Chocolate Marshmallow Cookies are fun and easy to make in minutes with just 4 ingredients. They're also delicious to eat and perfect for holiday goodie trays, birthday parties, baby showers, or any time you're craving a sweet treat.
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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.
It's a sweet, chewy cookie with a vanilla wafer base and soft marshmallow center dipped in chocolate. 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.
The best thing 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.
I like to turn them into Christmas cookies with a sprinkle of crushed candy, sprinkles, and colored sugars. They look so cute on my Christmas cookie trays with my Christmas Fudge, Microwave Peanut Brittle, and Ginger Cookies with Brown Butter Frosting.
You're Going to Love This
- Easy cookie recipe with 4 simple ingredients
- Perfect cookie for Christmas cookie trays or holiday gifts for the chocolate lovers on your list
- Homemade version of Mallomars Cookies or Fudge Marshmallow Pinwheel Cookies
- Delicious combination of crunchy cookies, gooey marshmallows, and rich chocolate
- Tastes 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.
Vanilla wafers. Vanilla wafers are just the right size and flavor for this recipe. Gingersnaps, shortbread cookies, or your own homemade cookies also work!
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
Step 1: Snip 6 large marshmallows in half horizontally.
Step 2: Place 12 vanilla wafers on a cookie sheet lined with foil or parchment (in case a little marshmallow drips down). Place half of a marshmallow, cut side down, on top of each vanilla wafer.
Step 3: Warm the marshmallow topped cookies in a 250-degree oven for 4 minutes or just until the marshmallow is puffy and soft -- not golden brown.
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.
Step 4: Microwave chocolate chips and shortening in a microwave-safe bowl for 30 seconds. Stir.
Continue to heat and stir in 15-second increments until the chocolate is completely melted and smooth.
Step 5: 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 a baking sheet pan lined with parchment paper.
Step 6: While the chocolate is still wet, add any sprinkles or doo-dads to the tops of the cookies.
Before adding sea salt, let the chocolate cool a bit, but not harden, otherwise the salt will melt into the chocolate.
Chill in the refrigerator to set the chocolate, at least 10 minutes.
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.
- 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.
Recipe FAQs
Store chocolate marshmallow cookies in an airtight container between layers of wax paper in a cool place for about a week.
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.
Absolutely! Use any small round cookie you love, like shortbread cookies or gingersnaps.
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Chocolate Covered Marshmallow Cookies
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.
- 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 the salt 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.
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