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Classic Red Velvet S’mores Cookies Recipe

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Delight in these Classic Red Velvet S’mores Cookies, combining the rich flavors of red velvet with the nostalgic joy of s’mores. These cookies feature a tender red velvet base studded with white chocolate chips and chunks of Oreo cookies, topped with toasted marshmallows for a gooey, melty finish. Perfect for cookie lovers seeking a decadent twist on a campfire favorite.

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 1/2-inch pieces

For the topping:

  • 18 marshmallows

Instructions

  1. Prepare the Mise en Place and Preheat: Preheat your oven to 350°F (175°C). While the oven heats, measure out all your ingredients and have them ready. Chop the Oreo cookies into roughly ½-inch pieces to keep them chunky and distinct in the cookies. This prep prevents scrambling during baking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. If available, sift the mixture to remove lumps, otherwise thorough whisking will suffice. Set aside.
  3. Cream the Butter and Sugars: In a large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar for about 3 minutes until the mixture becomes light, fluffy, and pale. Using room-temperature butter ensures smooth creaming without toughening the cookies.
  4. Add Wet Ingredients and Color: Add the room-temperature egg, egg yolk, vanilla essence, and red food coloring to the butter and sugar mixture. Beat for 1-2 minutes until fully incorporated and the dough has a vibrant, uniform red color without streaks.
  5. Combine Dough and Add Mix-Ins: Gradually add the dry ingredient mixture to the wet ingredients and stir until just combined to avoid dense cookies. Gently fold in the white chocolate chips and chopped Oreo cookies by hand to distribute evenly without crushing.
  6. Bake Initial Cookies and Add Marshmallows: Scoop the dough onto a baking sheet lined with parchment paper or a silicone mat, spacing cookies about 2 inches apart. Bake for 10 minutes until set but still slightly underbaked in the center. Remove from oven and promptly press one marshmallow onto the center of each cookie, pressing gently to nestle it into the warm dough. Return to the oven and bake for an additional 2-3 minutes until marshmallows are lightly toasted and softened.
  7. Finish and Cool: Remove the cookies from the oven and immediately top each marshmallow with a few more white chocolate chips and a small piece of crushed Oreo cookie. Allow the cookies to rest on the baking sheet for 2 minutes to firm up before transferring them to a wire rack to cool completely. This resting prevents them from breaking apart while moving.

Notes

  • Use room-temperature butter and eggs for the best incorporation and texture.
  • Chop Oreos coarsely to ensure distinct chocolate chunks in the cookies rather than crumbs.
  • Do not overmix the dough once dry ingredients are added to avoid dense cookies.
  • Press marshmallows gently into warm cookies so they melt evenly during the brief second bake.
  • Allow cookies to rest before transferring to avoid breaking the delicate warm treats.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days for best freshness.

Keywords: red velvet cookies, s'mores cookies, Oreo cookies, marshmallow topping, white chocolate chips, dessert, baking, cookies recipe

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