Preheat oven to 350°.

Combine cake mix, eggs and oil in large bowl and mix until completely incorporated.  I like to use a hand held mixer.

Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a parchment lined cookie sheet.

Bake for 8 minutes, remove from oven. Press 4 mini marshmallows into the top of each cookie. Return to the oven for 2 minutes. Remove from oven and cool on baking sheet.

Combine the first 3 frosting ingredients in a small saucepan over medium heat and whisk until the mixture has melted.  Remove from heat, add powdered sugar and whisk until smooth. Add chopped roasted and salted almonds and stir to combine.

Using a heaping teaspoon, pour frosting over cookies.  Allow the frosting to spread out as it wants over the marshmallows.

Let frosting set and serve.  Keep your sheet cake cookies in an air tight container at room temperature for up to 3 days.