Homemade ‘Wagon Wheels’: Choc Marshmallow Cookies

‘Wagon Wheels’ are one of my favourite snacks from childhood so I was quite happy to be able to attempt to re-create them from scratch at home.

And when I say ‘from scratch’, I mean it. I even made the marshmallow, which was a first for me. I must say that I was quite surprised that they turned out as well as they did, even though they are a little rustic looking!

I found the recipe here – I barely changed it apart from the quantities and the addition of some red food colouring to make them prettier.

These are a bit fiddly and make a little mess – but it is worth it.

Ingredients – makes 12 (quite large):


  • 125g/4.5 oz unsalted butter
  • 1 cup (firmly packed) brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups plain (all purpose) flour

Marshmallow filling and chocolate topping:

  • 1/2 cup white sugar
  • 1/2 cup water
  • 3/4 tbsp powdered gelatine
  • 1 tsp vanilla extract
  • 2 drops red food colouring
  • 140g/5 oz milk or dark chocolate, (your preference), melted


  • Heat your oven to 180C/160C fan forced/350F.
  • Beat together the butter and sugar in a large bowl until smooth.
  • Add the eggs and vanilla, beating well.
  • Stir in the flour until you get a soft dough.
  • Roll out the dough on a lightly floured surface until it is approximately 5mm/quarter inch thick.
  • Use a round cutter (about 7cm/3 inches) to cut out 24 circles and divide them between two lightly greased baking trays.
  • Bake for 10-12 minutes, or until just starting to turn golden. Remove from the oven and cool on the trays.
  • Meanwhile, make the marshmallow. Put the white sugar, water and powdered gelatine in a small saucepan over a low heat and stir until the sugar has dissolved.
  • Increase the heat to bring to the boil, then reduce the heat to low again and simmer for about 5 minutes. Remove from the heat and leave to cool.
  • When the sugar mixture is nearly cool, transfer to an electric mixer with the vanilla and whisk on high speed for about 5 minutes or until thick. (Note that the marshmallow will not be firm until you refrigerate it – see below.)
  • Fold through the red food colouring.
  • When the cookies are cooled, put about a teaspoon of marshmallow on one cookie then top with another to make a sandwich. Repeat until all the cookies are filled. Place back onto one of the baking trays.
  • Refrigerate the cookies for about 15 minutes so the marshmallow can set.
  • Top each cookie sandwich with the melted chocolate.
  • Leave at room temperature so the chocolate can set. (If necessary you can store in an airtight container until serving.)
  • Enjoy!

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One Response to Homemade ‘Wagon Wheels’: Choc Marshmallow Cookies

  1. Pingback: Halloween Treat Round-Up | Recipe Adaptors

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