Tasty Red Velvet S’mores Cookies

Tasty Red Velvet S’mores Cookies are a soft red velvet cookie with melted chocolate and gooey marshmallows. This simple recipe uses common pantry staples and gives reliable results. It works well for weeknight baking and for parties. Home cooks and beginners can follow the clear steps and get consistent cookies. Try this with a light dessert like cherry raspberry semifreddo dessert for a full menu.

Why You’ll Love this Recipe

The cookies combine red velvet flavor, chocolate, and toasted marshmallow in one bite. They stay soft at the center and set at the edges. The graham cracker pieces add a mild crunch that pairs with the chocolate.

The method uses creaming and gentle mixing to keep the cookies tender. Baking briefly keeps the centers slightly gooey while the edges firm up. You can pair this recipe with simple chocolate or classic red velvet recipes like chicken alfredo garlic bread bowls for a varied menu.

Ingredients You’ll Need

A short list of common ingredients gets you quick results.

• Butter: Use unsalted, softened butter for the dough.
• Granulated sugar: Adds sweetness and helps with spreading.
• Brown sugar: Adds moisture and a slight caramel note.
• Eggs: Bind the dough and add structure.
• Vanilla extract: Enhances the red velvet flavor.
• Red food coloring: Gives the cookies their red color.
• All-purpose flour: Provides structure for the cookies.
• Cocoa powder: Adds the red velvet chocolate note.
• Baking soda: Helps the cookies rise slightly.
• Salt: Balances sweetness.
• Mini marshmallows: Melt into soft, gooey pockets.
• Chocolate chips: Add melted chocolate in each bite.
• Graham cracker pieces: Give a crunchy, s’mores-like texture.

Measurements are in the recipe card below.

How to Make This Tasty Red Velvet S’mores Cookies

These steps keep the process simple and clear. Follow each step for best texture.

1. Preheat and prepare: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and sugars: Beat softened butter with granulated and brown sugars until fluffy. Scrape the bowl as needed.
3. Add eggs and flavor: Beat in the eggs one at a time. Stir in vanilla extract and red food coloring until even.
4. Mix dry ingredients: Whisk flour, cocoa powder, baking soda, and salt in another bowl. Add the dry mix to the wet mix gradually and stir until just combined.
5. Fold in mix-ins: Gently fold in mini marshmallows, chocolate chips, and graham cracker pieces. Mix until evenly distributed.
6. Portion the dough: Drop spoonfuls of dough onto the prepared sheets, leaving space between cookies. Use a cookie scoop for even sizes.
7. Bake and cool: Bake 10–12 minutes until edges set but centers stay soft. Let cookies cool on the sheet for a few minutes before moving to a rack.

Tips for Success

Follow these tips for consistent results.

1. Room temperature butter: It creams better and traps air.
2. Do not overmix: Mix until just combined to keep cookies tender.
3. Use a scoop: Scoop similar portions for even baking.
4. Watch the bake time: Pull cookies when edges set to keep centers gooey.
5. Cool slightly on sheet: They finish setting while cooling, so move gently to a rack.

Equipment Needed

• Mixing bowls
• Electric mixer or wooden spoon
• Measuring cups and spoons
• Cookie scoop
• Baking sheets
• Parchment paper
• Wire cooling rack

Variations

• Extra chocolate: Add dark chocolate chunks for a richer flavor.
• Toasted marshmallow tops: Briefly broil tops for a smoky finish.
• White chocolate chips: Swap for a sweeter contrast.
• Nut crunch: Fold in chopped pecans for texture.

Serving Suggestions

• Warm from the oven: Serve with a cold glass of milk.
• Ice cream sandwich: Use cookies with vanilla ice cream.
• Plated dessert: Serve alongside fresh berries.
• Party platter: Arrange with assorted cookies and brownies.

FAQs About This Recipe

These brief answers help with common questions.

Are these cookies easy to make?
Yes. The steps are simple and use basic techniques. Beginners can follow the recipe and get good results.

How do I store the cookies?
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 1 month.

Can I make the dough ahead?
Yes. Chill the dough for up to 48 hours or freeze scoops for later baking. Thaw before baking if frozen.

What substitutions work well?
You can use light brown sugar instead of dark. Substitute vegan butter and egg replacer for a dairy-free or egg-free option.

Conclusion

For a classic take on s’mores with red velvet flavor, see this related recipe for ideas at Red Velvet S’mores Cookies | Chef Elizabeth Reese. For more red velvet cookie techniques, check Red Velvet Cookies – Simply Recipes.

Red Velvet S’mores Cookies

Soft red velvet cookies with melted chocolate and gooey marshmallows, perfect for weeknight baking or parties.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

For the Cookie Dough

• 1 cup Unsalted butter, softened Use room temperature butter for better creaming.
• 1 cup Granulated sugar Adds sweetness and helps with spreading.
• 1/2 cup Brown sugar Adds moisture and a slight caramel note.
• 2 large Eggs Bind the dough and add structure.
• 2 teaspoons Vanilla extract Enhances the red velvet flavor.
• 1 tablespoon Red food coloring Gives the cookies their red color.
• 2 1/4 cups All-purpose flour Provides structure for the cookies.
• 1/4 cup Cocoa powder Adds the red velvet chocolate note.
• 1 teaspoon Baking soda Helps the cookies rise slightly.
• 1/2 teaspoon Salt Balances sweetness.

Mix-ins

• 1 cup Mini marshmallows Melt into soft, gooey pockets.
• 1 cup Chocolate chips Add melted chocolate in each bite.
• 1/2 cup Graham cracker pieces Give a crunchy, s’mores-like texture.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Beat the softened butter with granulated and brown sugars until fluffy, scraping the bowl as needed.
3. Add eggs one at a time, then stir in vanilla extract and red food coloring until evenly mixed.
4. Whisk flour, cocoa powder, baking soda, and salt in a separate bowl, then gradually mix into the wet ingredients until just combined.
5. Gently fold in the mini marshmallows, chocolate chips, and graham cracker pieces until evenly distributed.
6. Drop spoonfuls of dough onto the prepared sheets, leaving space in between.
7. Bake for 10-12 minutes until edges set but centers remain soft. Allow cookies to cool slightly on the baking sheet before transferring to a cooling rack.

Notes

Cool slightly on sheet to finish setting. Store cookies in an airtight container for up to 3 days or freeze for up to 1 month. Dough can be chilled for up to 48 hours or frozen in scoops for later baking.