Wagon Wheels biscuits are a nostalgic treat featuring a soft, cake-like cookie base, a layer of marshmallow, and a rich chocolate coating. This homemade version captures that classic flavor with a simple, no-churn assembly that uses a muffin tin to create the perfect shape. It’s a fun and rewarding bake that’s sure to impress both kids and adults alike.
Ingredients
- For the biscuits:
- 1 ¾ cups (220 g) all-purpose flour
- ½ cup (60 g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup (60 ml) milk
- For the marshmallow filling:
- 1 jar (7 oz / 200 g) marshmallow fluff (or 2 cups mini marshmallows, melted)
- For the chocolate coating:
- 2 cups (340 g) semisweet chocolate chips
- 2 tbsp (30 g) coconut oil or vegetable shortening
Instructions
- Make the biscuit dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the egg and vanilla, and beat until combined. Gradually add the dry ingredients, alternating with the milk, and mix until a soft dough forms. Do not overmix.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). This makes it easier to roll.
- Preheat and prepare: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
- Shape the biscuits: On a lightly floured surface, roll the chilled dough to about ¼-inch (6 mm) thickness. Use a 2.5-inch (6 cm) round cookie cutter to cut out 24 circles. If you don’t have a cutter, use the rim of a glass. Gently press each circle into the bottom and slightly up the sides of a muffin cup. You want a shallow cup shape, not a deep one.
- Bake: Bake for 8–10 minutes, until the edges are set. The centers may look slightly soft. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Add the marshmallow: Once the biscuits are completely cool, spread about 1 tablespoon of marshmallow fluff onto the flat side of one biscuit. Top with another biscuit, flat side down, to make a sandwich. Repeat with the remaining biscuits. Place the sandwiches on a baking sheet lined with parchment paper and freeze for 15–20 minutes to firm up the marshmallow.
- Coat with chocolate: In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth. Let the chocolate cool slightly until it’s still liquid but not hot to the touch.
- Dip the sandwiches: Using a fork, dip each sandwich into the chocolate, turning to coat completely. Lift it out and let the excess drip off. Place on a parchment-lined baking sheet. Repeat with all sandwiches.
- Set: Refrigerate the coated wagon wheels for at least 30 minutes, until the chocolate is firm. Serve cold or at room temperature.
Tips
- Chill the dough well: Chilling is essential for easy rolling and cutting. If the dough becomes too soft, pop it back in the fridge for 15 minutes.
- Use a cookie scoop for marshmallow: A small cookie scoop ensures even portions of marshmallow fluff, making the sandwiches uniform.
- Don’t overbake: The biscuits should be just set at the edges; they will continue to firm up as they cool. Overbaking makes them dry and crumbly.
- Melt chocolate gently: Overheating chocolate can cause it to seize. Melt in short bursts and stir frequently.
Serving Suggestions
Serve these wagon wheels as a fun dessert at birthday parties, picnics, or as a sweet treat with afternoon tea. They’re also great for lunchboxes. For a pretty presentation, drizzle with white chocolate or sprinkle with crushed nuts before the coating sets.
Variations
- Peanut Butter Wagon Wheels: Spread a thin layer of peanut butter on the biscuit before adding the marshmallow.
- Mint Chocolate: Add ½ teaspoon of peppermint extract to the chocolate coating for a refreshing twist.
- Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The texture will be slightly more crumbly, but still delicious.
- Berry Jam Center: Add a small spoonful of raspberry or strawberry jam along with the marshmallow for a fruity kick.
Storage and Reheating
Store wagon wheels in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 2 months—just place them in a single layer in a freezer-safe container with parchment paper between layers. Thaw in the refrigerator overnight before serving. These are best enjoyed cold or at room temperature; no reheating is needed.
Frequently Asked Questions
Can I use store-bought biscuits instead of making my own?
Yes, you can use graham crackers or store-bought chocolate cookies as a shortcut. Just skip the biscuit dough and assembly steps, and use the cookies as the base. The flavor will be slightly different but still tasty.
Why is my chocolate coating cracking?
Cracking usually happens when the chocolate is too thick or the wagon wheels are too cold when dipped. Make sure the chocolate is smooth and fluid, and let the sandwiches sit at room temperature for 5–10 minutes after freezing before dipping.
Can I use homemade marshmallow fluff?
Absolutely! Homemade marshmallow fluff works great. Just make sure it’s thick enough to hold its shape when spread.
How do I keep the marshmallow from oozing out?
Don’t overfill the biscuits—about 1 tablespoon is plenty. Also, freezing the assembled sandwiches before dipping helps the marshmallow set and prevents it from squeezing out.
Can I make these ahead of time?
Yes, you can prepare the biscuits and even assemble the sandwiches up to a day ahead. Keep them in the fridge, then dip them in chocolate the next day. They also freeze well after coating.
Are these safe for kids to make?
Yes, with adult supervision for the oven and microwave steps. Kids can help roll the dough, cut out circles, and spread the marshmallow.
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