Classic Red Velvet S’mores Cookies Recipe
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.
- 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
