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.

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 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.
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.
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.
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.
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.
Fold in Add-ins: Fold in the white chocolate chips and chopped Oreo pieces by hand to evenly distribute without crushing them.
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.
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.
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