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

Step 1: Preheat your oven to 350°F. Prepare all ingredients and chop the Oreo cookies into roughly ½-inch pieces to keep them chunky in the cookies.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.

Step 3: In a large bowl, beat the softened butter with both sugars for about 3 minutes until light, fluffy, and pale.

Step 4: Add the egg, egg yolk, vanilla essence, and red food coloring to the butter mixture. Beat until fully incorporated and the dough is uniformly red.

Step 5: Stir the dry ingredients into the wet mixture until just combined. Then fold in the white chocolate chips and chopped Oreos by hand.

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.

Step 7: 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 soft.

Step 8: Remove cookies and top each marshmallow with a few white chocolate chips and a small piece of crushed Oreo. Let cookies 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 for smoother mixing and tender cookies.

For extra gooey marshmallows, use mini marshmallows instead of whole ones.

Substitute dark chocolate chips if you prefer a richer chocolate flavor.

For a festive touch, add a pinch of cinnamon or espresso powder to the dry ingredients.

FAQs

Can I use regular chocolate chips instead of white chocolate chips?

Yes, regular chocolate chips work well and give a different flavor profile, adding a richer chocolate taste to the cookies.

What if I don’t have red food coloring?

You can omit the red food coloring for a subtle cocoa cookie, though it won’t have the classic red velvet appearance. Alternatively, natural red food colorings like beet juice can be used carefully.