Classic Red Velvet S’mores Cookies Recipe

Introduction

These Classic Red Velvet S’mores Cookies combine the rich, tender texture of red velvet with the gooey delight of toasted marshmallows and chunks of Oreo cookies. Perfect for a cozy treat, they bring a fun twist to traditional s’mores flavors in cookie form.

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 ½-inch pieces)
• 18 marshmallows (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F. Prepare by measuring all ingredients and chopping the Oreo cookies into roughly ½-inch pieces to keep them chunky.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
3. Step 3: In a large bowl, beat the softened butter with both sugars for about 3 minutes until light, fluffy, and pale.
4. Step 4: Add the egg, egg yolk, vanilla essence, and red food coloring to the butter-sugar mixture. Beat until the dough is a consistent vibrant 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 to prevent crushing.
6. Step 6: Scoop dough onto a baking sheet about 2 inches apart. Bake for 10 minutes until edges are set but centers remain slightly underbaked.
7. Step 7: Remove from oven and immediately press one marshmallow onto the center of each cookie. Return to the oven for 2-3 minutes until marshmallows are lightly toasted and soft.
8. Step 8: Take cookies out and top each marshmallow with a few white chocolate chips and a small piece of crushed Oreo. Let 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 to ensure smooth mixing and tender cookies.
• For extra gooey marshmallows, slightly underbake the cookies before adding marshmallows.
• Substitute dark chocolate chips for white chocolate chips if preferred.
• Try using flavored Oreos like mint or peanut butter for a unique twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. To enjoy warm, reheat in a microwave for 10-15 seconds to soften the marshmallow and chocolate. Avoid refrigeration as it can dry out the cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of white chocolate?

Yes, regular or dark chocolate chips work well and can add a richer chocolate flavor if you prefer.

What if I don’t have red food coloring?

You can omit the red food coloring for a classic chocolate cookie, though the distinctive red velvet look will be missing.

Classic Red Velvet S’mores Cookies Recipe

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Classic Red Velvet S’mores Cookies combine the rich, tangy flavor of red velvet with the gooey, toasted marshmallow goodness of s’mores, all packed into a soft, chewy cookie studded with crunchy Oreo pieces and melty white chocolate chips. These indulgent cookies are perfect for baking lovers who want a fun twist on a traditional treat, complete with a beautiful red color and irresistible texture.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 33 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the cookies:

• 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 ½-inch pieces)

For the topping:

• 18 marshmallows

Instructions

1. Preheat and prep: Preheat your oven to 350°F (175°C). Measure and prepare all ingredients. Chop Oreo cookies into rough ½-inch pieces, ensuring they remain chunky for texture.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sift if desired to break up cocoa lumps, then set aside.
3. Cream butter and sugars: In a large bowl, beat softened unsalted butter with brown sugar and sugar for about 3 minutes until the mixture is light, fluffy, and pale. This incorporates air for tender cookies.
4. Add eggs and flavorings: Beat in the room-temperature egg, egg yolk, vanilla essence, and red food coloring until fully combined and the dough has a uniform vibrant red color, about 1-2 minutes.
5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients and stir gently until just combined. Avoid overmixing to keep cookies tender.
6. Fold in mix-ins: Gently fold in the white chocolate chips and chopped Oreo pieces by hand to distribute them evenly without crushing.
7. Shape and bake: Scoop cookie dough onto baking sheets about 2 inches apart using a cookie scoop for uniformity. Bake for 10 minutes until cookies are set but slightly underbaked in the center.
8. Add marshmallows and finish baking: Remove cookies from the oven and press one marshmallow gently into the center of each warm cookie. Return to the oven and bake for 2-3 more minutes until marshmallows are lightly toasted and softened.
9. Top and cool: Immediately top each marshmallow with a few extra white chocolate chips and a small piece of crushed Oreo; residual heat softens the chocolate. Let cookies rest on the baking sheet for 2 minutes to set then transfer to a cooling rack to cool completely.

Notes

• Use room-temperature butter and eggs to ensure smooth mixing and even baking.
• Do not overmix dough after adding dry ingredients to avoid tough cookies.
• Chopping Oreos into larger chunks gives a nice contrast in texture.
• Press marshmallows onto warm cookies immediately after the initial bake for best melting and toasting.
• Rest cookies on baking sheet briefly before cooling rack to prevent breaking apart.
• Cookies can be stored in an airtight container for up to 3 days for best freshness.

Keywords: Red Velvet Cookies, S’mores Cookies, White Chocolate Chips, Oreo Cookies, Marshmallow Cookies, Baked Cookies, Dessert, American Cookies