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'Tis the Season for Holiday Baking

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Fudge and Marshmallow-Topped Cocoa Cookies

(Family Features) - Cookie exchanges are a fun way to gather with friends and family during the holidays, but it's always challenging to find a fun and unique recipe that won't get lost on the cookie tray. While it's important to stir up some of the classics, like sugar cookies, gingerbread men and snickerdoodles, it's also fun to try some new recipes. In doing so, you can ensure that the selection of sweets will look festive and satisfy everyone.

Chocolate lovers, both young and old, will enjoy the Fudge and Marshmallow-Topped Cocoa Cookies, which are sure to be the hit at any holiday party. Using the Betty Crocker sugar cookie pouch mix as the base, these holiday treats are simple to make and taste just as good as they look.

Not only are these Fudge and Marshmallow-Topped Cocoa Cookies easy to make, but they are also a great activity for kids. These delightful cookies can be custom decorated and designed with crumbled candy canes, seasonal candy sprinkles or another favorite holiday candy. The sweet surprise of these cookies will have your guests declaring a new favorite holiday treat.

For more holiday recipes, visit www.bettycrocker.com.

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Fudge and Marshmallow-Topped Cocoa Cookies

  • 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
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    1. Make cookie dough as directed on package, adding cocoa.
    2. Drop dough by tablespoonfuls about 2 inches apart on an 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 for 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, 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. Stir 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.
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SOURCE: Betty Crocker

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