Introduction

These Classic Red Velvet S’mores Cookies combine the rich, tender crumb of red velvet with the nostalgic flavors of s’mores. Packed with Oreo chunks, white chocolate chips, and toasted marshmallows, they make an irresistibly fun treat for any occasion.

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. Prepare all ingredients, chopping Oreo cookies into roughly ½-inch pieces.
Step 2: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat softened butter with brown and white sugars for about 3 minutes until light and fluffy.
Step 4: Add the egg, egg yolk, vanilla essence, and red food coloring to the butter mixture. Beat until the dough is evenly red and fully incorporated.
Step 5: Gradually add the dry ingredients and stir until just combined. Fold in white chocolate chips and chopped Oreos by hand to keep mix-ins intact.
Step 6: Scoop dough onto a baking sheet about 2 inches apart. Bake for 10 minutes until set but slightly underbaked in the center.
Step 7: Remove cookies from oven and press one marshmallow onto the center of each cookie. Return to oven for 2-3 minutes until marshmallows toast and soften.
Step 8: 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, 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, switch to mini marshmallows and add them midway through baking.
Substitute semi-sweet chocolate chips if you prefer less sweetness than white chocolate.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. To refresh, warm briefly in the microwave to soften the marshmallows. For longer storage, freeze the cookies for up to 1 month and thaw at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of white chocolate?

Yes, you can substitute semi-sweet or milk chocolate chips if you prefer. White chocolate adds a creamy sweetness, but regular chocolate works well too.

How do I prevent the marshmallows from burning?

Keep a close eye during the last 2-3 minutes of baking when the marshmallows toast. They should lightly brown and soften, not char. You can also place the cookies on a middle rack to avoid direct heat from the broiler element.

Classic Red Velvet S’mores Cookies Recipe

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4.4 from 135 reviews

Indulge in these Classic Red Velvet S’mores Cookies, a delicious twist on traditional cookies combining the rich flavors of red velvet with chunks of Oreo cookies, white chocolate chips, and a toasted marshmallow topping. Perfectly soft, slightly underbaked centers topped with gooey toasted marshmallows and extra chocolate make these cookies an irresistible treat.

Author: Zane
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, 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
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

Preheat and Prepare: Preheat your oven to 350°F (175°C). Measure and prepare all ingredients, including chopping the Oreo cookies into ½-inch chunks 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 to combine and break up any lumps. Set aside.
Cream Butter and Sugars: In a large bowl, beat the softened butter with the brown sugar and granulated sugar for about 3 minutes until light, fluffy, and pale in color, incorporating air to make tender cookies.
Add Wet Ingredients: Beat in the room-temperature egg, egg yolk, vanilla essence, and red food coloring until the mixture is vibrant red and smooth, about 1-2 minutes. Ensure even color distribution.
Combine Wet and Dry: Stir the dry ingredient mixture into the wet ingredients gently until just combined to avoid dense cookies. Fold in the white chocolate chips and chopped Oreo pieces carefully, preserving their texture.
Shape and Bake: Scoop cookie dough onto a baking sheet spaced 2 inches apart. Bake for 10 minutes until cookies are set but centers remain slightly underbaked for softness.
Add Marshmallow Topping: Remove cookies from oven and immediately press one marshmallow onto the center of each cookie, nestling it into the warm dough. Return to oven for 2-3 minutes until marshmallows are lightly toasted and softened.
Finish and Cool: Remove from oven and quickly top each marshmallow with additional 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

Use room temperature butter and eggs for smoother mixing and even baking.
Do not overmix the dough to keep cookies tender and not dense.
Underbaking the cookies slightly ensures a soft chewy center.
Let the cookies rest on the baking sheet after baking to set properly before moving.
Chopping Oreos coarsely maintains texture and distinct cookie pieces in the dough.

Keywords: Red velvet cookies, S’mores cookies, Oreo cookies, white chocolate, marshmallow topping, dessert cookies, chewy cookies, holiday cookies