Introduction

These Classic Red Velvet S’mores Cookies combine vibrant red velvet flavor with the gooey delight of marshmallows and the crunch of Oreos. Perfect for a special treat, they bring a playful twist to traditional cookies that everyone will love.

Classic Red Velvet S'mores Cookies Recipe - Recipe Image

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

Step 1: Preheat your oven to 350°F. While the oven heats, measure out all your ingredients and chop the Oreo cookies into roughly ½-inch pieces to keep them chunky in the cookies. Preparing everything in advance helps avoid scrambling during baking.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Sift if desired to break up cocoa lumps, then set aside.
Step 3: In a large bowl, beat the softened butter with the brown sugar and sugar for about 3 minutes until the mixture is light, fluffy, and pale. Using room-temperature butter ensures smooth creaming and tender cookies.
Step 4: Add the egg, egg yolk, vanilla essence, and red food coloring to the creamed butter mixture. Beat until fully incorporated and the dough has an even, vibrant red color, about 1-2 minutes.
Step 5: Add the dry ingredients from step 2 to the wet mixture and stir just until combined to avoid dense cookies. Fold in the white chocolate chips and chopped Oreos gently by hand to keep them intact.
Step 6: Scoop the dough onto a baking sheet about 2 inches apart for uniform cookies. Bake for 10 minutes until the cookies are set but still slightly underbaked in the center. Remove from the oven, then immediately press one marshmallow onto the center of each cookie, nestling it gently into the warm dough. Return to the oven for 2-3 minutes until the marshmallows are lightly toasted and softening.
Step 7: Remove cookies from the oven and top each marshmallow with a few white chocolate chips and a small piece of crushed Oreo to soften from residual heat. Let the cookies rest on the baking sheet for 2 minutes before transferring to a cooling rack. This allows them to set enough to handle without breaking.

Tips & Variations

Use room-temperature butter and eggs to ensure ingredients blend smoothly and create tender cookies.
Try substituting milk chocolate chips instead of white chocolate for a different flavor.
If you prefer less sweetness, reduce the sugar slightly or omit extra white chocolate chips on top.
To make the marshmallow topping easier, place mini marshmallows instead of full-sized ones.

Storage

Store cookies in an airtight container at room temperature for up to 3 days to keep them soft and chewy. For longer storage, freeze the baked cookies for up to 1 month. Reheat gently in a microwave or warm oven to restore gooey marshmallow texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let the dough come to room temperature before scooping and baking for best results.

What if I don’t have red food coloring?

You can omit the red food coloring and still enjoy delicious chocolate-oreo cookies, but the classic red velvet color will be missing. Alternatively, try natural coloring options like beet juice for a subtle hue.

Classic Red Velvet S’mores Cookies Recipe

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4.8 from 86 reviews

Classic Red Velvet S’mores Cookies combine the rich, decadent flavor of red velvet with the nostalgic treat of s’mores, featuring chunks of Oreo cookies and white chocolate chips, topped with toasted marshmallows for a gooey finish.

Author: Lena
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the cookies:

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)

For the topping:

18 marshmallows

Instructions

Prepare the Mise en Place and Preheat: Preheat your oven to 350°F. While the oven heats, measure out all your ingredients and have them ready. Chop the Oreo cookies into roughly ½-inch pieces—you want them chunky enough to stay distinct in the cookie, not pulverized into crumbs. This prep work ensures you won’t scramble mid-bake when timing matters.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sift if you have a sifter to break up any cocoa lumps, but whisking thoroughly works just fine. Set this mixture aside—it’s ready whenever you need it.
Cream the Butter and Sugars: In a large bowl, beat the softened butter with both sugars for about 3 minutes until the mixture is light, fluffy, and pale—this incorporates air and ensures tender cookies. Use room-temperature butter for smooth creaming without overworking it, which can make cookies tough.
Add Wet Ingredients and Color: Add the room-temperature egg, egg yolk, vanilla essence, and red food coloring to your creamed mixture. Beat until everything is fully incorporated and the dough is a vibrant red color—about 1-2 minutes. Ensure the red coloring is evenly distributed without streaks.
Combine Dough and Add Mix-Ins: Add the dry ingredient mixture to your wet ingredients and stir until just combined—don’t overmix to avoid dense cookies. Fold in the white chocolate chips and chopped Oreos by hand to keep the mix-ins intact and evenly distributed.
Bake Initial Cookies and Add Marshmallows: Scoop dough onto your baking sheet about 2 inches apart using a cookie scoop for uniform size. Bake for 10 minutes until cookies are set but still slightly underbaked in the center. Remove from oven and immediately press one marshmallow onto the center of each cookie, gently nestling it into the warm dough. Return to oven for 2-3 minutes until marshmallows are lightly toasted and softening.
Finish and Cool: Remove cookies from oven, immediately top each marshmallow with a few white chocolate chips and a small piece of crushed Oreo—the residual heat will slightly soften the chocolate. Let cookies rest on the baking sheet for 2 minutes to set before transferring to a cooling rack to cool completely. This resting period is essential to prevent breakage.

Notes

Use room-temperature ingredients (especially butter and eggs) for better mixing and texture.
Do not overmix the dough to avoid dense, tough cookies.
Chop Oreos into coarse pieces to retain texture in cookies.
Press marshmallows into warm cookies for best adhesion and melting.
Allow cookies to rest briefly on the baking sheet before transferring to avoid breaking.

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