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    Home » Recipes » Desserts » Chocolate Marshmallow Cookies

    Published: Sep 21, 2022 by Cara Lanz · As an Amazon Associate I earn from qualifying purchases.

    Chocolate Marshmallow Cookies

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    chocolate covered marshmallow cookie cut in half on parchment paper
    chocolate covered marshmallow cookies on parchment paper
    chocolate covered marshmallow cookie cut in half on parchment paper
    chocolate covered marshmallow cookies on parchment paper

    Chocolate Marshmallow Cookies are fun and easy to make with just 4 ingredients. They're also delicious to eat, and perfect for holiday goodie trays, birthday parties, baby showers, or anytime you're craving a sweet treat.

    chocolate covered marshmallow cookie cut in half on parchment paper
    Jump to:
    • Why You're Going to Love This Recipe
    • Ingredients
    • How to Make Chocolate Marshmallow Cookies
    • Expert Tips
    • Recipe FAQs
    • Recipe Essentials
    • More Great Recipes
    • Let's Stay in Touch
    • Chocolate Covered Marshmallow Cookies

    If you're looking for fun and easy cookie recipes for holidays or special occasions, you have to try these little chocolate covered marshmallow cookies.

    The best part about these little cuties -- besides how yummy they are -- is you can make them with a little bit of help from your kids or grandkids.

    All you do is top vanilla wafers with half of a large marshmallow, warm them in the oven until the marshmallow is soft and puffy, then dip them in chocolate.

    If you're feeling fancy, you can decorate them with sea salt, crushed candy, sprinkles, or colored sugars. Couldn't be easier -- or yummier.

    There's just something about that gooey cookie, chocolate, marshmallow combination everyone loves. They're kind of like s' mores cookies, but with a sweet vanilla wafer instead of graham crackers.

    chocolate covered marshmallow cookies decorated with sprinkles, colored sugar, and crushed candy

    And when they're decorated with festive doo-dads, they make adorable and delicious Christmas cookies and holiday gifts for the chocolate lovers on your list.

    Try these easy recipes next

    • Soft Baked Gingerbread Cookies -- soft, chewy cookie recipe with brown butter frosting
    • Chocolate Cherry Cookies -- festive slice and bake cookies
    • Big, Fat Oatmeal Craisin Cookies -- hearty twist on a traditional chocolate chip cookie
    • Coconut Macaroons -- classic coconut cookie

    Why You're Going to Love This Recipe

    Easy cookie recipe with 4 simple ingredients

    Perfect cookie for your holiday goodie trays

    Delicious combination of crunchy cookies, gooey marshmallows, and rich chocolate

    Kind of like a s'more in cookie form

    Ingredients

    These delicious cookies come together with basic ingredients. See the recipe card for exact ingredients and amounts.

    marshmallow cookie ingredients

    Vanilla wafers. Vanilla wafers have just the right size and flavor for this recipe. But you can also use gingersnaps, shortbread cookies, or your own homemade cookies.

    Regular marshmallows. One half of a regular, large marshmallow (not jumbo sized) is the perfect size for a vanilla wafer -- and provides that fluffy gooey center everyone loves in a marshmallow cookie. 

    Chocolate chips or chopped chocolate. Dip the marshmallow cookies in melted white chocolate, milk chocolate, dark chocolate, or semi-sweet chocolate chips. You can also melt down chopped chocolate bars.

    Shortening. I like to use shortening to thin melted chocolate, but you can also use vegetable oil or coconut oil.

    Optional: sea salt, crushed candy, sugars, sprinkles. If desired, sprinkle a little sea salt on top of your cookies, or decorate them for Christmas, Valentine's Day, Easter, or baby showers with sprinkles, sugars, and crushed candy. 

    How to Make Chocolate Marshmallow Cookies

    Preheat the oven to 250 degrees.

    Place 12 vanilla wafers on a cookie sheet lined with foil or parchment (in case a little marshmallow drips down). 

    Snip 6 large marshmallows in half horizontally.

    hand holing scissors snipping a marshmallow in half over a plate of already cut marshmallows

    Place half of a marshmallow, cut side down, on top of each vanilla wafer.

    sheet pan with 12 vanilla wafers with half of a marshmallow on top of each one

    Warm the marshmallow topped cookies in the oven for 4 minutes or just until the marshmallow is puffy and soft. We're not going after golden brown, just enough to soften the marshmallow.

    Remove the cookies from the oven and immediately use a rubber spatula to gently press the marshmallow down onto the vanilla wafer. Let the cookies cool completely on a cooling rack.

    pan of vanilla wafers with marshmallows on top with spatula pressing down the top of one

    Decorate the Cookies

    Line a baking sheet with parchment paper.

    Place the chocolate chips and shortening in a microwave-safe bowl. You don't want to use a large bowl, it should be deep enough and with a large enough opening that you can easily dunk each cookie in the melted chocolate and move it around.

    Heat on high for 30 seconds and stir. Continue to heat and stir in 15-second increments until the chocolate is completely melted and smooth.

    One-by-one, drop each cookie into the melted chocolate. Use a fork to turn it upside down and move it around until it is covered in chocolate. Lift up the cookie with the fork and use another fork to remove any excess chocolate from the bottom of the cookie. Place it on the prepared sheet pan.

    hands dipping a marshmallow cookie in melted chocolate

    TIP: To use two kinds of chocolate for dipping, like dark and white, use ½ cup of chocolate chips and ½ teaspoon of shortening per 6 cookies. 

    While the chocolate is still wet, add any sprinkles or doo-dads to the tops of the cookies. Let the chocolate cool a bit, but not harden, before adding sea salt -- otherwise it will just melt into the chocolate.

    chocolate covered marshmallow cookies on parchment paper

    Chill in the refrigerator to set the chocolate, at least 10 minutes.

    Store chocolate marshmallow cookies in an airtight container between layers of wax paper in a cool place for about a week.

    Expert Tips

    If your vanilla wafers are covered in crumbs, brush off the crumbs so they don't cause lumps and imperfections in the chocolate.

    If your melted chocolate is too thick to easily work with, stir in a little more shortening until you get the right consistency.

    Reheat the cooled melted chocolate in the microwave if it starts to firm up.

    Recipe FAQs

    Can you reheat melted chocolate?

    Yes, if the melted chocolate starts to cool and firm up, pop it back into the microwave for 10-second intervals until it's smooth again.

    Can I use a different kind of cookie to make these marshmallow cookies?

    Absolutely! Use any small round cookie you love like shortbread cookies or gingersnaps.

    Can you use chocolate chips for dipping?

    Yes. Place chocolate chips in a microwave-safe bowl with a little shortening, vegetable oil, or coconut oil and heat for 30 seconds. Stir -- even if it looks like the chips haven't melted at all. They have.

    Continue to heat and stir in 10-second increments until the melted chocolate is smooth and creamy. If the melted chocolate is too thick for dipping, add a little more oil until it reaches your desired consistency.

    chocolate covered marshmallow cookies on parchment paper

    Recipe Essentials

    During Christmas baking season, it seems I can never find an unoccupied wire rack. Check out this 4-pack of cooling baking racks. 

    Parchment paper is my preferred way for getting prepared baking sheets ready for cookie making. It's also handy for rolling up slice and bake cookie dough and setting chocolate-covered treats on.

    More Great Recipes

    • Strawberry Marshmallow Fluff Recipe
    • Caramel Puff Corn Recipe without Corn Syrup
    • Million Dollar Bars
    • Chocolate Coconut Balls

    Let's Stay in Touch

    Follow Midwestern HomeLife on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!

    chocolate covered marshmallow cookie cut in half on parchment paper

    Chocolate Covered Marshmallow Cookies

    Cara Lanz
    Easy 4-ingredient Chocolate Marshmallow Cookies are fun to make, delicious to eat, and perfect for holiday goodie trays, birthday parties, baby showers, and anytime you're craving a sweet treat.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 5 mins
    Total Time 20 mins
    Course Dessert, Snack
    Cuisine American
    Servings 12
    Calories 91 kcal

    Ingredients
      

    • 12 vanilla wafers
    • 6 large marshmallows
    • 1 cup chocolate chips dark, white, semi-sweet, or milk
    • 1 teaspoon shortening

    Instructions
     

    Make the Marshmallow Cookies

    • Preheat the oven to 250 degrees.
    • Place 12 vanilla wafers on a cookie sheet lined with foil or parchment (just in case a little marshmallow drips down).
    • Snip 6 large marshmallows in half horizontally. Place half of a marshmallow, cut side down, on top of each vanilla wafer.
    • Warm the marshmallow topped cookies in the oven for 4 minutes or just until the marshmallow is puffy and soft.
    • Remove the cookies from the oven and immediately use a rubber spatula to gently press the marshmallow down onto the vanilla wafer. Let the cookies cool completely on a cooling rack.

    Dip the Cookies in Chocolate

    • Line a baking sheet with parchment paper.
    • Place chocolate chips and shortening in a microwave-safe bowl. Heat on high for 30 seconds and stir. Continue to heat and stir in 15-second increments until the chocolate is completely melted and smooth.
      To use two kinds of chocolate for dipping, like dark and white, use ½ cup of chocolate chips and ½ teaspoon of shortening per 6 cookies.
    • One-by-one, drop each cookie into the melted chocolate. Use a fork to turn it upside down and move it around until it is covered in chocolate.
      Lift up the cookie with the fork and use another fork to remove any excess chocolate from the bottom of the cookie. Place it on the prepared sheet pan.
    • While the chocolate is still wet, add sprinkles or doo-dads to the tops of the cookies.
      Let the chocolate cool a bit, but not harden, before adding sea salt -- otherwise it will just melt into the chocolate.
    • Chill in the refrigerator to set the chocolate.
    • Store chocolate marshmallow cookies in an airtight container between layers of wax paper in a cool place for about a week.

    Notes

    • If your vanilla wafers are covered in crumbs, brush off the crumbs so they don't cause lumps and imperfections in the chocolate.
    • If your melted chocolate is too thick to easily work with, stir in a little more shortening until you get the right consistency.
    • Reheat the cooled melted chocolate in the microwave if it starts to firm up.
    • To dip your cookies in multiple types of chocolate, use ½ cup of chocolate chips and ½ teaspoon of shortening per 6 cookies.

    Nutrition

    Calories: 91kcalCarbohydrates: 14gProtein: 0.3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 3mgSodium: 30mgPotassium: 5mgFiber: 0.1gSugar: 9gCalcium: 0.1mgIron: 0.01mg
    Tried this recipe?Let us know how it was!
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    Hi, I'm Cara!

    I love dreaming up easier, and sometimes healthier twists on dishes from the heartland.

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