Classic Red Velvet S’mores Cookies Recipe

Introduction

These Classic Red Velvet S’mores Cookies combine the rich, tender texture of red velvet with gooey marshmallows and crunchy Oreo pieces for a fun and indulgent treat. Perfect for cozy evenings or sharing with friends, they bring a playful twist to traditional cookies.

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

Instructions

1. Step 1: Preheat your oven to 350°F. Chop the Oreo cookies into roughly ½-inch pieces and measure out all your ingredients.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter with brown sugar and sugar for about 3 minutes until light, fluffy, and pale.
4. Step 4: Add the room-temperature egg, egg yolk, vanilla essence, and red food coloring. Beat until fully incorporated and the dough is uniformly red.
5. Step 5: Stir the dry ingredients into the wet ingredients until just combined. Fold in the white chocolate chips and chopped Oreos gently by hand.
6. Step 6: Scoop the dough onto a baking sheet about 2 inches apart. Bake for 10 minutes until cookies are set but centers still slightly underbaked.
7. Step 7: Remove from oven and immediately press one marshmallow onto the center of each cookie. Return to oven for 2-3 minutes until marshmallows are lightly toasted and softened.
8. Step 8: 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, then transfer to a cooling rack to cool completely.

Tips & Variations

• Use room-temperature butter and eggs for the best creaming results and tender texture.
• For extra gooey marshmallows, switch to jumbo-sized marshmallows and adjust baking times accordingly.
• Try swapping white chocolate chips for dark chocolate for a richer contrast.
• To intensify the red velvet flavor, add a teaspoon of vinegar or buttermilk to the dough.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep marshmallows soft, place a slice of bread in the container to maintain moisture. Reheat gently in a microwave for 5-10 seconds if desired to soften the marshmallow again.

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 or dark chocolate chips work well and create a different flavor profile. Just be aware it will alter the classic sweet contrast of the original recipe.

Why are my cookies spreading too much?

Make sure your butter is soft but not melted, and don’t overmix the dough once you add the dry ingredients. Overmixing or using melted butter can cause cookies to spread excessively.

Classic Red Velvet S’mores Cookies Recipe

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★★★★★

4.6 from 353 reviews

• Author: Zoe
• Total Time: 35 minutes
• Yield: 18 cookies 1x

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Description

These Classic Red Velvet S’mores Cookies combine the rich, tender texture of red velvet cookies with the gooey sweetness of toasted marshmallows and crunchy Oreo pieces, finished with bursts of creamy white chocolate chips. Perfect for a nostalgic yet sophisticated twist on a beloved campfire treat baked right in your oven.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Measure out and prepare all ingredients, chopping the Oreo cookies into chunky ½-inch pieces to ensure texture in the cookies.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined and free of lumps. Set aside.
3. Cream 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 in color. This aeration helps achieve a tender cookie texture.
4. Add Eggs and Flavors: Incorporate the room-temperature egg, egg yolk, vanilla essence, and red food coloring into the creamed butter and sugar mixture. Beat thoroughly for 1 to 2 minutes until the dough takes on a uniform vibrant red color.
5. Combine Dry and Wet: Gradually add the dry flour mixture into the wet ingredients, stirring gently just until combined to avoid overmixing and dense cookies. Then fold in the white chocolate chips and chopped Oreo pieces carefully by hand to keep the mix-ins intact.
6. Scoop and Bake: Using a cookie scoop, portion the dough onto a baking sheet lined with parchment paper, spacing the cookies about 2 inches apart. Bake in the preheated oven for 10 minutes or until the cookie edges are set but centers remain slightly underbaked.
7. Add Marshmallow Topping: Remove the baking sheet from the oven and immediately press one marshmallow gently into the center of each cookie so it nestles into the warm surface. Return the cookies to the oven and bake for an additional 2 to 3 minutes until the marshmallows are lightly toasted and beginning to soften.
8. Final Touch: Right after baking, top each marshmallow with a few more white chocolate chips and a small piece of crushed Oreo. The residual heat will softly melt the chocolate chips.
9. Cool and Set: Allow the cookies to rest on the baking sheet for about 2 minutes to firm up, then transfer them to a wire rack to cool completely to avoid breakage and ensure they hold their shape.

Notes

• Use room-temperature butter and eggs for optimal creaming and dough consistency.
• Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
• Press marshmallows onto cookies immediately after initial baking for best melting results.
• Allow cookies to rest briefly on the baking sheet before moving to cooling rack to prevent crumbling.
• Chopping Oreos into larger pieces provides a satisfying crunchy texture.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Red Velvet Cookies, S’mores Cookies, Oreo Cookies, White Chocolate, Marshmallow Cookies, Baked Cookies, Holiday Cookies