Marshmallow Roll Cookies. Easy, no-bake & freezer friendly! These cookie confections will be popular with all ages, especially around the Christmas season.
These Marshmallow Roll Cookies are another treat that you routinely see on trays of Christmas cookies here in Newfoundland. They are popular in local bakeries too, especially those that specialize in popular Newfoundland treats and squares.
They look very much like Newfoundland Snowballs but the soft chocolate outside is even easier to make. This is the same recipe that I use to surround well drained maraschino cherries as well. I sometimes dip those in chocolate or roll them in coconut like in this recipe.
You will also often see this recipe made as a long roll with slices cut off the roll to serve. My method is a little different because I found the roll more difficult to store. The cut marshmallow kept sticking together in the containers and this often led to mangled slices.
My solution was to turn each large marshmallow into its own sphere and then freeze them. When serving, I then just slice halfway through the marshmallow and chocolate ball to create 2 individual portions. Easy peasy and no sticky marshmallows to wreck the look of the cookies.
As a kid, I’d most often see these made with coloured/flavoured marshmallows but those seem to be increasingly hard to find. Kraft Canada, who make the popular Jet-Puffed brand I grew up with as a kid, do not list the jumbo size on their website. just the mini marshmallows. You may be able to find them in another band if you try. The pretty pastel colours do look very appealing on the plate.
Nonetheless, these are still quite delicious with their chewy texture, chocolatey flavour and soft marshmallow centre. Because they are so freezer friendly, they are an ideal make-ahead idea for kids birthday parties or for Christmas treats.
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If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
You might also like our recipe for Chewy Gingerbread Cookies
- 1 1/2 cups Graham cracker crumbs
- 1 cup unsweetened coconut fine or medium cut (plus an additional cup or so to roll the balls)
- 5 tbsp cocoa
- 1 10 ounce can sweetened condensed milk 1 1/4 cups
- 1/3 cup melted butter
- 1 tsp vanilla
- About 2 dozen jumbo marshmallows
In a large bowl, mix together the graham crumbs, 1 cup coconut and cocoa until well combined. This also helps break up any lumps in the cocoa.
Mix together the condensed milk, butter and vanilla and stir into the dry mixture.
Let the mixture sit in the fridge for 20 minutes or so before forming the cookies.
The mixture is going to be very sticky, so you will need to continuously wet your hands as you form them. I use a little finger bowl or ramekin of cold water for this purpose. I dip my fingertips into the child water with one hand and let the drips fall onto my other hand. I then rub my palms together so that there is a light coating of water on both hands. You don't want your hands dripping wet.
Take a well rounded tablespoon of the chocolate mixture from the bowl, roll it into a ball and then pat it into a circle in your palm.
Place a jumbo marshmallow on its end in the centre and bring all of the sides off the circle up over the top of the marshmallow, pinching it together to seal on top. pat the entire exterior smooth and roll in the additional coconut.
Place on a parchment paper lined cookie sheet and continue forming the balls until all of the chocolate mixture is used up.
Freeze the balls on the cookie sheet before transferring them to an airtight container and then back into the freezer.
I like to use a layer of parchment paper between layer if stacking them.
When ready to serve, split each ball in half with a sharp serrated bread knife.
These will thaw very quickly in 10-15 minutes.
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