Recipe 58: Chocolate-Covered Marshmallow Cookies

I’ve been putting these off/I wasn’t going to do them because I don’t eat marshmallows. For those of you who don’t know me, I’m vegetarian, so I don’t eat gelatin. Surprise! They sell vegan marshmallows. We’re back in business.

Chocolate Covered Marshmallow Cookies

These are in the Kids Cookies section, so they’re easy, right? Let’s see. 

Step 1: Gather ingredients: flour, whole wheat flour, cinnamon, marshmallows, baking powder, baking soda, butter, salt, chocolate, light brown sugar, egg.

Step 2: Whisk together flours, salt, baking soda, baking powder, and cinnamon. 

Step 3: Beat butter and brown sugar until light and fluffy. 

I’ve said this before. I LOVE my KitchenAid mixer. However, it’s near impossible to beat 3 tablespoons of butter with 3 tablespoons of brown sugar. There’s not enough in the bowl! I had to scrape it down 80 times before it was complete.

Step 4: Add egg. 

Oh, this looks so appetizing.



Step 5: Add flour mixture and beat until combined. 

Okay, this is workable now.



So far, so good.

Step 6: Drop dough by tablespoonfuls onto baking sheets. 

Step 7: With the bottom of a measuring cup dipped in flour, flatten to 2 inches in diameter. 

Still pretty easy. Still qualifying as kids cookies.

Step 8: Bake until dry and set. Remove from oven and top with marshmallow halves. 

My marshmallows were small, so I decided to use 2 halves on each one.

Step 9: Bake until marshmallows are soft, 2 minutes, then flatten each marshmallow. 

Okay, 2 minutes was NOT enough time for them to become soft enough to not spring back. I think it’s maybe because they’re vegan. It took more like 8 minutes.



Or they sometimes stuck to the spatula.

Step 10: Let cookies cool completely on sheets on wire racks. 

If you think those look like little butt prints, you’re right. I hired gnomes to come sit on them because it was easier than doing it with that spatula.

Step 11: Melt chocolate in a double boiler. Place one cookie on the tines of a fork and submerge in chocolate. 

This chocolate was THICK and the cookies were pretty big. This kept happening:


Plop. Look at that mess.

Step 12: Let cookies set in refrigerator, about 10 minutes. 

They looked better now. Do you feel dizzy when you look at the straight-down angled photos? I am kinda dizzy.

Link to original recipe

Yields: 18
I got: 9 (?)

Start time: 2:45
End time: 4:15 (1 hour, 30 minutes)
Martha’s estimated time: 45 minutes

What did I learn? 

  • These are no longer kids cookies. Sure, they want to EAT them, but do you know a kid who has patience to spend 1.5 hours baking?
  • These got heavy when the chocolate was on them. That’s why I kept dropping them back into the pan.

What do I need to learn? 

  • Did they taste like Moon Pies? I don’t remember what those taste like.

These were decent, but I probably won’t make them again. I’m going to go eat the rest of the bag of marshmallows now.





2 responses to “Recipe 58: Chocolate-Covered Marshmallow Cookies

  1. These look dangerous – I think they would not last long with me! They look like a much easier than a chocolate tea cake (which I’m assuming is the nearest equivalent? I’ve not heard of moon pies)

  2. as much as i hate having to dip things in chocolate, they always turn out so yummy! these sound pretty good, but what’s with the whole-wheat flour? are they really trying to make a cookie healthier or soemthing?

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