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WARNING: These red velvet marshmallow cookies are addicting.
When we were creating this year’s Christmas cookie box and brainstorming recipe flavors, we kept coming back to red velvet. Growing up, our mom always made red velvet cake and red velvet cake balls for neighbors and friends. It became a tradition and a flavor we always looked forward to most this time of year.
To pay homage to our nostalgia and our mom’s love for red velvet, we created these Red Velvet Marshmallow cookies. They are a chewy, slightly doughy red velvet cookie with marshmallow cream bursting from the inside.
These cookies are perfect for any occasion this holiday season — from a Christmas cookie exchange to a cozy Christmas movie night in with your friends.
This recipe is apart of our Mozie Holiday Cookie Box. Check it our HERE.
Red Velvet Marshmallow Cookies
Ingredient Snapshot:
- Flour, Salt, Baking Powder, Dutch Cocoa Powder: The mixture of dry ingredients is typical of a delicious cookie. We opted for dutch cocoa powder, because it has a richer flavor and deeper chocolatey profile.
- Softened Butter, Granulated & Brown Sugar, Vanilla, Eggs: The butter and sugars are creamed together to evenly disperse the sugar throughout the cookie dough. Then, vanilla and eggs are added for structure and flavor.
- White Vinegar & Red Food Coloring: White vinegar is added to the batter to activate the red food coloring.
- Marshmallow Cream: Store-bought marshmallow cream is the most delicious addition to the inside of the cookie. It adds a creamy, fluffy texture and pairs beautifully with the red velvet flavor.
Direction Snapshot:
- In a small mixing bowl, whisk together the dry ingredients until well combined.
- Cream the butter and sugar together. Add the eggs and vanilla.
- To the creamed butter mixture, add vinegar and red food coloring.
- Add the flour to the butter mixture until just combined. If you need to add more red food coloring, do it now.
- Chill the dough, form into balls, stuff with marshmallow cream and bake.
- Enjoy with a hot cup of coffee or hot chocolate.
Cookie Recipe Q & A:
Do I need to chill the red velvet cookie dough?
Yes, you do need to chill this dough. As the dough chills, develops it’s flavor and better holds its shape when it cooks.
If I stuff the cookie dough with marshmallow cream will it stay inside?
When the cookies bake, the marshmallow cream will burst a bit out of the dough creating pockets of fluffy marshmallow cream in each bite.
Why is there white vinegar in the red velvet cookies?
The white vinegar helps to activate the red food coloring to create the vibrant red color that red velvet treats are known for.
Equipment You’ll Need for This Recipe
Stand Mixer
Cookie Sheet
Want more Christmas cookie recipes? Check these out:
- Pistachio Shortbread Cookies
- No-Bake Chocolate Peanut Butter Pretzel Bars
- Biscoff White Chocolate Macadamia Nut Cookies
Red Velvet Marshmallow Cookies
- Total Time: 25 minutes + 1 hour chill time
- Yield: 24 cookies 1x
Description
A chewy but dough red velvet cookie bursting with fluffy marshmallow cream.
Ingredients
- 2 1/2 cups flour
- 1 1/2 tsp salt
- 3/4 tsp baking powder
- 1/3 cup dutch cocoa powder
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 1/2 tsp white vinegar
- 1/2 tbsp red food color
- 1 can of marshmallow fluff
Instructions
- Start by mixing the dry ingredients – flour, salt, baking powder and dutch cocoa. Whisk the ingredients together and set the bowl aside.
- Next you will start to cream your fat and sugar. In a stand mixer bowl, add softened butter, granulated sugar and brown sugar. Turn to medium speed and mix until you have creamed your sugars and it reaches a creamy, whipped consistency. Add in your eggs, vanilla, white vinegar and red food coloring. Mix until just combined.
- Lastly, add in your flour mixture. Gradually add in our flour mixture and mix until just combined. If you need to, scrape the edges and mix for a couple seconds more to incorporate.
- Remove the dough from the bowl and wrap in plastic cling wrap. Chill your dough for 1 hour or overnight (if you’re making ahead of time) in the refrigerator.
- Once chilled, roll into small balls (we measured each ball to be 45 g). Flatten the dough ball. Add a 1 tbsp of marshmallow cream to the center of the flattened dough round. Gently fold the dough edges over the marshmallow cream to cover it inside the dough. Repeat until all your dough balls are prepared.
- Preheat oven to 350°F. Line a baking sheet with parchment paper and cook for 12-15 minutes. Cool dough on a cooling rack for 15 minutes or until completely cooled. Enjoy with a hot cup of coffee or hot chocolate.
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
