Classic Red Velvet S’mores Cookies Recipe
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.
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in mix-ins: Gently fold in the white chocolate chips and chopped Oreo pieces by hand to distribute them evenly without crushing.
- 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.
- 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.
- 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
