Food and Recipes Desserts Cookies Chocolate-Marshmallow Linzer Heart Cookies 5.0 (1) Add your rating & review There's no better way to spread love than with a homemade chocolate treat on Valentine's Day. Whenever I'm baking batches of individual sweets for gifting, I like to keep things simple and use some store-bought components to save time. These adorable linzer heart cookies are made with basic chocolate shortbread and filled with ready-made marshmallow crème—no icing or special filling required! They're fun to decorate too. You can tint the marshmallow pink or red with a little food coloring and then top it with sprinkles or sparkly sanding sugar. Best of all, the cookies are so cute that you don't need to spend a fortune on fancy packaging. Wrap them in cellophane bags tied up with ribbon, and add a note for each of your valentines. By Ivy Odom Ivy Odom Ivy is an Editorial Producer for Dotdash Meredith and hosts an array of lifestyle videos. She also authors a bi-monthly recipe column for Southern Living. Ivy has over four years of experience as on-camera talent across multiple platforms, including TikTok, Snapchat, television, and other social channels, as well as extensive producing and editing experience for TikTok. Southern Living's editorial guidelines Published on January 9, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 40 mins Chill Time: 2 hrs Total Time: 2 hrs Yield: 1 dozen Ingredients 1 cup butter, softened 1 cup unsifted powdered sugar 1 teaspoon vanilla extract 2 cups all-purpose flour, plus more for work surface 1/3 cup unsweetened cocoa 1/2 teaspoon kosher salt 2/3 cup marshmallow crème Pink food coloring gel Assorted pink and red candy sprinkles and/or sanding sugar Directions Beat softened butter and sugar with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Add vanilla, and beat until just blended. Stir together flour, cocoa, and salt in a bowl; gradually add to butter mixture, beating on low speed until just combined, about 1 minute. Divide dough in half; pat each half into a 5-inch disk. Wrap each disk in plastic wrap; chill 2 hours. Preheat oven to 325°F. Unwrap 1 dough disk; place on a lightly floured work surface. Roll disk to 1/4-inch thickness. Using a 2 1/2-inch heart-shaped cutter, cut 12 cookies from dough, rerolling scraps as needed. Using a 1-inch heart-shaped cutter, cut holes in centers of 6 of the cookies (leaving remaining 6 cookies whole). Arrange the 6 whole cookies on a baking sheet lined with parchment paper. Arrange the 6 cut-out cookies on a separate baking sheet lined with parchment. Bake in preheated oven until bottoms are slightly browned, 9 to 11 minutes (cut-out cookies will bake a little quicker). Cool on baking sheets 2 minutes; transfer to wire racks to cool completely, 20 minutes. (You can bake the unused centers from the cut-out hearts 6 to 8 minutes.) Meanwhile, repeat Steps 3 and 4 using remaining dough disk. Divide marshmallow crème evenly between 2 small bowls. Tint crème in 1 bowl with 2 drops of pink food coloring, and stir to incorporate. Leave crème in second bowl untinted. Spread pink crème evenly among the centers of 6 of the whole cookies; spread untinted crème over remaining 6 whole cookies. Place crème-covered cookies on a baking sheet; decorate with sprinkles or sanding sugar as desired. Top crème-covered cookies with cut-out cookies to make 12 cookie sandwiches. Antonis Achilleos; Prop Styling; Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall Rate it Print