Chocolate Wagon Wheel Cookies
Indulge in the nostalgic delight of Chocolate Wagon Wheel Cookies, a homemade take on the classic treat that’s perfect for any occasion. These decadent sandwich cookies feature buttery, tender rounds filled with sweet raspberry jam and fluffy mini marshmallows, all enveloped in a silky-smooth coating of milk chocolate. With a crumbly-yet-soft texture and gooey center, these cookies are a show-stopping combination of flavors and textures. This recipe is simple yet impressive, with just 30 minutes of prep and a touch of creativity. Perfect for kids’ parties, bake sales, or as a satisfying snack with coffee, these cookies are a must-try for chocolate lovers. Whether you bake them to share (or keep them all to yourself), each bite will transport you to retro bliss.
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Recipe Information
Ingredients
- 115 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 unit Egg yolk
- 200 grams All-purpose flour
- 0.5 teaspoons Baking powder
- 150 grams Mini marshmallows
- 100 grams Raspberry jam
- 200 grams Milk chocolate (melted)
- 1 teaspoon Vegetable oil
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
Mix in the vanilla extract and egg yolk until well combined.
In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet ingredients until a dough forms.
Roll the dough out to about 5mm thickness on a floured surface. Using a round cookie cutter (approximately 6cm in diameter), cut out cookies and place them on the prepared baking sheet.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
Once cooled, place a small spoonful of raspberry jam onto the flat side of half the cookies. Top the jam with mini marshmallows, slightly pressing them down to adhere.
Place the remaining cookies (flat side facing down) on top to create sandwiches. Gently press together to seal.
Melt the milk chocolate in a heatproof bowl over a saucepan of simmering water (or microwave in short bursts, stirring frequently). Stir in the vegetable oil to create a smooth and glossy coating.
Using a fork or dipping tool, coat each cookie sandwich entirely in melted chocolate. Let excess chocolate drip off before placing them on a tray lined with parchment paper.
Allow the chocolate to set completely at room temperature or in the refrigerator before serving. Store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 527 mg | 23% | |
| Total Carbohydrate | 551.9 g | 201% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 350.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 452 mg | 35% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1010 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
