Marshmallow Chick and Bunny Cookies are the perfect bite with a crunchy cookie, fluffy marshmallow and a sweet white chocolate coating. Plus, the cuteness is irresistible.
Are you ready for the most adorable dessert you’ll possibly ever see? If so, I present my Marshmallow Chick and Bunny Cookies. With a vanilla wafer base, these no-bake cookies have a piped marshmallow top, fluffy marshmallow tail and cute chocolate face.
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Seasonal desserts are my jam. They get me in the spirit of whatever holiday I am celebrating, they allow me to release my creativity in a delicious way. They are always a crowd favorite. These Chick and Bunny Cookies are no exception.
Add the Chick and Bunny Cookies to cupcakes as a toppers variation.
I like to make these cookies with vanilla wafers. Having the cookie already made, I am ready to focus my attention on the fun decoration. Check out my Easy Easter Bunny Cupcakes and Chick Cupcakes recipe to see something similar on a cupcake!
How to make Piping Marshmallow (see recipe card for more detailed instructions):
- Sprinkle gelatin over cold water and let stand until softened, about 5 mins
- Combine sugar and water in a saucepan
- Stir over medium until sugar dissolves
- Using a pastry brush, brush down sugar crystals on inside of pan
- Boil until syrup registers 238 degrees F on a candy thermometer
- Pour hot syrup into mixer bowl with gelatin
- Whip mixture on medium low until slightly cooled
- Increase speed to medium high and whip to soft peaks, about 12 mins
- Transfer to large piping bag and use immediately
How to decorate Chick and Bunny Cookies (see recipe card for more detailed instructions):
- Pipe 1 inch mounds of piping marshmallow to each cookie, let sit until firm (30 to 60 mins)
- Make bunny ears and tail out of cut mini marshmallows and sprinkles
- Dip cookies into melted white and yellow chocolate coating
- Add ears, tails and sprinkles for chick beak and feathers before chocolate hardens
- Chill 15 mins
- Use toothpick dipped in melted dark chocolate to paint eyes
Amaze your friends by bringing these to your Easter party, or enjoy with family, storing for up to three days.
Looking for an Easter meal to precede Chick and Bunny Cookies? Try my Roast Leg of Lamb with Apple Mint Chutney and Shredded Brussels Sprouts with Orange and Almonds.
Marshmallow Chick and Bunny Cookies are the perfect bite with a crunchy cookie, fluffy marshmallow and a sweet white chocolate coating. Plus, the cuteness is irresistible.
- 50 vanilla wafer cookies
- 1 recipe Piping Marshmallow
- Mini Marshmallows
- Pink sanding sugar
- ½ cup white sanding sugar
- 6 oz each yellow and white chocolate coating
- Pink and yellow jimmy sprinkles
- Round pastel sprinkles orange color separated for use
- 1 oz dark chocolate melted
- 1 pkg unflavored gelatin
- 1 cup granulated sugar
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Arrange cookies in a single layer on a baking sheet. Transfer the prepared Piping Marshmallow to an extra-large piping bag fitted with a ½-inch plain tip or coupler. Working quickly, pipe a mound, about 1 inch high, on each cookie. Use a damp finger to tap down the pointed tip. Let stand until firm and set, at least 30 min or up to 1 hr.
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Make bunny ears and tails: Cut mini marshmallows in half crosswise for tails. Cut more mini marshmallows in half diagonally lengthwise, then dip cut sides in pink sugar for ears.
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Spread white sanding sugar in a shallow dish and set aside. Melt yellow and white chocolate coatings separately in small bowls. Working with one cookie at a time, hold cookie and dip marshmallow tip inthe coating. Place cookie-side down on the sanding sugar. Before coating sets, add marshmallow tail and ears, and a sprinkle nose to the bunnies. Add yellow sprinkle feathers and orange sprinkle beaks to the chicks. (If coating gets too thick, remelt it.) Transfer cookies to a tray.
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Chill until coating is set, 15 min. Use a toothpick dipped in the melted dark chocolate to dab eyes on cookies (or transfer the chocolate to a piping bag with a #2 plain tip). Store cookies for up to 3 days.
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In a large mixer bowl sprinkle gelatin over ⅓ cup cold water and let stand until softened, about 5 min. Meanwhile in a small saucepan combine sugar and ¼ water. Stir over medium-high heat until sugar dissolves. Using a pastry brush dipped in water, brush down sugar crystals on inside of pan. Place a candy thermometer into mixtre. Boil (do not stir) until syrup registers 238°F (soft-ball stage).
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Pour hot syrup into mixer bowl with gelatin. Whip mixture on medium low with the whisk attachment until slightly cooled, about 5 min. Increase speed to medium high and whip to soft peaks, about 12 min. Transfer to a large piping bag and use immediately. Makes 3½ cups
Make these no-bake treats by piping marshmallow onto store-bought cookies.
Note: Nutrition facts are close estimations as there is not an amount for sprinkles.
Recipe Tara Bench. Also Written by Ruby Neff. Photography Peter Ardito. Originally published LHJ Apr2013
Linda says
March 26, 2019 at 3:36 pmThese are absolutely adorable! I mean, what child wouldn’t want to snack on these around Easter time. Love the way you decorated them!
Tara says
March 26, 2019 at 4:07 pmAh thanks! I agree, so much fun for kids!
Mary Bench says
May 17, 2019 at 7:03 pmThese are adorable!