Preheat oven to 350°F and line a large baking sheet with parchment paper.
In a large bowl or stand mixer fitted with a paddle attachment, beat together the brownie mix, flour, eggs, oil, and water. Mix until thoroughly combined, scraping down the sides as needed. The dough will be very sticky.
1 (18 oz.) box Ghirardelli Brownie Mix, ½ cup all-purpose flour, 2 large eggs, 5 tablespoons vegetable oil, 1 tablespoon water
Use a medium cookie scoop to drop the dough onto the prepared baking sheet about 2 inches apart.
Bake for 7 to 9 minutes to start, cookies should have a thin film on top and the batter should no longer be glossy, should still be able to see small ripples of darker batter.
Remove from the oven and press a marshmallow half, cut side down, into the center of each cookie. Return to the oven and bake for an additional 2 minutes. You can broil on low if you want a toasted marshmallow look and flavor, just keep a close eye on it so they don't burn.
12 Marshmallows
Remove from oven and allow to cool on pan for a couple of minutes before transferring to a cool rack to cool.
Prepare the icing by whisking together the ingredients in a small bowl until smooth.
2 cups powdered sugar, 4 tablespoons unsalted butter, ¼ cup hot chocolate powder mix, ¼ cup hot water
Use a teaspoon to gently distribute the icing over the top of the marshmallow and cooled cookies, you may use more than 1 teaspoon of icing per cookie. Add sprinkles before the icing sets. Allow icing to set for at least 30 minutes before enjoying.
holiday sprinkles