Introduction

These Classic Red Velvet S’mores Cookies combine the rich, tender crumb of red velvet with the gooey charm of toasted marshmallows and the crunch of Oreos. Perfect for a cozy treat, they bring s’mores indoors with a festive twist.

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 ½-inch pieces)
18 marshmallows

Instructions

Step 1: Preheat your oven to 350°F. Prepare your ingredients by measuring and chopping the Oreos 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 both 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 fully combined and the dough is an even red color.
Step 5: Stir the dry ingredients into the wet mixture until just combined. Then fold in 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 cookies are set but slightly underbaked in the center.
Step 7: Remove from oven and press one marshmallow gently onto the center of each cookie. Return to oven for 2-3 minutes until marshmallows are lightly toasted and soft.
Step 8: Immediately top each marshmallow with a few white chocolate chips and a small piece of crushed Oreo. Let the cookies rest on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

Use room-temperature butter and eggs to ensure smooth mixing and fluffy texture.
For extra gooey marshmallows, broil the cookies for 30 seconds instead of baking again, watching closely to prevent burning.
Swap white chocolate chips for dark or milk chocolate chips if preferred.
Try using gluten-free flour to make a gluten-free version, adjusting baking time as needed.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 1 month and thaw at room temperature before serving. Reheat briefly in the oven to refresh the marshmallow softness.

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 white chocolate chips with milk or dark chocolate chips to adjust the flavor to your liking.

How do I prevent the marshmallows from burning?

Watch the marshmallows closely during the final baking step; remove the cookies as soon as the marshmallows are lightly toasted and soft to prevent burning.

Classic Red Velvet S’mores Cookies Recipe

Print Recipe

★★★★★

4.4 from 137 reviews

These Classic Red Velvet S’mores Cookies combine the rich, velvety texture of red velvet cookies with decadent white chocolate chips, chunks of Oreo cookies, and toasted marshmallows on top, creating a delightful twist on traditional s’mores. Perfectly soft with a touch of cocoa, these cookies are irresistibly festive and deliciously gooey.

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 Prep: Preheat your oven to 350°F (175°C). Prepare all ingredients by measuring and chopping the Oreo cookies into roughly ½-inch pieces to maintain texture.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until thoroughly combined. Sift if possible to remove lumps; set aside.
Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with both the brown and granulated sugars for about 3 minutes until the mixture is light, fluffy, and pale, incorporating air for tender cookies.
Add Wet Ingredients: Add the room temperature egg, egg yolk, vanilla essence, and red food coloring to the creamed butter and sugar mixture. Beat for 1-2 minutes until the dough is vibrant red and uniform in color without streaks.
Combine Dough: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid dense cookies. Fold in the white chocolate chips and chopped Oreo cookies by hand, preserving the mix-ins’ texture.
Scoop and Bake: Use a cookie scoop or spoon to drop dough balls onto a baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10 minutes until cookies are set but centers remain slightly underbaked.
Add Marshmallows and Toast: Remove the cookies from the oven and immediately press one marshmallow onto the center of each cookie, nestling it into the warm dough. Return the tray to the oven and bake for an additional 2-3 minutes until marshmallows are lightly toasted and soft.
Top and Cool: Take cookies out of the oven and immediately sprinkle a few white chocolate chips and a small piece of crushed Oreo on top of each marshmallow. Let the cookies rest on the baking sheet for 2 minutes to set before transferring them to a cooling rack to cool completely.

Notes

For best results, use room temperature butter and eggs to ensure smooth mixing and even baking.
Do not overmix the dough once the flour mixture is added to keep cookies tender.
Spacing cookies about 2 inches apart helps them bake evenly without spreading into one another.
Letting the cookies rest briefly on the baking sheet after baking helps maintain their structure and prevents them from breaking when moved.
Use white chocolate chips and Oreos of good quality for the best flavor and texture contrast.

Keywords: Red Velvet Cookies, S’mores Cookies, Oreo Cookies, White Chocolate, Marshmallow Topping, Dessert Cookies, Holiday Cookies