These chocolate-covered marshmallow treats are my favorite winter dessert! These soft, fluffy pillows are draped in rich dark chocolate, creating a deliciously festive delight. The only reason I host my kid's birthday party during the colder months is to make these marshmallow treats and proceed to eat most of them myself!
With the chill of winter in the air, I’m always looking for sweet treats to warm up my family gatherings. One of my favorite winter snacks is this chocolate-covered marshmallow dessert inspired by the beloved krembo.
This recipe combines a soft, fluffy marshmallow topping with a rich, chocolate-covered cookie base, making it the perfect snack for a cozy holiday party. The original idea comes from an Israeli favorite, but I love putting my twist on it, especially for winter kids’ parties, where this treat always becomes the star of the show.
I love serving these chocolate-covered marshmallows at my kids’ winter parties because they’re easy to make and look festive. They come together quickly—no complicated baking addiction here! You just whip up the marshmallow filling, dip it in melted chocolate, and let it harden into a glossy shell.
Kids love the pillowy mallow center, and you’ll find adults sneaking back for seconds! Plus, you can make them gluten-free, which makes them a hit for everyone, no matter their dietary needs.
What’s great about this recipe is the combination of textures and flavors. The crunchy cookie base holds up perfectly to the soft marshmallowy topping, and the chocolate shell provides a satisfying crack when you bite it.
Whether you dip them in milk chocolate, dark chocolate, or even white chocolate, you can customize the flavor to your liking. For a fun twist, sprinkle extra pistachios on top or add a hint of caramel for a little extra indulgence.
Ingredients for Chocolate Covered Marshmallows
- All-purpose flour: Use all-purpose flour to create a cookie base that holds up well; you can also sub it with your favorite gluten-free flour mix for a cookie that is crunchy yet tender.
- Powdered sugar: Adds sweetness and a smooth consistency to the dough.
- Unsalted butter: Chilled for a flaky, delicate cookie texture.
- Pistachios: Adds a nutty flavor and crunch; extra for topping.
- Egg: Helps bind the ingredients together and holds the structure.
- Vanilla extract: Enhances the flavor of both the cookie base and the marshmallow.
- Egg whites: Whipped to create the soft, fluffy marshmallow topping.
- Granulated sugar: Dissolves into the mallow to provide a smooth, sweet texture.
- Cream of tartar: Helps stabilize the egg whites, ensuring a perfect marshmallow peak.
- Semisweet chocolate chips: Melted to create a smooth, glossy chocolate shell.
- Coconut oil: Mixed with melted chocolate to achieve a shiny, crackable coating.
See recipe card for exact quantities.
Directions to Prepare Chocolate Covered Marshmallow
Make the Pistachio Cookie Base
In a bowl, combine the flour, powdered sugar, and salt. Add the chilled butter, pistachios, egg, and vanilla extract, then pulse in a food processor until the dough forms. Shape the dough into a log, wrap it in plastic wrap, and refrigerate for about two hours, or freeze for 30 minutes if in a hurry.
Bake the Cookies
Preheat the oven to 350°F (180°C). Slice the log into ¼-inch rounds and place them on a baking sheet lined with parchment paper. Bake for about 15 minutes, or until the cookies are lightly golden. Allow them to cool to room temperature before adding the marshmallow.
Prepare the Marshmallow Filling
In a double boiler, whisk egg whites, sugar, and cream of tartar over simmering water for about 5 minutes. Once the mixture becomes frothy and warm, transfer to a mixer and beat until stiff peaks form. Stir in the vanilla, and your marshmallow filling is ready to pipe.
Assemble the Krembos
Using a piping bag, swirl the marshmallow filling onto the cooled cookies. Freeze the topped cookies for at least an hour.
Dip in Melted Chocolate and Decorate
Melt the semisweet chocolate chips with coconut oil in a double boiler until smooth. Dip the chilled marshmallow cookies into the chocolate mixture, letting any excess chocolate drip off. If desired, sprinkle with extra pistachios for decoration.
Let the chocolate harden, decorate, then serve!
Storage Instructions:
Store these delicious chocolate-covered marshmallow candy treats in the refrigerator in an airtight container for up to 5 days. For longer storage, you can freeze them—just be sure to separate layers with parchment paper to avoid sticking.
Accompanying Dishes and Mocktails:
For a full party spread, serve these marshmallow treats alongside butternut squash chips, puff pastry pumpkin pockets, or easy air fryer cheese curds for a balanced selection of sweet and savory snacks. For a tough-to-beat dipping sauce for your spread, I recommend my roasted eggplant and tomato dip or roasted roasted beet root hummus.
When you add more sweet treats to add to your spread, consider these healthy yet delicious chocolate date balls or white chocolate bark.
As for mocktails, a non-alcohol white russian mocktail or a pumpkin pie martini would pair beautifully with the chocolate-covered marshmallows—perfect for a festive winter gathering!
Chocolate Covered Marshmallow Cookies for Winter Treats
Ingredients
- 1 ½ cups All-Purpose Flour (213g) Can substitute gluten-free flour in the same ratio
- ½ cup powdered sugar (57g)
- ½ teaspoon salt
- 1 ½ stick chilled unsalted butter cut into chunks (or ¾ cup or 140g)
- ½ cup unsalted, shelled pistachios, plus more chopped for garnish 50g
- 1 egg
- ½ teaspoon vanilla extract
For marshmallow filling:
- 6 egg whites
- 1 ½ cups granulated sugar 300g
- ½ teaspoon cream of tartar
- 1 ½ teaspoon vanilla extract
For chocolate shell:
- 3 tablespoon coconut oil or butter or canola oil (coconut oil works best, but use what you have)
Instructions
- To make cookies, place flour, powdered sugar, and salt in a food processor and pulse until combined. Add butter, pistachios, egg, and vanilla. Pulse until pistachios are very fine and dough comes together.
- Form a log about 2 inches (5 cm) in diameter on wax paper, using the wax paper to help you mold it. Wrap in plastic wrap and refrigerate until firm, about 2 hours. If you are in a rush, freeze for 30 minutes.
- Preheat oven to 350ºF/180ºC.
- Cut log into ¼-inch (6 mm) slices, and bake on a parchment paper–lined baking sheet, 1 inch (2.5 cm) apart, until lightly golden, about 15 minutes. Cool.
- While cookies are baking, make your filling. Make sure the bowl and whisk are very clean and dry. Make a double boiler with a pot or heatproof bowl set over a pot of simmering water (not touching the water) and place egg whites, sugar, and cream of tartar in the top pot over simmering water over medium heat. Whisk for 5 minutes, or until sugar has dissolved. Do not let it boil. Mixture should be frothy, warm, and not gritty. If you have a candy thermometer, it should be about 140ºF/60ºC.
- Remove from heat, transfer to a large heat-resistant bowl (or use the bowl it’s already in) and beat with a stand or hand mixer with whisk attachment until thick, shiny, and stiff peaks form, 10 minutes or more. Then beat in vanilla.
- Put filling in a pastry bag with a wide tip or a plastic bag with wide tip. Pipe onto cookies in a swirl, about 2 inches (5 cm) high, and freeze for at least 1 hour.
- Meanwhile, to make chocolate coating, melt chocolate and oil over medium heat in a double boiler until chocolate is melted and shiny.
- Then dip chilled marshmellow cooking in the chocolate (or just get messy and pour it on top) and sprinkle with extra pistachios. The chocolate should harden right away; refrigerate if not eating right away.
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