Classic 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
Scale
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
