There’s something utterly delightful about biting into a cookie that reveals a gooey surprise at its center, and these Red Velvet Marshmallow Cookies deliver just that. As I was thinking about how to elevate my cookie game one rainy afternoon, the idea of combining the rich flavor of red velvet with a fluffy marshmallow heart popped into my mind. The vibrant color and sweet taste make these cookies an irresistible treat for all ages.
Imagine the joy of pulling a tray of freshly baked cookies from the oven, their warm, inviting scent filling your home, while knowing that each one is a little treasure waiting to be discovered. Whether you’re planning a festive gathering or simply looking to indulge in some homemade comfort, these cookies are the perfect answer. With their unique twist on classic flavors, they’re sure to delight guests and family alike—making fast food feel like a distant memory. Let’s dive into this delectable recipe together!
Why are Red Velvet Marshmallow Cookies so special?
Indulgence at its Finest: Each cookie is a treasure trove of gooey marshmallow filling, blending perfectly with the rich red velvet base.
Vibrant Color: These cookies bring a pop of color to any dessert table, ensuring they catch the eye and spark joy.
Perfect for Sharing: Whether at a holiday party or a cozy family gathering, they’re bound to disappear quickly!
Simple to Make: Even novice bakers can whip these up with ease, perfect for satisfying that sweet tooth without a fuss.
Homemade Bliss: Ditch the fast food and treat yourself to these lovingly crafted cookies that reinvent comfort food!
Enjoy baking and then savoring every gooey bite of these delightful treats!
Red Velvet Marshmallow Cookies Ingredients
Here’s everything you’ll need to create these delightful Red Velvet Marshmallow Cookies!
For the Cookie Dough
• Flour – 2 1/2 cups; a vital base for creating that chewy texture.
• Salt – 1 1/2 tsp; enhances the sweetness and balances flavors.
• Baking Powder – 3/4 tsp; provides the lift needed for fluffy cookies.
• Dutch Cocoa Powder – 1/3 cup; adds a rich chocolate flavor to the dough.
• Butter (softened) – 1 cup; ensures a tender cookie with a luxurious mouthfeel.
• Granulated Sugar – 1 cup; gives sweetness and a crispy exterior.
• Brown Sugar – 1 cup; adds moisture and a hint of caramel flavor.
• Vanilla Extract – 2 tsp; enhances the overall flavor profile.
• Eggs – 2; bind the ingredients together for a cohesive dough.
• White Vinegar – 1/2 tsp; reacts with baking powder for a lighter cookie.
• Red Food Color – 1/2 tbsp; creates that signature vibrant red hue.
For the Marshmallow Filling
• Marshmallow Fluff – 1 can; the perfect gooey surprise at the center of each cookie!
How to Make Red Velvet Marshmallow Cookies
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Mix the Dry Ingredients: In a large bowl, whisk together the flour, salt, baking powder, and Dutch cocoa powder until fully combined. Set this mixture aside to keep those flavors ready for the dough.
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Cream the Butter and Sugars: In a stand mixer bowl, combine the softened butter, granulated sugar, and brown sugar. Mix on medium speed until the mixture is creamy and whipped, about 2-3 minutes, creating a luscious cookie base.
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Add Wet Ingredients: Beat in the eggs, vanilla extract, white vinegar, and red food coloring to the butter mixture. Mix until just combined, ensuring that the red hue is evenly distributed throughout.
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Combine with Dry Ingredients: Gradually add the flour mixture to the wet ingredients. Mix until just combined, scraping the edges of the bowl as needed, so all components blend into a smooth dough.
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Chill the Dough: Wrap the dough in plastic cling wrap and refrigerate for at least 1 hour or overnight. Chilling helps the flavors meld and makes rolling easier for that perfect cookie shape.
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Shape the Dough: Once chilled, roll the dough into small balls, approximately 45 grams each. Flatten each dough ball slightly to prepare for filling.
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Add the Marshmallow Cream: Spoon 1 tablespoon of marshmallow fluff into the center of each flattened dough round. Gently fold the edges over to seal the cream inside. Repeat this step for all the dough balls.
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Bake the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the filled cookies on the sheet and bake for 12-15 minutes until slightly puffed and set.
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Cool Safely: Allow the cookies to cool on a cooling rack for about 15 minutes, or until they’re completely cool. This step is crucial for the marshmallow to set perfectly!
Optional: Dust with powdered sugar before serving for an added touch of sweetness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Red Velvet Marshmallow Cookies are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the dough up to 24 hours in advance; just wrap it tightly in plastic wrap and store it in the refrigerator to maintain its freshness. Alternatively, after shaping the cookies and filling them with marshmallow fluff, you can freeze them for up to 3 months. Simply place the filled cookies on a baking sheet in the freezer until firm, then transfer them to a freezer-safe container. When you’re ready to bake, preheat your oven and bake directly from frozen for a delightful treat that’s just as delicious, offering you the joy of homemade cookies with minimal effort!
Expert Tips for Red Velvet Marshmallow Cookies
Chill the Dough: Chilling the dough for at least an hour is crucial; it helps prevent spreading during baking, resulting in perfect cookies.
Don’t Overmix: After adding the flour mixture, mix only until just combined. Overmixing can lead to tough cookies instead of the soft texture you desire.
Seal Properly: Ensure the marshmallow fluff is completely sealed within the dough to avoid leaks during baking, which could lead to messy cookies.
Watch the Baking Time: Keep an eye on the cookies while baking. They’re done when slightly puffed and set; don’t let them overbake.
Cool Completely: Let the cookies cool completely on a rack. This allows the marshmallow filling to firm up, creating the perfect gooey center.
Enjoy baking these delightful Red Velvet Marshmallow Cookies!
How to Store and Freeze Red Velvet Marshmallow Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to retain softness and flavor.
Fridge: For longer freshness, keep the cookies in the fridge for up to 7 days; ensure they’re well-wrapped to prevent drying out.
Freezer: Freeze cookies individually in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw before enjoying!
Reheating: To warm up, pop cookies in the microwave for 10-15 seconds or in a preheated oven at 350°F for about 5 minutes, restoring that gooey marshmallow center.
Red Velvet Marshmallow Cookies Variations
Feel free to get creative and make these cookies your own with these fun twists and substitutions!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a delicious alternative everyone can enjoy.
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Nutty Delight: Fold in chopped walnuts or pecans into the dough for a crunchy texture and extra flavor.
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Chocolate Chips: Mix in a cup of chocolate chips to create a rich and decadent chocolate treat alongside the marshmallow filling. The gooey marshmallow and melty chocolate create a delightful contrast that will have your taste buds dancing!
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Spicy Kick: Add a pinch of cayenne pepper to the dough for a surprising spicy twist that complements the sweetness perfectly.
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Dairy-Free: Use vegan butter and a plant-based milk alternative for a dairy-free version without compromising taste!
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Lemon Zest: Incorporate a teaspoon of lemon zest in the dough for a zesty freshness that brightens the overall flavor. The acidity balances the sweetness, creating a delightful cookie experience.
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Different Fillings: Experiment by swapping marshmallow fluff with Nutella or peanut butter for a delightful center that delivers a unique taste sensation!
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Seasonal Flavors: Infuse the dough with a hint of cinnamon or nutmeg during the fall or holiday seasons for that warm, cozy flavor that evokes memories of family gatherings and festive celebrations.
Each variation offers a unique way to enhance your cookie experience while also embracing your personal taste preferences!
What to Serve with Red Velvet Marshmallow Cookies?
Imagine sinking your teeth into a red velvet cookie bursting with marshmallow fluff, then pairing it with delightful sides that elevate the experience.
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Creamy Vanilla Ice Cream: The cold, creamy texture of vanilla ice cream contrasts beautifully with the warm, gooey cookies, creating a satisfying dessert duo.
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Fresh Berries: The tartness of strawberries or raspberries provides a refreshing balance to the sweetness, adding a burst of color and flavor to each bite.
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Chocolate Milkshake: Rich and indulgent, a chocolate milkshake pairs perfectly with your cookies, making every bite feel like a treat straight from a diner.
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Caramel Sauce: A drizzle of warm caramel enhances the cookie’s chocolate notes, taking the dessert to another level of sweetness and richness.
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Whipped Cream: Light and airy, whipped cream adds a delightful texture, making the indulgent cookies feel even more celebratory.
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Coffee: A rich cup of coffee or a mocha pairs wonderfully, cutting through the sweetness and enhancing the cookies’ decadent flavor profile.
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Warm Milk: For a childhood nostalgia, serve these cookies with a glass of warm milk, making for a comforting and wholesome treat.
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Chocolate Fondue: For a fun and interactive dessert option, serve your cookies alongside a pot of warm chocolate fondue for a sweet dipping adventure!
Red Velvet Marshmallow Cookies Recipe FAQs
Can I use different types of flour for the cookies?
Absolutely! While all-purpose flour is the preferred choice for these Red Velvet Marshmallow Cookies, you can try using a gluten-free flour blend if you are looking to make them gluten-free. Just make sure that the blend you choose includes a binding agent since the texture may vary.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. If you prefer them to stay fresh even longer, refrigerate them for up to 7 days. Make sure they’re well-wrapped to keep them soft!
Can I freeze the Red Velvet Marshmallow Cookies?
Yes, you can absolutely freeze these delightful cookies! First, lay them out in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe plastic bag for up to 3 months. To thaw, simply let them sit at room temperature for about 30 minutes, or place them in the microwave for 10-15 seconds until warm.
What can I do if the marshmallow cream leaks out during baking?
To prevent leaks, ensure that the marshmallow fluff is thoroughly sealed within the dough. When folding the dough over the filling, pinch the edges tightly to create a secure seal. If it still happens, the cookies will still taste delicious—just a bit less gooey in the center!
Are these cookies safe for pets?
No, these cookies contain ingredients like sugar and chocolate (from the cocoa powder), which are not safe for pets. It’s best to treat them as delightful human treats only and keep them away from your furry friends.
What if I can’t find marshmallow fluff?
If you can’t find marshmallow fluff, you can make a simple alternative by mixing 1 cup of powdered sugar, 1/3 cup of corn syrup, and 1/4 teaspoon of vanilla extract. Mix until smooth and use it in place of the fluff in the cookies. Enjoy your baking adventure with this sweet twist!
Irresistible Red Velvet Marshmallow Cookies You’ll Adore
Ingredients
Equipment
Method
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, salt, baking powder, and Dutch cocoa powder until fully combined. Set this mixture aside.
- Cream the Butter and Sugars: In a stand mixer bowl, combine the softened butter, granulated sugar, and brown sugar. Mix on medium speed until creamy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the eggs, vanilla extract, white vinegar, and red food coloring to the mixture. Mix until just combined.
- Combine with Dry Ingredients: Gradually add the flour mixture to the wet ingredients. Mix until just combined, scraping the edges of the bowl as needed.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.
- Shape the Dough: Once chilled, roll the dough into small balls, approximately 45 grams each. Flatten each dough ball slightly.
- Add the Marshmallow Cream: Spoon 1 tablespoon of marshmallow fluff into the center of each flattened dough round. Fold the edges over to seal the cream inside.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Bake for 12-15 minutes until slightly puffed and set.
- Cool Safely: Allow the cookies to cool on a cooling rack for about 15 minutes, or until they're completely cool.
- Optional: Dust with powdered sugar before serving for an added touch of sweetness.