Introduction

These Classic Red Velvet S’mores Cookies combine the rich flavors of red velvet with gooey marshmallows and crunchy Oreo pieces. Perfectly soft and chewy, they’re an irresistible treat for any occasion. Get ready to bake a batch of show-stopping cookies that everyone will love!

Classic Red Velvet S'mores Cookies Recipe - Recipe Image

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 (for topping)

Instructions

Step 1: Preheat your oven to 350°F. Measure out all your ingredients and chop the Oreo cookies into roughly ½-inch pieces, keeping them chunky to stay distinct in the cookies.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sift if possible to break up lumps, then set aside.
Step 3: In a large bowl, beat the softened butter with the brown sugar and sugar for about 3 minutes until light, fluffy, and pale. Using room-temperature butter helps create tender cookies.
Step 4: Add the egg, egg yolk, vanilla essence, and red food coloring to the creamed butter mixture. Beat for 1-2 minutes until fully incorporated and the dough is a uniform vibrant red.
Step 5: Stir the dry ingredient mixture into the wet ingredients until just combined to avoid dense cookies. Fold in the white chocolate chips and chopped Oreos gently by hand.
Step 6: Scoop dough onto a baking sheet about 2 inches apart. Bake for 10 minutes until the cookies are set but slightly underbaked in the center. Remove from oven and press one marshmallow onto the center of each cookie.
Step 7: Return the cookies to the oven for 2-3 minutes until marshmallows are toasted and soft. Immediately top each marshmallow with additional white chocolate chips and a small piece of crushed Oreo.
Step 8: Let cookies rest on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely. This helps them set without breaking apart.

Tips & Variations

For extra richness, use browned butter instead of regular softened butter.
Swap white chocolate chips for dark or milk chocolate for a different flavor balance.
If you prefer smaller Oreo pieces, chop them more finely but avoid pulverizing them into crumbs.
Use mini marshmallows if you like smaller melty toppings spread across each cookie.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm in a low oven for 5 minutes or microwave briefly to restore gooey marshmallow texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of white chocolate?

Yes, regular milk or dark chocolate chips can be used as a substitute. They provide a different but delicious flavor contrast to the red velvet base.

Why are my cookies spreading too much?

Make sure your butter is softened but not melted, and avoid overmixing the dough once the dry ingredients are added. Chilling the dough for 30 minutes before baking can also help control spreading.

Classic Red Velvet S’mores Cookies Recipe

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★★★★★

4.9 from 115 reviews

Delight in these Classic Red Velvet S’mores Cookies featuring a rich red velvet dough studded with white chocolate chips and crunchy Oreo pieces, topped with toasted marshmallows for a gooey, nostalgic treat perfect for any occasion.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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 1/2-inch pieces)

For the topping:

18 marshmallows

Instructions

Prepare the Mise en Place and Preheat: Preheat your oven to 350°F. Measure all ingredients and have them ready. Chop the Oreo cookies into roughly ½-inch pieces to ensure they remain distinct in the cookie.
Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Sift if possible to remove lumps, then set aside.
Cream the Butter and Sugars: In a large bowl, beat the softened unsalted butter with brown sugar and sugar for about 3 minutes until light, fluffy, and pale.
Add Wet Ingredients and Color: Incorporate the room-temperature egg, egg yolk, vanilla essence, and red food coloring into the creamed mixture. Beat until the dough is uniformly vibrant red with no streaks.
Combine Dough and Add Mix-Ins: Add the dry ingredient mixture to the wet ingredients and stir until just combined to avoid toughness. Fold in the white chocolate chips and chopped Oreo cookies carefully by hand.
Bake Initial Cookies and Add Marshmallows: Scoop dough onto a baking sheet spaced about 2 inches apart. Bake for 10 minutes until cookies are set but center remains slightly underbaked. Immediately press a marshmallow into the center of each cookie and bake 2-3 minutes more until marshmallows are lightly toasted and softening.
Finish and Cool: Remove from oven and 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 to firm up before transferring to a cooling rack to cool completely, preventing breakage.

Notes

Using room-temperature butter and eggs helps achieve a smooth dough and fluffy texture.
Do not overmix the dough once the dry ingredients are added to avoid dense cookies.
Chopping Oreo cookies into chunks rather than crumbs ensures texture and visual appeal.
Press marshmallows onto warm cookies right after baking for best melting effect.
Allow cookies to rest briefly on the pan before moving to avoid breakage.

Keywords: red velvet cookies, s’mores cookies, white chocolate cookies, Oreo cookies, marshmallow topping, baked cookies, dessert recipe