Classic Red Velvet S’mores Cookies Recipe
Introduction
The Classic Red Velvet S’mores Cookies combine the rich flavors of red velvet and chocolate with the gooey delight of toasted marshmallows. These cookies are a fun twist on traditional s’mores, perfect for any occasion where you want a sweet treat with a nostalgic touch.
Ingredients
- 1 lb unsalted butter
- 2.75 cups all purpose flour
- 3 tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 0.85 cup brown sugar
- 0.6 cup sugar
- 1 egg (room temperature)
- 1 egg yolk
- 0.75 tbsp vanilla essence
- 1 tbsp red food coloring
- 0.6 cup white chocolate chips
- 1.25 cups Oreo cookies (coarsely chopped into 1/2-inch pieces)
- 18 marshmallows (for topping)
Instructions
- Step 1: Preheat your oven to 350°F. Prepare all ingredients and chop the Oreo cookies into roughly ½-inch pieces to keep them chunky in the cookies.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Step 3: In a large bowl, beat the softened butter with both sugars for about 3 minutes until the mixture is light, fluffy, and pale.
- Step 4: Add the room-temperature egg, egg yolk, vanilla essence, and red food coloring. Beat until fully incorporated and the dough is a uniform vibrant red color.
- Step 5: Stir the dry ingredients into the wet mixture until just combined. Fold in the white chocolate chips and chopped Oreos carefully to distribute them evenly.
- Step 6: Scoop dough onto a baking sheet about 2 inches apart. Bake for 10 minutes until cookies are set but slightly underbaked in the center.
- Step 7: Remove from the oven and gently press one marshmallow onto the center of each cookie. Return to the oven for 2-3 minutes until marshmallows are lightly toasted and soft.
- Step 8: Remove again and top each marshmallow with a few white chocolate chips and a small piece of crushed Oreo. Let cookies rest on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely.
Tips & Variations
- Use room-temperature butter and eggs to ensure smooth mixing and tender cookies.
- Chop Oreos into larger pieces to maintain texture; finer crumbs can make the cookies dense.
- Try mini marshmallows for a less gooey topping or add a drizzle of melted white chocolate for extra indulgence.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. To keep the marshmallows soft, avoid refrigeration. Reheat gently in a low oven or microwave for a few seconds to revive the toasted marshmallow topping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate chips instead of white chocolate chips?
Yes, regular chocolate chips can be substituted, but white chocolate complements the red velvet flavor beautifully and enhances the s’mores experience.
How can I prevent marshmallows from burning in the oven?
Keep a close eye during the 2-3 minute toasting period as marshmallows can brown quickly. Remove them as soon as they start to turn golden and soften.
PrintClassic Red Velvet S’mores Cookies Recipe
Classic Red Velvet S’mores Cookies combine the rich flavor of red velvet with the gooey delight of toasted marshmallows and crunchy Oreo chunks, all topped with creamy white chocolate chips. These indulgent cookies are soft, vibrant, and perfect for any sweet tooth craving a nostalgic twist on the traditional s’mores.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the cookies:
- 1 lb unsalted butter, softened
- 2.75 cups all purpose flour
- 3 tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 0.85 cup brown sugar
- 0.6 cup granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 0.75 tbsp vanilla essence
- 1 tbsp red food coloring
- 0.6 cup white chocolate chips
- 1.25 cups Oreo cookies, coarsely chopped into ½-inch pieces
For the topping:
- 18 marshmallows
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). While your oven heats, measure out all the ingredients. Chop the Oreo cookies into rough ½-inch pieces to keep their texture distinct in the cookie.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Sift if possible to break up cocoa lumps; otherwise, whisk thoroughly. Set aside.
- Cream butter and sugars: In a large bowl, beat the softened butter with the brown sugar and granulated sugar for about 3 minutes until the mixture becomes light, fluffy, and pale in color to incorporate air for tender cookies.
- Add wet ingredients and color: Beat in the room-temperature egg, egg yolk, vanilla essence, and red food coloring until fully combined and the dough is vibrantly red with no streaks, about 1-2 minutes.
- Combine dough: Stir the dry ingredient mixture into the wet ingredients until just combined to avoid dense cookies. Fold in the white chocolate chips and chopped Oreo pieces gently by hand to preserve the chunks.
- Scoop and bake: Using a cookie scoop, place dough onto a prepared baking sheet about 2 inches apart. Bake for 10 minutes until cookies are set but the center remains slightly underbaked.
- Add marshmallow topping: Remove the cookies from the oven and immediately press one marshmallow into the center of each cookie so it nestles into the warm dough. Return the baking sheet to the oven for 2-3 more minutes until the marshmallows are lightly toasted and softened.
- Finish and cool: Remove the cookies and top each marshmallow with additional white chocolate chips and a small piece of crushed Oreo to slightly soften from residual heat. Let cookies rest on the baking sheet for 2 minutes to firm up, then transfer them to a cooling rack to cool completely before serving.
Notes
- Use room temperature butter and eggs for better mixing and texture.
- Do not overmix the dough once you combine wet and dry ingredients to keep cookies tender.
- Press marshmallows immediately after removing cookies from the oven to ensure they stick and melt properly.
- Resting the cookies on the pan after baking helps prevent them from breaking apart when transferring.
- For a more intense red color, use gel food coloring instead of liquid.
Keywords: Red Velvet Cookies, S’mores Cookies, Oreo Cookies, White Chocolate, Marshmallow Topped Cookies, Dessert Cookies, Holiday Cookies
