Fudge and Marshmallow Topped Cocoa Cookies

YUM! You can't go wrong with chocolate and marshmallow. These cookies come together very easily and are not nearly as difficult as the name sounds.



Fudge and Marshmallow Topped Cocoa Cookies
Source: Betty Crocker
Ingredients:
For the cookies:
3/4c sugar
3/4c butter, softened
1/2tsp vanilla
1 egg
1 1/2c all-purpose flour
2tbs unsweet baking cocoa
1/2tsp baking soda
1/4tsp salt
large marshmallows

For the frosting:
1c sugar
1/4c butter
1/4c milk
6oz semisweet chocolate chips (1c)
1-2tbs water

Directions:
Preheat oven to 375.

In a large bowl, beat 3/4c sugar, 3/4c butter, vanilla, and egg. Stir in flour, cocoa, baking soda, and salt.

Shape dough by slightly rounded teaspoonfuls into 3/4in balls (I used my cookie scoop). Place about 2in apart on ungreased cookie sheet lined with parchment paper.

Bake 8-10 minutes or until set. Immediately top each cookie with 1 marshmallow. Return to oven for about 2 minutes or until marshmallows are softened. Lightly press each marshmallow to flatten slightly. Remove from cookie sheet to wire rack. Cook 15 minutes.

Meanwhile, in small saucepan, heat 1c sugar, 1/4c butter and milk over medium-high heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat and cool 5 minutes. Stir in chocolate chips until melted. Slowly stir in enough water until frosting is smooth and spreadable. Add more water to retain consistency as frosting sets. Swirl about 1 tbs frosting on each cookie.