Chocolate Marshmallow Cookies
Delight in these easy-to-make chocolate marshmallow cookies, perfect for parties and sweet cravings, combining soft marshmallows, vanilla wafers, and smooth chocolate coating.
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.