Description

Classic Red Velvet S’mores Cookies combine the rich, tender texture of red velvet cookies with the irresistible flavors of white chocolate, Oreo chunks, and toasted marshmallow topping, creating a delightful twist on traditional s’mores. These cookies are perfect for an indulgent treat with a vibrant red hue and a gooey finish.

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 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

For the topping:

18 marshmallows

Instructions

Preparation: Preheat your oven to 350°F (175°C). Measure out all ingredients and chop Oreo cookies into roughly ½-inch pieces to keep their texture distinct in the cookies.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Sift if desired to remove lumps. Set aside.
Cream butter and sugars: In a large bowl, beat the softened butter with brown sugar and sugar for about 3 minutes until the mixture is light, fluffy, and pale in color, incorporating air for tender cookies.
Add wet ingredients: Beat in the room-temperature egg, egg yolk, vanilla essence, and red food coloring until uniformly combined and the dough has a vibrant red color, about 1-2 minutes.
Combine wet and dry: Add the dry ingredients mixture to the wet ingredients and stir until just combined to avoid a dense cookie texture.
Fold in mix-ins: Gently fold in white chocolate chips and chopped Oreos by hand to maintain their texture and distribute evenly through the dough.
Scoop and bake: Using a cookie scoop, drop dough onto baking sheets about 2 inches apart. Bake for 10 minutes until cookies are set but slightly underbaked in the center.
Add marshmallows: Remove from oven and immediately press one marshmallow on top of each cookie, nestling it gently into the warm dough. Return to oven for 2-3 minutes until marshmallows are lightly toasted and start to soften.
Final toppings and cooling: Remove from oven and top each marshmallow with a few white chocolate chips and a small piece of crushed Oreo; residual heat will soften the chocolate. Let rest on the baking sheet for 2 minutes to firm up, then transfer to a wire rack to cool completely.

Notes

Use room-temperature butter and eggs for better mixing and texture.
Do not overmix the dough to keep cookies tender, especially after adding flour.
Press marshmallows into the warm cookies immediately to ensure they stick well and toast properly.
Let the cookies cool adequately before handling to avoid breakage.
For extra flavor, you can add a pinch of espresso powder to enhance the chocolate notes.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Red Velvet Cookies, S'mores Cookies, Oreo Cookies, White Chocolate, Marshmallow, Dessert, Baked Cookies