These red velvet marshmallow cookies are an absolute dream come true. Imagine a soft, chewy red velvet cookie with a hint of cocoa, studded with a gooey, melted marshmallow center. They have all the classic flavor of red velvet cake but in a fun, handheld cookie form. I make these for special occasions like Valentine’s Day or Christmas, and they are always the first dessert to disappear.
Quick Facts
- Prep Time: 20 minutes (plus 30 minutes for chilling)
- Cooking Time: 12-14 minutes
- Total Time: About 1 hour 5 minutes
- Serving Size: About 24 cookies
Why You’ll Love It
I am obsessed with this recipe because it delivers that perfect “wow” factor with minimal effort. The hidden marshmallow in the center creates a wonderfully gooey surprise when you take a bite. The cookies themselves are rich and tender with that signature red velvet tang, and they look so beautiful and vibrant. They are the perfect treat to share with people you love.
Ingredients You’ll Need
- 1 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring (liquid or gel)
- 1 teaspoon vanilla extract
- ½ teaspoon white vinegar
- 12 large marshmallows, cut in half
Step-by-Step Instructions
Step 1: Prepare the Dough
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, use an electric mixer to beat the softened butter and sugar until light and creamy.
Step 2: Add Wet Ingredients
Beat in the egg, red food coloring, vanilla extract, and white vinegar until everything is well combined and the color is uniform.
Step 3: Combine and Chill
Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Be careful not to overmix. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling is important to prevent the cookies from spreading too much.
Step 4: Shape the Cookies
Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and roll them until smooth. Place them about 2 inches apart on the prepared baking sheets.
Step 5: Bake and Add the Marshmallow
Bake for 8 minutes. Remove the cookies from the oven and gently press a marshmallow half, cut-side down, into the center of each partially baked cookie.
Step 6: Finish Baking
Return the cookies to the oven and bake for another 4-6 minutes, or until the edges are set and the marshmallow is puffy and slightly melted. Let the cookies cool on the baking sheet for about 10 minutes before moving them to a wire rack to cool completely.
Serving Suggestions
- These cookies are best enjoyed warm while the marshmallow is still gooey.
- Serve them with a tall glass of cold milk for the perfect pairing.
- They make a beautiful addition to a holiday cookie platter or a bake sale.
Tips for Customization
- Add White Chocolate: Mix ½ cup of white chocolate chips into the dough for an extra layer of sweetness.
- Cream Cheese Drizzle: Whisk together some cream cheese, powdered sugar, and a splash of milk to create a glaze to drizzle over the cooled cookies.
- Use Mini Marshmallows: Instead of a large marshmallow in the center, you can mix mini marshmallows directly into the dough.
Nutritional Info (per cookie, approx.)
- Calories: 120-140
- Carbohydrates: 18g
- Protein: 1g
- Fat: 5g
- Sugar: 11g
FAQs
Why did my marshmallow disappear into the cookie?
This can happen if you bake them for too long after adding the marshmallow. Keep a close eye on them during the final few minutes of baking and pull them out as soon as the marshmallow looks puffy.
Do I really need to chill the dough?
Yes, I highly recommend it. Chilling the dough helps control the spread, resulting in thicker, chewier cookies and preventing the marshmallow from leaking out.
How do I store these cookies?
Store them in an airtight container at room temperature for up to 3 days. The marshmallow will firm up as it cools, but you can microwave a cookie for 5-10 seconds to make it gooey again.
Can I freeze the cookie dough?
Yes! You can roll the dough into balls and freeze them. When you’re ready to bake, place them on a baking sheet and follow the recipe instructions, adding a minute or two to the initial baking time.
