Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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°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 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).
  • Swirl 1 tablespoon frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set.