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Classic Red Velvet S’mores Cookies Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://cheflenacooks.com/classic-red-velvet-smores-cookies-recipe/