Classic Red Velvet S’mores Cookies Recipe

Introduction

These Classic Red Velvet S’mores Cookies combine the rich flavors of red velvet, white chocolate, and Oreo cookies with the gooey delight of toasted marshmallows. Perfect for sharing around a campfire or enjoying as a cozy treat at home.

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

Instructions

1. Step 1: Preheat your oven to 350°F. Measure all ingredients and chop the Oreo cookies into roughly ½-inch pieces.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat softened butter with brown and white sugars for about 3 minutes until light and fluffy.
4. Step 4: Add the egg, egg yolk, vanilla essence, and red food coloring. Beat until the mixture is evenly red and fully combined.
5. Step 5: Stir the dry ingredients into the wet mixture just until combined. Fold in the white chocolate chips and chopped Oreos by hand.
6. Step 6: Scoop dough onto a baking sheet about 2 inches apart. Bake for 10 minutes until cookies are set but slightly underbaked in the center.
7. Step 7: Remove from oven and press one marshmallow gently into the center of each cookie. Return to oven for 2-3 minutes until marshmallows are lightly toasted.
8. Step 8: Remove cookies again and top each marshmallow with a few white chocolate chips and a small piece of crushed Oreo. Let rest on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.

Tips & Variations

• Use room-temperature butter and eggs to ensure the dough mixes evenly and creates tender cookies.
• Try using milk chocolate chips instead of white chocolate for a different flavor.
• For extra gooey marshmallows, press them slightly deeper into the cookie before the second bake.
• If you prefer, substitute regular sugar with coconut sugar for a caramel-like note.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. To refresh the marshmallow softness, microwave individual cookies for 10-15 seconds before serving. For longer storage, freeze baked cookies without marshmallows for up to 1 month; add fresh marshmallows and toast before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the cookie dough for up to 24 hours before baking. Allow the dough to come to room temperature before scooping onto the baking sheet.

What’s the best way to chop Oreos for the cookies?

Chop Oreos into chunky ½-inch pieces so they hold their shape and provide texture in the cookies. Avoid crushing them into crumbs to maintain the cookie’s distinct flavors and bite.