Description

Classic Red Velvet S’mores Cookies combine the rich, tender crumb of velvety red cookies with chunks of Oreo cookies and white chocolate chips. Topped with toasted marshmallows and extra chocolate-oreo garnish, these cookies offer a fun and indulgent twist on traditional s’mores, perfect for gatherings or a decadent treat.

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 ½-inch pieces)

For the Topping

18 marshmallows

Instructions

Preheat and Prepare Ingredients: Preheat your oven to 350°F. While the oven heats, measure and prepare all ingredients. Chop Oreo cookies into roughly ½-inch chunks to keep them distinct in the cookie dough.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt, breaking up any lumps. Set aside.
Cream Butter and Sugars: In a large bowl, beat the softened butter with brown sugar and sugar for about 3 minutes until light, fluffy, and pale, which helps create a tender cookie texture.
Add Wet Ingredients: Beat in the room temperature egg, egg yolk, vanilla essence, and red food coloring until fully combined and the dough is evenly red with no streaks.
Combine Dry and Wet Mixtures: Stir the dry ingredients into the wet mixture until just combined to avoid dense cookies. Fold in white chocolate chips and chopped Oreos gently by hand to preserve chunks.
Scoop and Bake: Scoop dough onto baking sheets about 2 inches apart for even baking. Bake for 10 minutes, until cookies are set but slightly underbaked in the center.
Add Marshmallow Topping: Remove from oven and immediately press one marshmallow in the center of each cookie gently so it nests in the warm dough. Return cookies to the oven for 2–3 minutes until marshmallows are lightly toasted and beginning to soften.
Final Garnish and Cooling: Immediately top each marshmallow with extra white chocolate chips and a small piece of crushed Oreo while warm to soften slightly. Allow cookies to rest on baking sheet for 2 minutes before transferring to a cooling rack to cool completely to prevent breaking apart.

Notes

Use room temperature butter and eggs for best creaming results and even mixing.
Do not overmix dough once dry ingredients are added to keep cookies tender.
Chop Oreos in chunk sizes around ½ inch so they remain distinct rather than crumbling too much.
Press marshmallows into warm cookies immediately after baking for best melting and adherence.
Let cookies cool on sheet briefly before moving to cool rack to prevent breakage.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Red Velvet Cookies, S'mores Cookies, Oreo Cookies, Marshmallow Topped Cookies, White Chocolate Chips, Dessert Cookies, Homemade Cookies