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Classic Red Velvet S’mores Cookies Recipe

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4.5 from 105 reviews

Classic Red Velvet S’mores Cookies combine the nostalgic flavors of red velvet cake, Oreo cookies, and toasted marshmallows in a chewy cookie with white chocolate chips. These cookies are perfect for indulging your sweet tooth with their vibrant color, rich cocoa flavor, and gooey marshmallow topping.

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
  • 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
  • Additional white chocolate chips for topping
  • Small pieces of crushed Oreo cookies for topping

Instructions

  1. Prepare the Mise en Place and Preheat: Preheat your oven to 350°F (175°C). While the oven heats, measure and prep all your ingredients, including chopping the Oreo cookies into roughly ½-inch chunks so they stay distinct in the cookie dough and don’t turn into crumbs.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Sifting is optional but helps break up lumps. Set this dry mix aside.
  3. Cream the Butter and Sugars: In a large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar for about 3 minutes until the mixture is light, fluffy, and pale. This incorporates air for tender cookies. Use room temperature butter to avoid tough cookies.
  4. Add Wet Ingredients and Color: Add the room temperature egg, egg yolk, vanilla essence, and red food coloring to the creamed butter and sugar mixture. Beat until fully incorporated and the dough is a vibrant uniform red color, about 1-2 minutes.
  5. Combine Dough and Add Mix-Ins: Gradually add the dry ingredients from step 2 into the wet mixture, stirring just until combined to avoid dense cookies. Then fold in the white chocolate chips and the chopped Oreo pieces gently by hand to keep them intact and well-distributed.
  6. Bake Initial Cookies and Add Marshmallows: Scoop the cookie dough onto a baking sheet about 2 inches apart using a cookie scoop for uniform size. Bake for 10 minutes until the cookies are set but still slightly underbaked in the center. Remove from oven and immediately press one marshmallow onto the center of each cookie, gently nestling it into the warm dough. Return to oven and bake for 2-3 more minutes until marshmallows are lightly toasted and softened.
  7. Finish and Cool: Remove the cookies from the oven and promptly top each marshmallow with a few extra white chocolate chips and a small crushed Oreo piece. The residual heat will soften the chocolate. Let the cookies rest on the baking sheet for 2 minutes to firm up, then transfer to a cooling rack to cool completely. This prevents breakage when moving the cookies.

Notes

  • Use room temperature butter and eggs for easy mixing and best texture.
  • Do not overmix the dough once flour is added to keep cookies tender.
  • Press marshmallows onto cookies immediately after first bake while warm to ensure they stick well.
  • Allow cookies to cool properly before handling to prevent them from falling apart.
  • Chopped Oreos add texture and bursts of chocolate flavor inside and on top.

Keywords: red velvet cookies, s'mores cookies, Oreo cookies, marshmallow cookies, white chocolate chips, baked cookies, dessert recipe

Find it online: https://bitesizedbenny.com/classic-red-velvet-smores-cookies-recipe/