READY IN 1¼ hrs

Fudge and Marshmallow-Topped Cocoa Cookies

Read Reviews (4)

"Bite into something fudgy, marshmallowy and melt-in-your-mouth wonderful. Making cookies is a snap with cookie mix." — Betty Crocker®

Directions

Make cookie dough as directed on package, adding cocoa.
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.
Bake at 375 degrees 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.
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.)
Swirl 1 tablespoon frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set.

Kitchen-Friendly View

PREP 30 mins
READY IN 1 hr 15 mins

Reviews More Reviews

Dec 07, 2010

Delicious! If you want the marshmallows to be toasted, then turn the broiler on for a few seconds. Also, fudge is a bit runny to put on right away, stir it a bit, and you won't lose too much chocolate goodness due to dripping! Otherwise, amazing.

—MegPierce

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Dec 25, 2011

Even with the many steps required in the making of these cookies, I found that they were fairly simple and quick to make. Timing is essential in getting your marshmallow to look just right on the top of the cookie. Not enough time, and it won't squish dowm enough. Too much time, and it will be melted all over. Two minutes in my oven was just perfect. The fudge topping set up very nicely and I didn't have any messy fudge running off the tops of the marshmallows. My kids and their friends loved the look and the taste of these cookies.

—mominml

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5 Ratings

Dec 31, 2011

You need to read the package ... you only use 1/2 cup butter, not a cup, and you should probably bloom the cocoa to a liquid so that you get a chocolate flavor in the cookie. The water is a must to get a shine and melted-like fudge topping. They tasted great and make a wonderful presentation. I added chocolate shreds in my cookie base ... added flavor!

—des114

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Mar 24, 2012

Decent. Better after a day or two. Nothing really to write home about. I don't know if I'll make these again.

—danelle

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Nutrition

Calories
188 kcal
9%

Carbohydrates
26.1 g
8%

Cholesterol
22 mg
7%

Fat
9.5 g
15%

Fiber
0.4 g
2%

Protein
1.2 g
2%

Sodium
86 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fudge and Marshmallow-Topped Cocoa Cookies

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 188
Calories from Fat: 85

% Daily Value *
Total Fat 9.5g 15 %
Saturated Fat 5.2g 26 %
Cholesterol 22mg 7 %
Sodium 86mg 3 %
Potassium 33mg < 1 %
Total Carbohydrates 26.1g 8 %
Dietary Fiber 0.4g 2 %
Protein 1.2g 2 %
Sugars 19.4g
** Vitamin A 4 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 2 %
** Thiamin < 1 %
** Niacin 1 %
** Vitamin B6 < 1 %
** Magnesium 3 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.