Classic Red Velvet S’mores Cookies Recipe
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.
- 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
