Once your supplies are ready, it’s time to transform simple ingredients into a polished, eye-catching unicorn treat. This process focuses on clean layers, playful accents, and just the right amount of sparkle to bring everything together.
Instructions
Mold the Chocolate Cookies
Melt the pink candy coating in a microwave-safe container at 50% power in 30-second intervals, stirring well between each until smooth and fully melted. Transfer the melted coating to a squeeze bottle for easier control.
Fill the sandwich cookie mold halfway with melted candy coating and gently tap the mold on the counter to release any air bubbles. Place a sandwich cookie into the mold and press down gently so it becomes partially submerged without touching the bottom. Add more melted coating to fully cover the cookie and fill the mold. Tap again to remove air bubbles.
Place the mold in the freezer for 15–20 minutes, or until the mold appears cloudy and the chocolate is fully set. Remove the cookies from the mold and allow them to come to room temperature before decorating.
Prepare the Unicorn Ears
Cut the soft mini marshmallows in half diagonally to create ear shapes. Dip the sticky cut side into rainbow edible glitter and set aside to dry.
Assembly & Decorating
Using melted white chocolate, drizzle over the chocolate-covered cookie. While the drizzle is still wet, sprinkle with colorful nonpareils for added texture.
Use additional melted chocolate as “edible glue” to attach the white candy wafer for the unicorn face, the unicorn horn candy sprinkle, glittered marshmallow ears, and a decorative candy sprinkle for the crown.
Finish each cookie with a light spray of jewel dust for an extra magical shimmer.
These mini unicorn chocolate sandwich cookies are guaranteed to charm—sweet, sparkly, and almost too cute to eat (almost!).
Note: Unicorn horn candy sprinkles are no longer available. Instead, use a unicorn horn mold and gold fondant to create your own candy horns for the perfect magical finish.
