Classic Red Velvet S’mores Cookies Recipe
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.
- 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
