
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.
5
Swirl about 1 tablespoon Fudge Frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set.
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Use Betty Crocker® chocolate frosting for the Fudge Frosting.
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