Chocolate Covered Marshmallow Cookies are chewy treats built on a crisp graham cracker base, topped with a fluffy marshmallow and finished with a glossy chocolate coating.
Why you will love this recipe
These chocolate marshmallow cookies combine crisp, sweet graham cracker flavor with a pillowy marshmallow center and a smooth, snap-worthy chocolate shell. The texture contrast—crunch, pillowy center, and firm chocolate—makes them irresistible and a standout addition to any cookie tray.
If you enjoy store-bought treats like Mallomars or Krembos, you’ll appreciate this homemade take. Like s’mores cookies, the three key elements are graham cracker, marshmallow, and chocolate. Making them at home lets you control ingredients, customize decorations, and deliver a fresher, tastier cookie.
The recipe uses homemade graham-style cookies as the base, topped with regular or jumbo marshmallows (jumbo marshmallows can be halved). After briefly softening the marshmallows in the oven, each cookie is dipped in melted chocolate that sets shiny and crisp. Finish with colored zigzags or sprinkles to match holidays or celebrations.
For coating, chocolate melting discs or compound chocolate are recommended. They melt evenly, produce a smooth finish, and set quickly when chilled. The coating remains attractive for days, so these cookies are great for gifting or making ahead.
These cookies ship and package well when packed carefully, and they pair perfectly with hot chocolate, coffee, or tea. Make a batch for holiday gifts and be sure to save some for yourself.
Instructions
This overview highlights the main steps. The full, detailed instructions follow in the recipe card below.
- Make the graham-style dough: combine flours, sugar, salt, baking powder, and baking soda in a food processor. Pulse to mix, then add cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Whisk milk, honey, and vanilla in a small bowl, then add to the flour mixture and pulse until the dough forms a ball. Flatten into a disc, wrap, and chill until firm (about 30 minutes; can chill overnight).
- Preheat the oven to 350°F. Roll the chilled dough between parchment sheets to 1/8″ thickness. Cut rounds with a 1.75″ cookie cutter, place on parchment-lined sheets about 1″ apart, and bake 12–15 minutes until edges are light brown. Cool briefly.
- Top each cookie with a marshmallow (or half a jumbo marshmallow, cut side down). Return to the oven about 2 minutes to soften the marshmallows, then gently flatten each with a spatula. Cool completely on a wire rack.
- Melt chocolate coating discs in a microwave-safe bowl, stirring in short intervals until smooth. Using a fork and spoon, submerge each cooled cookie in chocolate, lift to drain excess, and transfer to wax paper-lined sheets.
- Chill dipped cookies about 15 minutes until the coating sets. Melt colored candy discs in a small piping bag or sandwich bag (10–15 second intervals), snip a tiny tip, and drizzle zig-zags or other decorations. Chill again until decorations set.
Storage
Store cookies in an airtight container at room temperature for up to a week. Separate layers with wax paper to prevent sticking. When gifting, place cookies individually in cupcake papers inside a tissue-lined box for a polished presentation.
For shipping, wrap the cookie box in plastic and pad the shipping box well to prevent movement. These cookies are sturdy, but they should be shipped in cooler weather when possible to avoid melting.
Tips
- Avoid using chocolate chips for coating — they can bloom and leave white spots. Use melting discs or compound chocolate for a smooth, shiny finish.
- Vegetarian marshmallows (such as Dandies) are a reliable substitute if you want a vegetarian version.
- Customize colored decorations for holidays and events: red/green for Christmas, blue/white for Hanukkah, orange/black for Halloween, or school colors for graduations and parties.
- If you prefer a simpler look, skip the zig-zags — the plain chocolate-covered version is equally delicious.
Chocolate Marshmallow Cookies
Ingredients
- 1 ¾ cups whole wheat graham flour (Hodgson Mills or similar)
- ½ cup + 1 tablespoon oat flour (or ½ cup + 1 tablespoon rolled oats ground fine)
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 6 tablespoons cold unsalted butter, cut into 1″ cubes
- 3 tablespoons milk
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 24 marshmallows (regular or jumbo marshmallows halved)
- 1 lb chocolate candy coating discs (light or dark)
- Colored candy coating discs for decorating
Instructions
- Add flours, sugar, salt, baking powder, and baking soda to a food processor and pulse to combine. Add the cold butter cubes and pulse until the mixture is crumbly.
- Whisk milk, honey, and vanilla in a small bowl. Add the liquid to the flour mixture and pulse until a dough ball forms.
- Flatten the dough into a disc, wrap in plastic, and refrigerate until firm (about 30 minutes or overnight).
- Preheat the oven to 350°F and line baking sheets with parchment. Roll the chilled dough between parchment sheets to 1/8″ thickness and cut 1.75″ circles. Arrange on prepared sheets about 1″ apart.
- Bake 12–15 minutes until the edges are lightly browned. Remove from the oven.
- Top each warm cookie with a marshmallow (or cut half of a jumbo marshmallow, cut side down). Return to the oven about 2 minutes to soften the marshmallows, then remove and press lightly with a spatula. Cool completely on wire racks.
- Line cookie sheets with wax paper. Melt chocolate discs in a microwave-safe bowl, stirring between short bursts until smooth. Using a fork and spoon, coat each cooled cookie in chocolate, letting excess drip off, and place on the wax paper-lined sheet.
- Chill the dipped cookies about 15 minutes to set the coating. Melt colored discs in a small bag, snip a tiny corner, and drizzle decorative zig-zags. Chill again until decorations set.
- Store in an airtight container at room temperature for up to one week.
Notes
Nutrition
First Published: December 12, 2012. Last Updated: December 23, 2021. Updated for better reader experience.
