Chocolate Marshmallow Cookies

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.

The best part 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.

All you do is top vanilla wafers with half of a large marshmallow, warm them in the oven until the marshmallow is soft and puffy, then dip them in chocolate.

If you're feeling fancy, you can decorate them with sea salt, crushed candy, sprinkles, or colored sugars. Couldn't be easier -- or yummier.

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.

And when they're decorated with festive doo-dads, they make adorable and delicious Christmas cookies and holiday gifts for the chocolate lovers on your list.

• Soft Baked Gingerbread Cookies -- soft, chewy cookie recipe with brown butter frosting
• Chocolate Cherry Cookies -- festive slice and bake cookies
• Big, Fat Oatmeal Craisin Cookies -- hearty twist on a traditional chocolate chip cookie
• Coconut Macaroons -- classic coconut cookie

Easy cookie recipe with 4 simple ingredients

Perfect cookie for your holiday goodie trays

Delicious combination of crunchy cookies, gooey marshmallows, and rich chocolate

Kind of like a s'more in cookie form

These delicious cookies come together with basic ingredients. See the recipe card for exact ingredients and amounts.

Vanilla wafers. Vanilla wafers have just the right size and flavor for this recipe. But you can also use gingersnaps, shortbread cookies, or your own homemade cookies.

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.

Preheat the oven to 250 degrees.

Place 12 vanilla wafers on a cookie sheet lined with foil or parchment (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. We're not going after golden brown, just enough to soften the marshmallow.

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.

Line a baking sheet with parchment paper.

Place the chocolate chips and shortening in a microwave-safe bowl. You don't want to use a large bowl, it should be deep enough and with a large enough opening that you can easily dunk each cookie in the melted chocolate and move it around.

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.

TIP: 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.

While the chocolate is still wet, add any sprinkles or doo-dads to the tops of the cookies. Let the chocolate cool a bit, but not harden, before adding sea salt -- otherwise it will just melt into the chocolate.

Chill in the refrigerator to set the chocolate, at least 10 minutes.

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.

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.

Yes. Place chocolate chips in a microwave-safe bowl with a little shortening, vegetable oil, or coconut oil and heat for 30 seconds. Stir -- even if it looks like the chips haven't melted at all. They have.

During Christmas baking season, it seems I can never find an unoccupied wire rack. Check out this 4-pack of cooling baking racks.

Parchment paper is my preferred way for getting prepared baking sheets ready for cookie making. It's also handy for rolling up slice and bake cookie dough and setting chocolate-covered treats on.

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