• Preheat oven to 350°.
• Combine cake mix, eggs and oil in a medium bowl either by hand or with a hand held mixer until ingredients are completely incorporated. NOTE: Dough will be thick.
• Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a silicone {or parchment} lined cookie sheet.
• Bake for 8 minutes and remove cookies from oven. Using the back of the cookie scoop or your thumb, create an indention in the middle of each cookie. Place 4 mini marshmallows in the middle of each cookie. Return cookies to the oven for an additional 3-4 minutes or until the marshmallows have puffed and melted. Remove from oven and let the cookies cool completely on the cookie sheet.

Chocolate Cooked Frosting

• While the cookies are cooling begin making the cooked frosting by melting the butter in a medium sauce pan over medium high heat. Once the butter is melted, add the milk and cocoa and whisk until combined. Continue to cook for an additional 2-3 minutes {stirring constantly} until the mixture has thickened slightly. Remove from heat, add the vanilla extract and powdered sugar. Whisk until combined and smooth.
• Spoon a heaping teaspoon of frosting over the top of each cookie, being sure to cover the marshmallows. Let the cookies sit at room temperature until the frosting is set up. Refrigerate for 30 minutes if you want to speed up the process. Store in an air tight container for up to 5 days.