These Chocolate Covered Strawberry Marshmallow Shortbread Cookies are without a doubt the perfect combination of flavors. We have a soft, tender, and buttery shortbread as the base, a perfectly sweet and tart strawberry marshmallow, strawberry jam filling, and a coating of silky smooth semi-sweet chocolate. These cookies are delicious year-round, but make a delicious Valentine’s Day Dessert. I am so excited to share this Valentine’s Day cookie recipe with you all, and hope that you enjoy it as much as I do!

Two hands pull apart a heart-shaped chocolate-covered treat, revealing a stretchy, fluffy pink filling inside. A cooling rack and a red-and-white towel are visible in the background.

How To Make Chocolate Covered Strawberry Marshmallow Shortbread Cookies

The most timely part of this recipe is definitely the strawberry marshmallow mixture, but oh my gosh, is it so worth it. I used freeze-dried strawberries in the marshmallow mixture, so you get the real, tart strawberry flavor instead of an artificial flavor that you’d get from an extract or emulsion. I’ll break down this recipe for you guys so you can enjoy it…like ASAP!!

Strawberry Marshmallow Mixture

Start by stirring 3/4 cup of water, 20.25 oz of unflavored gelatin, and 3/4 cup dehydrated strawberry powder in the bowl of a stand mixer fitted with a whisk attachment. Let it sit for 10 minutes to bloom.
In a small saucepan, combine the remaining 1/4 cup water, 2 cups sugar, and 2/3 cup light corn syrup. Stir and bring to a boil over medium heat. Keep boiling for 1 minute, then remove from heat.
With the mixer on low, slowly pour the hot sugar mixture into the gelatin-strawberry mixture. Once combined, increase speed to medium, then to high, and whip for 10–12 minutes.
Transfer the marshmallow mixture to a medium bowl and chill in the fridge while preparing the cookies.

Shortbread Cookies

In a bowl, whisk together 2 cups all-purpose flour, 1/4 tsp salt, and 1/4 tsp baking powder. Set aside.
Cream 1/2 cup butter and 1 cup sugar until light and fluffy. Add 1 egg and 2 tsp vanilla extract, mixing until smooth.
Slowly mix in the dry ingredients until a soft dough forms.
Roll the dough between parchment paper to about 1/8–1/4 inch thickness. Chill for at least 1 hour. Chilled cookies are so much easier to handle and they don’t spread as much!!
Preheat oven to 375°F and line cookie sheets with parchment paper. Use a 4/5″ heart-shaped cookie cutter to cut out cookies and bake for 10 minutes or until edges are golden. Let cool completely.

A heart-shaped cookie on a marbled surface is topped with pink frosting and red jelly in the center, as a hand uses a piping bag to add more jelly.

How to Store Chocolate Covered Strawberry Marshmallow Shortbread Cookies

These cookies can be stored super easily, making them a great make-ahead recipe too :)

Store in an airtight container in the fridge for up to 1 week.
You can also freeze the cookies individually in parchment or wax paper for up to 2 months. Thaw at room temperature before serving.
Avoid storing at room temperature for long periods, as the marshmallow can become sticky and the chocolate may soften.

Recipe Tips

Use high-quality chocolate for dipping! This ensures a smooth, glossy finish. I love using the chocolate baking bars and just chopping them up before microwaving!
Freeze before dipping to make handling easier and prevent melting.
For easier piping, chill the marshmallow mixture slightly if it’s too soft.
Don’t skip chilling the cookie dough—it helps maintain the cookie shape while baking.

Ingredient Alternatives

Strawberry powder: If you can’t find dehydrated strawberry powder, grind freeze-dried strawberries in a blender.
Jam: Raspberry or apricot jam can replace strawberry jam for a unique twist.
Chocolate: Milk or white chocolate can be substituted for semi-sweet chocolate.
Butter alternative: For a dairy-free version, use vegan butter :)

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