Mallow Sweetheart Cookies – a delicious recipe with sugar cookies, JET-PUFFED Marshmallows, decorating icing. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Roll out cookie dough to 1/8-inch thickness on lightly floured surface.
3
Cut into 24 heart shapes, using 2- to 3-inch cookie cutter and rerolling dough scraps as necessary.
4
Place, 2 inches apart, on baking sheets.
5
Bake 7 to 9 min.
6
or until lightly browned.
7
Let stand on baking sheet 1 min.
8
; remove to wire rack.
9
Cool completely.
10
Top bottom side of 12 cookies with 1 marshmallow.
11
Place 4 topped cookies on microwaveable plate.
12
Microwave on HIGH 15 to 20 sec.
13
or until marshmallows begin to puff; cover each with second cookie to make sandwich.
14
Repeat with remaining cookies and marshmallows.
15
Decorate with icing as desired.
194
kcal
Calories
50
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 pkg. (20 oz.) refrigerated sliceable sugar cookies, 12 JET-PUFFED Marshmallows, decorating icing.
Yes, Mallow Sweetheart Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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