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Red Velvet Marshmallow Cookies

Red Velvet Marshmallow Cookies: A Cozy Holiday Delight

Delight in these Red Velvet Marshmallow Cookies, a festive treat that combines nostalgia with gooey marshmallow centers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour Feel free to substitute with a gluten-free blend.
  • 1 teaspoon salt Sea salt gives an elegant touch.
  • 1 teaspoon baking powder Make sure it's fresh for the best cookie rise.
  • ¼ cup Dutch cocoa powder Regular cocoa can work if Dutch isn't available.
  • ¾ cup unsalted butter Always use for better seasoning control.
  • ½ cup granulated sugar Mixing in brown sugar enhances chewiness.
  • ½ cup brown sugar Coconut sugar is a healthy alternative.
  • 2 teaspoons vanilla extract Opt for pure extract for the best flavor.
  • 1 medium egg A flax egg can be used for an egg-free version.
  • 1 teaspoon white vinegar A splash of lemon juice can serve as an alternative.
  • as needed red food coloring Gel color is preferred for deeper results.
For the Marshmallow Filling
  • 1 cup marshmallow fluff Homemade adds a personal touch.

Equipment

  • Mixing bowls
  • Whisk
  • baking sheet
  • parchment paper
  • Spoon
  • refrigerator
  • Oven

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, whisk together the flour, salt, baking powder, and Dutch cocoa powder until well combined.
  2. In a separate bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
  3. Mix in the egg, vanilla extract, and white vinegar until fully incorporated. Gradually add the dry ingredients, stirring until you form a smooth dough.
  4. Stir in the desired amount of red food coloring until the dough is evenly tinted a vibrant red hue.
  5. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour.
  6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Scoop about 2 tablespoons of chilled dough, place on the baking sheet leaving space between, and make an indentation in each ball.
  8. Spoon marshmallow fluff into the indentation and seal the edges of the cookie dough around it.
  9. Bake for 12-15 minutes until edges are set and centers are softly puffed.
  10. Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 50IUCalcium: 10mgIron: 1mg

Notes

Chilling the dough is essential for flavor and texture. Skipping can lead to flatter cookies. Ensure the marshmallow fluff is fully enclosed.

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