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.
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). Measure out and prepare all ingredients, chopping the Oreo cookies into chunky ½-inch pieces to ensure texture in the cookies.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
