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Hot Chocolate Linzer Cookies

 Hot Chocolate Linzer Cookies
This is like having hot chocolate in a cookie. These adorable cookies are filled with marshmallow creme to make them taste even more authentic. —Taste of Home Test Kitchen
20 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 3/4 cup ground almonds
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1-1/4 cups marshmallow creme


  • In a large bowl, cream butter and sugars until light and fluffy. Beat
  • in egg and vanilla. Combine the flour, ground almonds, cocoa and
  • baking soda; gradually add to creamed mixture and mix well. Cover
  • and refrigerate for 2 hours or until easy to handle.
  • On a lightly floured surface, roll out dough to 1/16-in. thickness.
  • Cut with a floured 3-in. gingerbread man cookie cutter. Using a
  • floured 3/4-in. heart-shaped cookie cutter, cut a heart from half of
  • the cookies.
  • Place on greased baking sheets. Bake at 375° for 7-9 minutes or
  • until set. Remove to wire racks to cool completely.
  • Spread the bottom of each solid cookie with 1 tablespoon marshmallow
  • creme; gently place cutout cookies over creme. Store in an airtight

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Hot Chocolate Linzer Cookies (continued)

Directions (continued)

  • container. Yield: 20 cookies.
To Make Ahead: Dough can be made 2 days in advance. Let stand at room temperature for 30 minutes before rolling out. Cookies can be baked 1 week ahead of time and stored in an airtight container or frozen for up to 1 month.
Nutritional Facts: 1 cookie equals 236 calories, 11 g fat (6 g saturated fat), 35 mg cholesterol, 138 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.