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Fudge-Mallow Topped Cookies
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Indulge in delicious chocolate cookies topped with fluffy marshmallows.
Ingredients:
  • 3/4 cup butter or margarine, softened
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 2 tablespoons unsweetened baking cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 36 large marshmallows
  • Betty Crocker™ candy sprinkles, if desired
  • 1 cup sugar
  • 1/4 cup butter or margarine
  • 1/4 cup milk
  • 1 bag (6 ounces) semisweet chocolate chips (1 cup)
  • 1 to 2 tablespoons water
Instructions:
  • Preheat the oven to 375°F. In a large bowl, cream together 3/4 cup of sugar, 3/4 cup of butter, vanilla, and egg using an electric mixer or a spoon. Mix in the flour, cocoa, baking soda, and salt until well combined.
  • Roll the dough into 3/4-inch balls and place them 2 inches apart on an ungreased cookie sheet. Gently flatten them to 1/4-inch thickness using the bottom of a greased glass dipped in 2 tablespoons of sugar.
  • Bake the cookies for 8 to 10 minutes, or until set. Quickly place 1 marshmallow on top of each cookie. Return to the oven and bake for an additional 2 minutes, or until the marshmallows are softened. Gently press down on each marshmallow to slightly flatten it. Transfer the cookies from the baking sheet to a wire rack and let them cool for 15 minutes.
  • In a 1-quart saucepan, combine 1 cup sugar, 1/4 cup butter, and milk. Heat over medium-high heat, stirring occasionally, until mixture comes to a boil. Boil for 1 minute, then remove from heat and let it cool for 5 minutes. Stir in chocolate chips until melted. Gradually add water until the frosting reaches a smooth and spreadable consistency. Adjust the thickness by adding more water as needed, as the frosting sets quickly.
  • Drizzle each cookie with a generous tablespoon of indulgent Fudge Frosting, sprinkle with colorful candy sprinkles, and allow to sit until the frosting beautifully sets.

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