Chocolate Covered Marshmallow Cookies

chocolate covered marshmallow cookie cut in half on parchment paper

5 from 1 vote

Chocolate Covered Marshmallow Cookies

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.

Prep Time15

Cook Time5

Total Time20

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 91kcal

Author: Cara Lanz

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.

Video

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