Korean Choco Pie Chocolate Marshmallow Wafer

Name: Korean Choco Pie Chocolate Marshmallow Wafer
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 12 servings
Cuisine: Korean
Ingredients: 6 tablespoons (85 g) unsalted butter, at room temperature, cut into small pieces; ¼ cup (50 g) granulated sugar; 1 whole (20 g) large egg yolk, at room temperature; ½ teaspoon (2½ ml) vanilla extract; ¾ cup (90 g) all-purpose flour; 3 tablespoons (27 g) unsweetened cocoa powder; ¼ teaspoon (1¼ g) baking powder; ⅛ teaspoon (¾ g) salt; 2 tablespoons (28 g) unsalted butter, at room temperature; ½ cup (60 g) powdered sugar; ¾ cup (100 g) marshmallow fluff or whipped marshmallow cream; ¼ teaspoon (1¼ ml) vanilla extract; 4 ounces (115 g) dark chocolate (70% cacao), chopped; 1 teaspoon (5 ml) coconut oil

From the MyKitchenBank Kitchen

Homemade Korean-style chocolate wafer cookies filled with fluffy marshmallow and dipped in dark chocolate coating. These crispy-then-soft treats are perfect for snacking or gift-giving. The wafers bake until golden and crackling, while the light marshmallow filling provides contrast. Dipping in melted chocolate adds shine and richness.

Prep: 25 min
Cook: 28 min
Wait: 45 min
Total: 1 hr 38 min
Makes: 12 sandwich cookies (about 2.5 inches / 6.5 cm each)

Save to My Kitchen Jump to recipe

Ingredients

12 servings

For the chocolate wafers
6 tablespoons (85 g) unsalted butter, at room temperature, cut into small pieces
¼ cup (50 g) granulated sugar
1 whole (20 g) large egg yolk, at room temperature
½ teaspoon (2.5 ml) vanilla extract
¾ cup (90 g) all-purpose flour
3 tablespoons (27 g) unsweetened cocoa powder
¼ teaspoon (1.3 g) baking powder
⅛ teaspoon (0.8 g) salt
For the marshmallow filling
2 tablespoons (28 g) unsalted butter, at room temperature
½ cup (60 g) powdered sugar
¾ cup (100 g) marshmallow fluff or whipped marshmallow cream
¼ teaspoon (1.3 ml) vanilla extract
For the chocolate coating
4 ounces (115 g) dark chocolate (70% cacao), chopped
1 teaspoon (5 ml) coconut oil

Equipment (11)

Stand mixer or hand mixer
Two large baking sheets (at least 13×18 inches / 33×46 cm)
Parchment paper
Two mixing bowls
Sifter or fine mesh sieve
Rolling pin
2-inch (5 cm) round cookie cutter
Small bowl for chocolate
Instant-read thermometer (optional, for chocolate)
Offset spatula or knife
Cooling rack

Steps

Before you start

Bring eggs and butter to room temperature (1 hour)
Preheat oven to 350°F (175°C)
Line two large baking sheets with parchment paper
Have a stand mixer or hand mixer ready

1
Cream butter and sugar
- In a large bowl or stand mixer, combine room-temperature butter and granulated sugar.
- Beat on medium speed for 2–3 minutes until pale and fluffy.
- Scrape the bowl once halfway through.
+ Show details− Hide details
Ready when: Mixture is pale yellow and light in texture
Tip: Room-temperature butter incorporates air better and creates a lighter wafer texture.
2
Mix in egg and vanilla
- Add the egg yolk and vanilla extract to the butter mixture.
- Beat on medium speed for 1–2 minutes until fully combined and smooth.
+ Show details− Hide details
Ready when: Batter is uniform in color with no streaks of egg visible
3
Combine dry ingredients
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
- Whisk briefly to ensure even distribution of the leavening agent.
+ Show details− Hide details
Ready when: Cocoa powder is fully sifted with no lumps
Tip: Sifting aerates the flour and ensures the cocoa powder distributes evenly so the wafers are uniformly dark.
4
Make wafer dough
- Add the dry mixture to the wet mixture in two additions, stirring gently with a spatula or wooden spoon until just combined.
- Do not overmix; stop as soon as no flour streaks remain.
+ Show details− Hide details
Ready when: Dough is smooth with no visible flour streaks
Tip: Overmixing develops gluten and toughens the wafers; keep the dough tender and delicate.
5
Roll and cut wafers
- Divide dough in half.
- On a sheet of parchment paper, roll one half to about ⅛ inch (3 mm) thick.
- Using a 2-inch (5 cm) round cutter, cut out 12 circles.
- Transfer to a prepared baking sheet, spacing them 1 inch (2.5 cm) apart.
- Repeat with the second half of dough on a new piece of parchment, then transfer those 12 circles to the second baking sheet.
- You should have 24 wafer circles total (12 pairs for sandwich cookies).
+ Show details− Hide details
Ready when: All 24 circles are evenly cut and placed on baking sheets
Tip: Keep the dough between parchment sheets to prevent sticking and ensure uniform thickness. Chill the dough for 10 minutes before rolling if it becomes too soft.
6
Bake wafersOven 350°F / 175°C
- Bake both sheets in a preheated 350°F (175°C) oven for 12–14 minutes, rotating the sheets halfway through at the 6-minute mark.
- The wafers are done when they feel firm and crisp to the touch, the edges are slightly darker, and they smell deeply chocolatey.
+ Show details− Hide details
Ready when: Wafers are crisp when touched, edges are set, and centers are no longer soft
Tip: Bake until truly crisp; slightly underbaked wafers will soften too much when filled. If the centers still feel slightly soft after 13 minutes, bake for 1–2 more minutes.
7
Cool wafers completely
- Remove the baking sheets from the oven and let the wafers cool on the sheet for 5 minutes.
- Transfer to a cooling rack and let rest for at least 15 minutes until completely cool and crisp.
+ Show details− Hide details
Ready when: Wafers are no longer warm to the touch and are fully crisp throughout
Tip: Do not try to assemble the cookies while they're still warm or they'll crush. Ensure they're completely cool for the best texture.
8
Prepare marshmallow filling
- In a clean bowl, beat room-temperature butter and powdered sugar together on medium speed for 2 minutes until light and fluffy.
- Add the marshmallow fluff and vanilla extract.
- Beat on medium speed for 2–3 minutes until the filling is light, airy, and pale, with no streaks of marshmallow visible.
+ Show details− Hide details
Ready when: Filling is very light, fluffy, and uniform in color—resembles soft meringue
Tip: Beat vigorously to incorporate air; a fluffy filling creates the signature light texture of choco pies.
9
Assemble sandwiches
- Lay out 12 cooled wafer circles flat side up on a work surface.
- Pipe or spoon about 2 teaspoons (10 g) of marshmallow filling onto the center of each wafer, leaving a ¼-inch (6 mm) border.
- Top each with a second wafer circle, flat side down, and press gently until the filling spreads slightly to the edges but does not squish out.
+ Show details− Hide details
Ready when: All 12 sandwich cookies are assembled with filling visible at edges
Tip: Use a piping bag for neater filling, or a small spoon for a rustic look. Don't overfill or the marshmallow will squeeze out when pressed.
10
Temper chocolate coating
- Place chopped dark chocolate and coconut oil in a small heatproof bowl.
- Melt either over a double boiler (water in a saucepan set just below simmering, with the bowl nested above but not touching the water) or in 30-second intervals in the microwave, stirring between intervals.
- Heat until the chocolate reaches 86–90°F (30–32°C) if using a thermometer, or until it feels slightly warm to the touch and is smooth and glossy.
- Do not overheat or the chocolate will seize.
+ Show details− Hide details
Ready when: Chocolate is smooth, glossy, and just warm to the touch; no lumps remain
Tip: Coconut oil helps thin the chocolate without changing its flavor. Gently melted chocolate has a better sheen and won't pool unevenly on the cookies.
11
Dip cookies in chocolate
- Working with one cookie at a time, use a small fork or dipping fork to hold the sandwich cookie and dip it into the melted chocolate, submerging it halfway or two-thirds of the way.
- Allow excess chocolate to drip back into the bowl, then place the dipped cookie on a parchment-lined baking sheet or rack.
- Continue until all 12 cookies are coated.
+ Show details− Hide details
Ready when: All cookies are partially coated in a thin, even layer of chocolate
Tip: Dipping only halfway keeps the crispy wafer tops exposed and creates the classic choco pie silhouette. Work quickly so the chocolate doesn't cool and thicken.
12
Set chocolate coating
- Let the dipped cookies rest on parchment paper at room temperature for 30–45 minutes until the chocolate coating sets and hardens.
- The chocolate should feel firm and no longer tacky to the touch.
+ Show details− Hide details
Ready when: Chocolate coating is firm, shiny, and does not smudge when touched
Tip: Setting at room temperature is ideal; refrigerating can make the chocolate streaky or dull. If your kitchen is very warm, chill briefly in the refrigerator.

Good to know

Tips

Wafer texture is key: Bake until fully crisp, then cool completely before filling. Warm or soft wafers will crumble when assembled.
For a neater look, use a piping bag fitted with a round tip to dispense the marshmallow filling, keeping it centered and consistent.
If your marshmallow filling becomes too soft while working, refrigerate it for 10 minutes to firm up and make it easier to spread or pipe.
The chocolate coating seals the cookies and keeps them fresh; skip this step if you prefer a lighter, less sweet cookie, but they'll soften faster.

Make ahead

You can prepare the wafer dough up to 2 days ahead. Wrap tightly in plastic wrap and refrigerate. Roll, cut, and bake within 1 day of assembly, as the marshmallow filling softens the wafers slightly over time. Store any leftover assembled and coated cookies in an airtight container at room temperature for up to 3 days before serving.

Storage & reheating

Room temperature: Store in an airtight container for up to 3 days. The wafers will gradually soften as the marshmallow releases moisture. Refrigerator: Keep in an airtight container for up to 5 days; bring to room temperature for 10 minutes before serving. Freezer: Wrap each cookie in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature for 30 minutes before unwrapping. To reheat room-temperature cookies that have softened, place unwrapped cookies on a baking sheet and warm in a 300°F (150°C) oven for 3–5 minutes until they regain crispness.

Substitutions

marshmallow fluff or whipped marshmallow cream → Homemade marshmallow cream or 3 tablespoons of whipped egg whites folded into 3 tablespoons of melted white chocolate. Adjust texture as needed. Homemade marshmallow is lighter but may weep slightly into the wafers over a few hours.
dark chocolate (70% cacao) → Milk chocolate or a blend of dark and milk chocolate. Use 70% dark for the closest to traditional Korean choco pies. Milk chocolate will be sweeter; milk chocolate dulls the contrast with the marshmallow.
coconut oil → Vegetable oil or cocoa butter. Vegetable oil works equally well for thinning the chocolate. Cocoa butter adds more cocoa flavor and sets with a glossy finish.
powdered sugar → Confectioners' sugar or fine caster sugar blended smooth. Powdered sugar ensures a smooth, lump-free filling. Caster sugar may result in a slightly grainy texture unless sifted first.