Description
These Classic Red Velvet S’mores Cookies combine the rich, tender texture of red velvet cookies with gooey toasted marshmallows and chunks of white chocolate and Oreo cookies for an indulgent, delightful treat perfect for any occasion.
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
- Prepare the Mise en Place and Preheat: Preheat your oven to 350°F. Measure out all ingredients while the oven heats. Chop the Oreo cookies into roughly ½-inch pieces to keep them chunky and distinct in the cookies. Proper prep ensures smooth baking without scrambling.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Sifting is optional but helps break up lumps. Set aside for later use.
- Cream the Butter and Sugars: In a large bowl, beat the softened unsalted butter with the brown and granulated sugars on medium speed for about 3 minutes until light, fluffy, and pale. This step incorporates air to create tender cookies.
- Add Wet Ingredients and Color: Add the room-temperature egg, egg yolk, vanilla essence, and red food coloring to the creamed mixture. Beat until fully combined and the dough takes on a vibrant, uniform red color, about 1-2 minutes.
- Combine Dough and Add Mix-Ins: Gradually add the dry ingredient mixture into the wet ingredients and stir just until combined to avoid toughness. Fold in the white chocolate chips and chopped Oreos gently to distribute evenly without crushing.
- Bake Initial Cookies and Add Marshmallows: Using a cookie scoop, place dough balls about 2 inches apart on a baking sheet. Bake for 10 minutes until cookies are set but centers are slightly underbaked. Remove from oven and immediately press one marshmallow onto the center of each cookie. Return to oven for 2-3 minutes until marshmallows are lightly toasted and softened.
- Finish and Cool: Remove the cookies again and top each marshmallow with a few white chocolate chips and a small piece of crushed Oreo. Let them rest on the baking sheet for 2 minutes to set before transferring to a cooling rack to cool completely. This prevents breakage and ensures perfect texture.
Notes
- Room temperature butter and eggs help achieve a smooth, well-incorporated dough for tender cookies.
- Do not overmix once dry ingredients are added to avoid dense cookies.
- Press marshmallows onto warm cookies immediately after baking for best melting effect.
- Rest cookies briefly on baking sheet after final topping to avoid breaking when transferring.
- Use a cookie scoop for evenly sized cookies and consistent baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cookies, S'mores Cookies, Oreo Cookies, White Chocolate, Marshmallow Cookies, Dessert, Baking Recipe
