Chocolate Marshmallow Cutouts
Total TimePrep: 35 min. + chilling Bake: 10 min./batch + cooling
Makesabout 2 dozen
- 1-1/4 cups butter, softened
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 jar (7 ounces) marshmallow creme
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to shape.
- Preheat oven to 350°. Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake 6-8 minutes or until cookies are set. Using a 1-1/4-in. heart-shaped cookie cutter, score the center of half of the cookies. Cool completely on pans on wire racks.
- Using the same heart-shaped cookie cutter, gently cut scored cookie tops and remove the center of each. Spread marshmallow creme over the bottom of the solid cookies; cover with remaining cookies.
- Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake cookies as directed.
Nutrition Facts1 sandwich cookie: 197 calories, 9g fat (5g saturated fat), 35mg cholesterol, 164mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 2g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Aug 26, 2019
Very good cookies, and very sweet! Don't skip the chilling step - I even chilled the pre-formed balls while waiting to put them in the oven and had no problem with them being too runny. 7 minutes worked perfectly for me to bake. Put less marshmallow fluff than you think you need in the middle, it will expand!
Feb 13, 2019
After reading some of the other reviews, I was a little afraid to try this recipe. I'm so glad I went ahead and did it! These are delicious!!! It's important to follow the directions to the letter, especially to refrigerate the cookie dough at least an hour before rolling into balls and baking. I did let the cookies bake a little longer, 8-1/2 minutes, but that just might have been my oven. In regards to the issues about the marshmallow cream being hard to spread, just place it in a microwave-safe bowl, microwave on high for 15 seconds, and it's very spreadable! I even added a drop of red food coloring after it came out of the microwave and stirred well to make it a nice light pink color. Delicious and beautiful!!!!
Dec 24, 2017
Normally we are huge proponents of butter, but this recipe called for far too much, even for a fudge texture. When we measured out the butter, we had our doubts about the sheer amount of it in the bowl, but we decided to trust the recipe. What a mistake. Our cookies came out practically liquid, a suspension of chocolate particles in a buttery blob. We kept sticking the cookies back in the oven because they were watery and raw. We gave up after baking them for 15 minutes when butter began oozing out. By then they all had melted into each other, forming a rather unappealing buttery chocolate puddle.We tried to salvage them by turning the batter into brownie mix and when we flipped them over into the brownie pan, the “cookies” flopped over like wet pancakes. The brownies came out as ok as we can expect from a cookie recipe. That’s what the one star is for.
Feb 13, 2017
They looked so pretty but baked flat like pancakes and unsalvageable. The fluff was VERY difficult to work with and sadly I had to throw away anyway after working in the red food coloring. I saved a few mini hearts cut out from my pancakes. My girls and I made for Valentine's Day and such a disappointment.
Feb 11, 2016
Very easy to make. I tried it with a marshmallow fluff icing. I found its easier to spread in an icing.