Dessert

Classic Red Velvet S’mores Cookies Recipe

ByMarina Montclair February 27, 2026February 27, 2026

Introduction

Classic Red Velvet S’mores Cookies combine the rich flavors of red velvet and the nostalgic gooeyness of s’mores in one delightful treat. These cookies feature chunks of Oreo and white chocolate chips, topped with toasted marshmallows for the perfect indulgence. They’re sure to impress both kids and adults alike!

A stack of five thick red velvet cookies sits on a white marbled surface, each cookie topped with one or two large toasted marshmallows that have a golden-brown char on top, scattered white chocolate chips, and small pieces of crushed dark chocolate cookies with cream filling. Around the cookies are a few loose chocolate cookie pieces and marshmallows. To the side, part of a tray with more cookies is visible, and a textured dark red cloth adds warmth to the right edge of the image. The cookies have a soft, slightly chewy texture with vibrant red color. photo taken with an iphone --ar 4:5 --v 7

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 all ingredients and chop the Oreo cookies 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 brown sugar and sugar 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 uniform in color.
Step 5: Stir the dry ingredients into the wet ingredients until just combined. Fold in white chocolate chips and chopped Oreos carefully by hand.
Step 6: Scoop dough onto a baking sheet about 2 inches apart and bake for 10 minutes until set but slightly underbaked in the center.
Step 7: Remove from oven and press one marshmallow onto the center of each cookie. Return to oven for 2-3 minutes until marshmallows are toasted and soft.
Step 8: Immediately top each marshmallow with additional white chocolate chips and crushed Oreo pieces. Let cookies rest on the baking sheet for 2 minutes before transferring to a cooling rack.

Tips & Variations

Use room-temperature butter and eggs for smoother mixing and better texture.
For a deeper red color, increase the red food coloring slightly, but avoid using too much to prevent a bitter taste.
Swap white chocolate chips for milk or dark chocolate chips for a different flavor profile.
Try mini marshmallows if you prefer smaller, more evenly toasted toppings.

Storage

Store cookies in an airtight container at room temperature for up to 3 days to keep marshmallows soft. For longer storage, freeze cookies without marshmallows for up to 2 months and add fresh marshmallows before serving. To reheat, warm cookies briefly in a low oven or microwave to soften marshmallows again.

How to Serve

A stack of five rich red velvet cookies lies on a white marbled surface, each cookie topped with a mix of toasted, golden-brown marshmallow pieces, broken black chocolate cookie bits, and scattered white chocolate chips. The cookies have a soft, thick texture with a deep red color, and crumbs are sprinkled around them. To the right, a deep red textured cloth adds a cozy feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for these cookies?

Yes, you can substitute all-purpose flour with a gluten-free blend, but ensure it contains xanthan gum or a similar binder to maintain texture. Baking times may vary slightly.

What if I don’t have red food coloring?

Without red food coloring, the cookies will be more of a chocolate cookie with Oreo and marshmallow flavors. You can try using natural alternatives like beet juice, but this may alter the taste and color intensity.