Fluffy marshmallow frosting sandwiched between soft and chewy red velvet cookies – perfect for Valentines Day!
Big Valentines Day plans?? Anyone?? Our plans include staying in and spending a little two on two time – the twins are invited on our VDay date. We sort of used up our babysitter cards on celebrating our anniversary. But to be honest, we never go out for Valentines Day. We did the very first time, a month after we started dating and I may or may not have given him a large stuffed fuzzy red dog which, by the way we still have. (Awwwwww.)
I’m sure we’re having these spinach artichoke dip stuffed mushrooms for an appetizer, and can’t decide between this spicy dish or this saucy slow cooker one for our Valentines dinner… but I definitely know that these red velvet sandwich cookies are happening. Right after we split a red velvet skillet cookie topped with vanilla ice cream and chocolate sauce.
Okay maybe we’ll skip dinner altogether and go three rounds of dessert.
You have to make these cookies this weekend, you will not only love how they taste (heavenly. absolute heaven in your mouth) but you’ll also love how easy they are. The cookie dough starts with a cake mix because hey, I’m all for saving time, and you’re making the filling from scratch so that makes up for it. Speaking of the filling! It’s fluffy marshmallowy vanilla happiness I wish I could dunk my face in. And if you have some sprinkles on hand (if not, you NEED to stockpile sprinkles. for like, emergencies and stuff…) then roll these sandwich cookies in some pretty sprinkles to make the ultimate treat!
- 1 box red velvet cake mix
- 2 eggs
- ⅓ cup melted coconut oil (may sub vegetable oil)
- ½ cup unsalted butter, softened to room temperature
- ½ cup solid vegetable shortening
- 3½ cups powdered sugar
- 1 7-ounce container marshmallow creme
- 1 tablespoon vanilla extract
- optional: sprinkles
- Preheat oven to 375 degrees and lightly grease a baking sheet.
- Mix together cake mix, eggs, and oil. Roll dough into 1½ inch balls and place two inches apart on prepared baking sheet. Bake for 8-10 minutes. Allow to cool completely on wire racks.
- For the filling, cream together butter and shortening til light and fluffy (2-3 minutes). Gradually mix in powdered sugar until completely incorporated. Mix in marshmallow fluff. Stir in vanilla.
- Spread filling on half of the cookies. top with the remaining cookies. Roll in sprinkles if desired. Store at room temperature in airtight containers.