Red Velvet Marshmallow Cookies are made completely from scratch with white chocolate chips and mini marshmallows. These delicious cookies are soft, chewy, and absolutely delicious!

Red Velvet has always been one of my favorites. Add marshmallows and white chocolate chips and these cookies are completely next-level amazing. The intense red color makes these cookies perfect for Valentine’s Day, the 4th of July, Christmas, and any other day of the year too!

WHY YOU’LL LOVE THESE COOKIES AS MUCH AS WE DO:

• Marshmallows. Adding marshmallows to cookies makes them chewier, adding the perfect texture and flavor.
• Simple ingredients. All of the ingredients are ones that you likely have on hand in your pantry.
• Perfect for holidays. Red is the perfect color for a bunch of holidays – Valentine’s Day, 4th of July, Christmas.

INGREDIENTS IN RED VELVET MARSHMALLOW COOKIES

Butter: Real butter works best. For best results, soften the butter to room temperature before adding to the other ingredients.

Sugar: You can’t make cookies without sugar, right?!

Eggs: Two large eggs will bind all of the other ingredients together.

Flour: All-purpose flour works best. You can use a gluten-free substitute if needed.

Baking powder: This is the leavening agent in the cookies. For best results, make sure that the baking powder isn’t old or expired.

Cocoa powder: Cocoa powder gives the cookies that rich, chocolatey flavor.

Red gel food coloring: Start with 3-4 tablespoons of red gel food coloring and add more to deepen the color to the shade that you want.

Vanilla extract: The higher the quality of the vanilla, the better.

Salt: A little bit of salt helps all of the other flavors to pop.

White chocolate chips: You can swap these out with milk chocolate or semi-sweet chocolate chips if you prefer.

Mini marshmallows: The marshmallows pair so well with the red velvet cookie – they had a creamy texture that is so yummy!

How to make Red Velvet Marshmallow Cookies

Cream the butter and sugar together and then add the other ingredients. Fold in the white chocolate chips and mini marshmallows.

Scoop the cookie dough and bake the cookies. Broil the cookies for about 1 minute if you want to brown the tops of the marshmallows. Cool and serve!

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RED VELVET MARSHMALLOW COOKIE RECIPE

Red Velvet Marshmallow Cookies are made completely from scratch with white chocolate chips and mini marshmallows. These delicious cookies are soft, chewy, and absolutely delicious!

Course Cookies

Cuisine American

Keyword Red Velvet Marshmallow Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 187kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter softened to room temperature
• 2 cups granulated sugar
• 2 large eggs
• 2 ½ cups all-purpose flour
• 1 teaspoons baking powder
• 4 tablespoons cocoa powder
• red gel food coloring as needed
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• ½ cup white chocolate chips
• 2 cups mini marshmallows

Instructions

• Preheat the oven to 350°. Line a cookie sheet with parchment paper or a silicone baking mat.
• Cream the softened butter and sugar in a mixing bowl for 2-3 minutes.
• Add the egg to the butter mixture and mix for 2-3 more minutes.
• Sift in the flour, baking powder, cocoa powder, red food coloring, vanilla and salt. Mix until a dough forms and the desired red velvet color is achieved. Mix well to distribute the color evenly.
• Fold in the white chocolate chips and mini marshmallows gently into the dough.
• Use a cookie scoop to scoop the dough onto the prepared cookie sheet. Bake for 9-11 minutes. Broil the cookies for about 1 minute if you want to brown the tops of the marshmallows. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.

Notes

Red velvet cookies will stay fresh for up to 3-5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 187kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 140mg | Potassium: 61mg | Fiber: 1g | Sugar: 21g | Vitamin A: 139IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 1mg

HOW TO SOFTEN BUTTER

Make sure you use softened butter – DON’T melt it! One of the most common errors in cookie making is using butter that is either really cold and hard, or using butter that is too warm and melted. If you have time, just leave butter out on the counter for about 1-2 hours before making your cookies. If you are like me and don’t plan your cookie cravings that far in advance, just place the butter in your microwave and soften in 5-second intervals, being very careful to pull it out before it melts. I actually like to use the defrost setting on my microwave to soften butter- I don’t know the technical reasons behind it, but it seems to soften the butter more evenly and takes a little bit longer so I’m less likely to start melting it! 

HOW TO GET PERFECT COOKIES EVERY TIME

• Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
• Don’t overbake the cookies – when I take mine out of the oven, they still look slightly underbaked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

FAQs:

Can I substitute mini marshmallows with regular marshmallows?

Yes, you can substitute mini marshmallows with regular marshmallows. Just make sure to chop the regular marshmallows into smaller pieces before folding them into the dough.

How can I prevent the cookies from spreading too much during baking?

Chilling the dough in the refrigerator for about 30 minutes before shaping and baking can help prevent the cookies from spreading too much.

Can I use milk chocolate chips instead of white chocolate chips?

Yes, you can use milk chocolate chips instead of white chocolate chips for a different flavor profile in the cookies.

Can I freeze the cookie dough for later use?

Yes, you can freeze the cookie dough for later use. Shape the dough into balls, place them on a baking sheet lined with parchment paper, and freeze. Once frozen solid, transfer the dough balls to a freezer-safe bag or container. When ready to bake, you can bake them from frozen, adding a few extra minutes to the cooking time.

How can I make these cookies gluten-free?

To make these cookies gluten-free, you can use a gluten-free all-purpose flour blend instead of regular all-purpose flour. Ensure that the other ingredients used are also gluten-free.

Can I omit the red gel food coloring?

Yes, you can omit the red gel food coloring if you prefer not to use it. The cookies will look like regular chocolate cookies if you don’t add the food coloring.

How can I adjust the sweetness of these cookies?

If you prefer less sweetness, you can reduce the amount of granulated sugar in the recipe or use a sugar substitute. Adjust the sweetness to your taste preference.

Can I add nuts or other mix-ins to these cookies?

Yes, you can customize these cookies by adding chopped nuts, dried fruit, or other mix-ins of your choice along with or in place of the white chocolate chips and mini marshmallows.

How to store red velvet cookies?

These cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months.

MORE DELICIOUS RED VELVET RECIPES TO TRY:

• Have you ever tried stuffed cookies? These CREAM CHEESE RED VELVET COOKIES are stuffed with a delicious cream cheese filling.
• Don’t have time for scooping out individual cookies? Make brownies! The traditional RED VELVET BROWNIES are delicious, but if you want something a little fancier, you can make OREO RED VELVET BROWNIES or RED VELVET CHEESECAKE BROWNIES.
• My personal favorite? These RED VELVET OREO BALLS don’t require any baking at all, they only take a few minutes to prep, and they are perfectly portioned to eat!

Red Velvet Marshmallow Cookies are made completely from scratch with white chocolate chips and mini marshmallows. These delicious cookies are soft, chewy, and absolutely delicious!

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