This Chocolate Coated Marshmallow Red Velvet Sugar Cookies are a fun version of a surprise-inside cookie!

These taste SO GOOD!

How to Make Marshmallow Red Velvet Sugar Cookies

My original Red Velvet Sugar Cookies are covered in a soft gooey marshmallow coated in creamy dreamy chocolate.  Simply delicious!

I whipped up a batch of Red Velvet Sugar Cookies and cut out 2-inch circles with a cookie cutter.

About two minutes before the cookies were done, I took the pan out and dropped a marshmallow on top. The marshmallow had been CUT IN HALF to make the cookie more uniform looking. (Don’t skip this step or the cookies will be too tall!)

I put the pan back into the oven for 2 minutes until the marshmallows were soft but not browned, then set them aside to cool. Then I simply coated the cookies in red, white, and green candy melts!

These are SO GOOD!

To make the Chocolate Candy Coating:

INGREDIENTS:
1 cup candy melts (I used white, green, and red)
3-4 tablespoons of shortening
microwave-safe container
Sprinkles (optional)

DIRECTIONS:

Place candy and shortening into a microwave-safe container (glass works well) and melt for one minute. Remove and stir, then place back in the microwave for 30-second increments.
Once the chocolates are mostly melted, remove and stir until completely smooth. I wanted the chocolate pretty runny to make covering the cookies easier, so I added a bit more shortening. Just drop it in and stir into the heated chocolate until dissolved.

Because my coating was a little runnier, I ended up covering the cookies twice.

If you want to add sprinkles, do so right after coating cookies with chocolate to ensure the sprinkles stick.

 

mashmallow sugar cookie katrina

These taste SO GOOD!

Red Velvet Sugar Cookies

Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
These Chocolate Coated Marshmallow Red Velvet Sugar Cookies are a fun version of a surprise-inside cookie!

Ingredients

  • 1 1/2 c Butter I Use Unsalted
  • 1 tsp. Salt
  • 2 tbsp. cocoa
  • 4 c All-purpose Flour
  • 1 tsp. red gel food coloring
  • 2 tsp. Almond Extract
  • 4 tsp. Vanilla Extract
  • 3 eggs
  • 2 c Sugar
  • 1 tsp. Baking Powder

Instructions

  • In a mixer, beat butter and sugar until well combined, about 2 minutes.
  • Add in 3 eggs and mix until combined.
  • Add in vanilla extract, almond extract, and red gel food coloring, then mix thoroughly.
  • In a separate bowl, sift together flour, cocoa, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.
  • I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.
  • Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi Amanda, I fell in love with these cookies last year, but for lack of time I could not do them. But this year I do the former, but I have a question, put marshmallows on cookies before baking or just when out of the oven or heated in the microwave and then losmalvaviscos get?

    Thanks for your wonderful blog you’re an artist!!
    kisses
    Lourdes

  2. I can’t wait to try these! I haven’t seen Katrina’s blog and I’m excited to check it out. Thanks 🙂 Christmas will be here before we know it. Ho ho ho!

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