FUDGE AND MARSHMALLOW-TOPPED COCOA COOKIES RECIPE

•     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 by tablespoonfuls about 2 inches apart on an ungreased cookie sheet. 
3. Flatten each cookie to 1/4-inch with a greased-bottomed glass, dipped in 2 tablespoons sugar.  
4. Bake at 375°F for 7 to 9 minutes. Immediately top each cookie with 1 marshmallow. 
5. Return to oven; bake 2 minutes longer, until marshmallow is soft. Lightly press each marshmallow to flatten. 
6. Cool; place cookies on cooling racks. Cool completely. 
7. Heat in saucepan, 1 cup sugar, 1/4-cup butter and milk over medium-high heat, stirring occasionally, until mixture boils. 
8. Boil 1 minute. Remove from heat; cool 5 minutes. 
9. 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). 
10. Swirl 1 tablespoon frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set.

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Labels: COOKIES, FUDGE AND MARSHMALLOW-TOPPED COCOA COOKIES RECIPE