The 3-Ingredient No-Bake Cookies I Make Every Easter

Instructions

1. 1

   Lay out two 17-inch-long pieces of plastic wrap on the counter.

2. 2

   In a small microwave-safe bowl, melt the butter and chocolate chips in 20-second intervals, stirring between each interval until fully melted, 1 to 1 1/2 minutes. Allow the chocolate mixture to cool for 1 minute. It will be thick.

3. 3

   Add the marshmallows to a very large mixing bowl, then pour the chocolate mixture over the marshmallows, using a spatula to scrape out all the chocolate. Gently fold until the marshmallows are fully coated.

4. 4

   Divide the mixture in half. Scrape each half down the center of each prepared plastic wrap into a rough, 8 to 9-inch long log. Use the spatula to scrape out any extra chocolate left in the bowl onto the logs, then use the spatula to gently push the mixture to the center of the plastic wrap. Next, wrap the plastic wrap around the mixture and twist the ends. Gently roll to create log shapes.

5. 5

   Chill the wrapped logs in the refrigerator for at least 3 hours, or overnight.

6. 6

   Use a sharp knife to slice the logs into 1/2-inch-thick cookies. Serve immediately or refrigerate in an airtight container in single layers separated by parchment paper for up to 1 week. You can also freeze the cookies for up to 2 months. Love the recipe? Leave us stars and a comment below!