Chocolate Covered Marshmallow Cookies combine classic nostalgic flavors with a delightful, gooey twist. These treats bring together crisp vanilla wafers layered with soft, fluffy marshmallows, then dipped in rich, melted chocolate for an irresistible sweet bite. Perfect for celebrations or simple cravings, they offer a fun and easy dessert that everyone will love.
Whether you’re assembling holiday goodie trays, preparing for a birthday party, or looking for a quick afternoon treat, these four-ingredient cookies are quick to make and endlessly customizable. The simple steps and minimal ingredients mean you can whip them up anytime you need a little sweet comfort.
- Only 4 simple ingredients that you probably already have in your pantry.
- Super easy with just a few minutes of prep and a quick bake time.
- Perfectly soft marshmallows and crispy wafers coated in smooth chocolate.
- Versatile – use any type of chocolate chips and decorate to fit any occasion.
Ingredients
- Vanilla Wafers: Crisp, sweet cookies that create a sturdy base and add classic flavor and crunch.
- Large Marshmallows: Soft, fluffy marshmallows sliced in half to provide gooey, melty texture.
- Chocolate Chips: Choose from dark, white, semi-sweet, or milk chocolate to coat cookies in rich, velvety chocolate.
- Shortening: Added to melted chocolate to smooth the texture and help with even coating and shine.
Instructions
- Preheat the Oven and Prepare Wafers
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Set the oven to 250°F (120°C) and line a cookie sheet with foil or parchment paper to catch any marshmallow drips. Lay 12 vanilla wafers spaced evenly to prevent sticking. This gentle heat warms the marshmallows without melting the wafers.
- Slice and Place Marshmallows
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Snip each large marshmallow horizontally into two halves, creating thinner marshmallow layers. Place each half on top of the vanilla wafers with the cut side down, ensuring even softness and melting during baking.
- Warm Marshmallows in the Oven
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Bake for about 4 minutes until marshmallows become puffy and soft, creating a pillowy texture that melds to the cookie below. Watch closely to prevent over-melting or browning.
- Press Marshmallows onto Wafers and Cool
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Immediately remove from the oven and gently press each marshmallow down with a rubber spatula to secure it on the wafer. Allow them to cool completely on a rack so they set before dipping in chocolate.
- Melt the Chocolate with Shortening
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Combine chocolate chips and shortening in a microwave-safe bowl. Heat in 30-second bursts, stirring between, then continue in 15-second intervals until smooth and glossy. The shortening thins the chocolate for easy coating.
- Dip Cookies into Chocolate
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Drop each cooled marshmallow cookie into the melted chocolate, flipping and swirling with a fork until fully covered. Lift out carefully and use another fork to remove excess chocolate to prevent sogginess underneath.
- Decorate and Set the Chocolate
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While chocolate is still wet, add sprinkles or decorative toppings. Wait briefly before sprinkling sea salt to keep crystals distinct. Chill in the refrigerator until the chocolate hardens and the cookies are ready to serve.
- Store Properly
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Keep cookies in an airtight container layered with wax paper in a cool place. They stay fresh for about one week, maintaining crispness and chewy marshmallow goodness.
- Brushing crumbs off the wafers before dipping prevents lumps and uneven chocolate coating.
- If chocolate becomes too thick, gently stir in extra shortening to reach a smooth dipping consistency.
- Rewarm the chocolate gently if it firms up before you finish dipping.
- For multicolor chocolate coatings, melt smaller batches separately with adjusted shortening amounts.
Storage Tips
Store these cookies in an airtight container in a cool, dry place layered with wax paper for up to one week. Avoid humid environments to keep the wafers crisp and chocolate from blooming.
Serving Suggestions
Serve these cookies alongside a hot cup of coffee, cocoa, or milk for a comforting snack. They are also great plated on dessert trays for parties or baby showers, decorated with festive sprinkles or edible glitter.
- Use a silicone spatula to gently press marshmallows — it prevents tearing and sticking.
- Choose quality chocolate chips for the best flavor and smoothest texture.
- Experiment with adding extracts like peppermint or orange zest to the melted chocolate for seasonal variations.
FAQs
- Can I use mini marshmallows instead of large ones?
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Mini marshmallows can be used but will require more quantity and may be messier to work with. Large marshmallows provide an ideal size and texture.
- What’s the best chocolate to use for coating?
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Semi-sweet or milk chocolate chips melt smoothly and balance sweetness well, but dark and white chocolate offer tasty alternatives depending on your preference.
- How do I prevent chocolate from hardening too quickly during dipping?
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Work in small batches and keep the melted chocolate warm, reheating briefly if necessary. Adding shortening keeps the chocolate fluid longer.
- Can I store these cookies in the refrigerator?
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Yes, refrigerating helps the chocolate set faster, but prolonged refrigeration can cause moisture buildup. Store in a cool, dry place if possible.
- Are these cookies suitable for kids’ parties?
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Absolutely! They’re fun to make with children and customizable with colorful toppings to suit any celebration.
Chocolate Marshmallow Cookies
Equipment
- 1 cookie sheet lined with foil or parchment
- 1 microwave-safe bowl
- 1 rubber spatula
- 1 fork
- 1 cooling rack
- 1 baking sheet lined with parchment paper
Ingredients
- 12 vanilla wafers
- 6 large marshmallows
- 1 cup chocolate chips dark, white, semi-sweet, or milk
- 1 teaspoon shortening
Instructions
- Preheat the oven to 250 degrees Fahrenheit.
- Place vanilla wafers on a foil- or parchment-lined cookie sheet.
- Slice each marshmallow in half horizontally and place cut side down on each vanilla wafer.
- Warm in the oven for 4 minutes until marshmallows puff up and soften.
- Remove from oven and gently press marshmallows onto wafers with a rubber spatula.
- Let cookies cool completely on a cooling rack.
- In a microwave-safe bowl, melt chocolate chips with shortening in 15 to 30-second intervals, stirring until smooth.
- Dip each cookie into melted chocolate, turning to coat fully using a fork.
- Remove excess chocolate from bottom and place cookies on a parchment-lined baking sheet.
- Add sprinkles if desired while chocolate is still wet.
- Optionally add sea salt after chocolate slightly cools but before hardening.
- Refrigerate to set the chocolate.
- Store cookies in an airtight container with wax paper layers in a cool place for up to one week.
Notes
- Brush vanilla wafers to remove crumbs for smooth chocolate coating.
- Adjust chocolate thickness with more shortening if too thick.
- Reheat melted chocolate if it firms before dipping.
- Use half cup chocolate and half teaspoon shortening per 6 cookies for multi-chocolate dips.
