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Delicious Red Velvet S'mores Cookies with chocolate and marshmallow filling

Red Velvet S’mores Cookies

Soft red velvet cookies with melted chocolate and gooey marshmallows, perfect for weeknight baking or parties.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
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.