Fudge and Marshmallow-Topped Cocoa Cookies

1pouch Betty Crocker® sugar cookie mix
Butter and egg called for on cookie mix pouch
2tablespoons unsweetened baking cocoa
You will need:
2tablespoons sugar, for pressing out cookie dough
36large marshmallows
1cup sugar
1/4cup butter or margarine
1/4cup milk
1bag (6 ounces) semisweet chocolate chips
1to 2 tablespoons water
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  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.