Chocolate Marshmallow Cookies (2024)

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Step 1:Snip 6 large marshmallows in halfhorizontally.

Step 2: Place 12 vanilla wafers on a cookie sheetlined with foil or parchment (in case a little marshmallow drips down).Placehalf 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 minutesor just until the marshmallow is puffy and soft -- not golden brown.

Remove the cookies from the oven and immediatelyuse 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 arounduntil it is covered in chocolate.Lift up the cookie with the fork and use another fork to remove any excess chocolate from the bottomof 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.

What is the best way to store marshmallow cookies?

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

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.

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

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.

• 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.