Classic Red Velvet S’mores Cookies Recipe

Introduction

These Classic Red Velvet S’mores Cookies combine the rich flavors of red velvet with the gooey sweetness of marshmallows and the crunch of Oreos. Perfectly soft and slightly toasted on top, they make a delightful treat for any occasion.

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

1. Step 1: Preheat your oven to 350°F. Prepare all ingredients and chop the Oreo cookies into roughly ½-inch pieces for distinct texture in the cookies.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter with both sugars for about 3 minutes until light, fluffy, and pale.
4. Step 4: Add the room-temperature egg, egg yolk, vanilla essence, and red food coloring to the creamed mixture. Beat until fully incorporated and the dough is evenly red.
5. Step 5: Stir the dry ingredients into the wet mixture until just combined, then fold in the white chocolate chips and chopped Oreos by hand.
6. Step 6: Scoop dough onto a baking sheet about 2 inches apart. Bake for 10 minutes until the cookies are set but slightly underbaked in the center.
7. 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.
8. Step 8: Immediately 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 for better dough consistency and texture.
• For extra gooeyness, use larger marshmallows or add an extra one per cookie.
• Substitute dark chocolate chips for white chocolate chips to balance the sweetness.
• If you prefer less red coloring, reduce it by half or adjust to your taste.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep marshmallows soft, avoid refrigeration as it can make them hard. Reheat gently in a microwave for 10-15 seconds if desired to soften marshmallows before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie instead of Oreos?

Yes, you can substitute Oreos with any crunchy cookie of your choice, like chocolate chip cookies or graham crackers, to change the texture and flavor.

How can I make these cookies gluten-free?

Use a gluten-free all-purpose flour blend that measures cup-for-cup like regular flour. Ensure that other ingredients like baking soda and cocoa powder are also gluten-free certified.

Classic Red Velvet S’mores Cookies Recipe

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★★★★★

4.8 from 90 reviews

• Author: Andria
• Total Time: 35 minutes
• Yield: 18 cookies 1x

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Description

These Classic Red Velvet S’mores Cookies combine the rich, velvety flavor of red velvet with the playful crunch of Oreo cookies and the gooey delight of toasted marshmallows. Enhanced with white chocolate chips and a perfect balance of cocoa and sweetness, these cookies offer a nostalgic twist on traditional s’mores, baked to a soft, chewy perfection.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat Oven and Prep Ingredients: Preheat your oven to 350°F (175°C). Prepare all ingredients, chopping Oreo cookies into roughly ½-inch pieces to maintain texture in the cookies.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Sift if possible to eliminate lumps. Set aside.
3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with brown sugar and granulated sugar for about 3 minutes until light, fluffy, and pale in color, incorporating air for tender cookies.
4. Add Wet Ingredients and Color: Incorporate the room-temperature egg, egg yolk, vanilla essence, and red food coloring into the creamed butter-sugar mixture. Beat for 1-2 minutes until fully combined and the dough is evenly bright red.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid developing gluten and ensuring soft cookies.
6. Fold in Add-ins: Fold in the white chocolate chips and chopped Oreo pieces by hand to evenly distribute without crushing them.
7. Scoop and Bake Cookies: Drop dough scoops about 2 inches apart on a prepared baking sheet. Bake for 10 minutes until cookies are set but still slightly underbaked in the center.
8. Add Marshmallows and Toast: Remove cookies from the oven, press one marshmallow onto the center of each cookie gently, then return to oven for 2-3 minutes until marshmallows are lightly toasted and soft.
9. Finish Topping and Cool: Immediately after toasting marshmallows, add a few extra white chocolate chips and a small piece of crushed Oreo on top. Let cookies rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely to avoid breakage.

Notes

• Ensure butter and eggs are at room temperature to achieve the best texture and incorporation.
• Do not overmix the dough once dry ingredients are added to keep cookies tender.
• Press marshmallows gently to avoid smashing the cookie but ensure they nestle into the warm dough.
• Letting cookies rest on the baking sheet before moving prevents them from breaking.
• You can substitute regular Oreos with gluten-free Oreos if desired, but overall recipe is not gluten-free as is.
• For a more intense red velvet color, increase red food coloring slightly but do not exceed 1.5 tbsp total.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: red velvet cookies, s’mores cookies, Oreo cookies, white chocolate, marshmallow cookies, dessert, cookies recipe