Ingredients
Scale
- 2 cups mini marshmallows (pastel or rainbow)
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (pecans or walnuts, optional)
- 1 cup shredded coconut or finely crushed vanilla wafers (for rolling)
- Parchment paper or plastic wrap
Instructions
- Melt the chocolate and butter in a medium saucepan over low heat, stirring until smooth. Cool for 8 to 10 minutes.
- Add vanilla and fold in any optional nuts.
- Stir in the mini marshmallows until coated.
- On parchment paper, divide the mixture into two logs, roll tightly, and twist ends to seal.
- Chill the logs in the fridge for at least 2 hours until firm.
- Slice into 1/2 inch rounds, wiping the knife between cuts for neat edges.
Notes
For a festive touch, roll the logs in colorful marshmallows or cookie crumbs. Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: cookies, holiday cookies, no-bake dessert, festive treats, chocolate marshmallow cookies