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Fudge and Marshmallow-Topped Cocoa Cookies

"Bite into something fudgy, marshmallowy and melt-in-your-mouth wonderful. Making cookies is a snap with cookie mix."
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1 h 15 m servings 188 cals
Original recipe yields 36 servings (3 dozen cookies)


  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Ready In

  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 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.
  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.

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Read all reviews 4
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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 cho...

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 th...

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...

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