Red Velvet Cookies with Marshmallow Filling

Red Velvet Cookies with Marshmallow Filling are a delightful treat that will brighten anyone’s day. These cookies feature a rich red velvet flavor paired with a sweet, gooey marshmallow filling. Perfect for special occasions or just a cozy night in, they offer a fun twist on traditional cookies. With their vibrant color and delicious taste, they are sure to impress family and friends alike.

4 Reasons Why You’ll Love It

1. Unique Flavor Combination
2. Eye-Catching Color
3. Fun to Make
4. Perfect for Sharing

Time Breakdown

• Prep Time: 30 minutes
• Chill Time: 2 hours (or overnight)
• Bake Time: 12-15 minutes
• Total Time: Approximately 2 hours and 45 minutes

Ingredients List:

For Red Velvet Cookies:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons 100% Valrhona cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1 stick and 6 tablespoons unsalted butter, at room temperature
• 1 cup sugar
• 1/2 cup packed light brown sugar
• 4 tablespoons red food coloring (add more for richer color)
• 2 teaspoons pure vanilla extract
• 2 eggs, at room temperature
• 1 teaspoon white vinegar

For Marshmallow Filling:

• 11 oz. bag mini marshmallows
• 6 tablespoons unsalted butter

How to Make Step-by-Step

For Red Velvet Cookies:

1. Preheat Oven: Preheat oven to 350F degrees.
2. Prepare Baking Sheets: Line baking sheets with parchment paper or a silicone baking mat.
3. Sift Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, cornstarch, and salt.
4. Cream Butter and Sugars: Using the paddle attachment for a standing mixer, combine butter, white sugar, and light brown sugar on medium speed until light and fluffy. This should take around four minutes.
5. Add Flavorings: Add vanilla extract and red food coloring to the butter and sugar mixture.
6. Incorporate Eggs: In a small bowl, use a fork to beat one egg, then add it to the butter and sugar mixture. Allow the egg to combine fully before adding the second egg.
7. Mix in Vinegar: Decrease mixer speed and beat in the vinegar.
8. Combine Dry Ingredients: On low speed, add the dry ingredients until just combined. Be careful not to overmix.
9. Chill Dough: Place batter in the freezer for two hours or overnight (you can bake immediately, but the cookies may not rise as well).
10. Scoop Dough: Use a tablespoon to scoop the cookie dough onto the prepared baking sheets.
11. Bake Cookies: Bake cookies for approximately 12-15 minutes.
12. Cool Cookies: Transfer cookies to a cooling rack to cool completely.

For Marshmallow Filling:

1. Melt Butter: In a medium saucepan, melt butter over medium heat.
2. Add Marshmallows: Stir in the mini marshmallows with a heatproof spatula until the mixture is fully combined.
3. Use Immediately: Use the marshmallow filling right away, as it will become difficult to work with if it cools.
4. Keep Warm if Sticky: If the filling gets too sticky, keep the saucepan over the lowest heat setting.

Assemble:

1. Spread Filling: Use a knife to spread the desired amount of marshmallow on one cookie.
2. Sandwich Cookies: Place another cookie on top to make a sandwich and enjoy!

Serving Suggestions

These cookies are perfect for parties, school events, or just a relaxed afternoon treat. Serve them with a glass of milk or a cup of hot chocolate for a cozy experience.

Storage Tips

• Store cookies in an airtight container at room temperature for up to one week.
• For longer storage, keep them in the refrigerator for freshness.
• You can freeze unfilled cookies for up to three months. Thaw at room temperature before filling.
• Avoid stacking filled cookies too high to prevent them from getting squished.

Tips for Success

• Make sure butter is at room temperature for better mixing.
• Chill the dough to enhance the cookie’s texture.
• Don’t overmix the dough to keep the cookies soft and tender.
• Adjust red food coloring to your preference for a more vibrant look.

Variations to Try

• Substitute half the marshmallows with crushed peppermint candies for a holiday twist.
• Add white chocolate chips to the cookie dough for an extra layer of flavor.

FAQs

1. 
   

   Can I use gel food coloring instead of liquid?
   Yes, gel food coloring can give a more vibrant color with less liquid.

2. 
   

   What if I can’t find mini marshmallows?
   You can cut regular marshmallows into smaller pieces.
3. 
   

   Can I use a different type of filling?
   Absolutely! Feel free to try cream cheese frosting or Nutella as a filling.

4. 
   

   How do I know when the cookies are done?
   They should be firm around the edges and slightly soft in the middle.

Closing Notes

Red Velvet Cookies with Marshmallow Filling are a fun and delicious treat that everyone will love. Their vibrant color and delightful taste make them perfect for any occasion. Whether you’re baking for a gathering or treating yourself, these cookies will surely bring happiness to your day. Enjoy the process of making them and sharing them with your loved ones!

Red Velvet Cookies with Marshmallow Filling

Emily Adams

These Red Velvet Cookies with Marshmallow Filling are a delightful treat that offer a unique flavor combination and vibrant color, perfect for special occasions or cozy nights in.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Calories 150 kcal

Ingredients

  

1x2x3x

For Red Velvet Cookies

• 2.5 cups all-purpose flour
• 2.5 teaspoons 100% Valrhona cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 0.5 teaspoon salt
• 1.375 sticks unsalted butter, at room temperature
• 1 cup sugar
• 0.5 cup packed light brown sugar
• 4 tablespoons red food coloring (add more for richer color)
• 2 teaspoons pure vanilla extract
• 2 eggs at room temperature
• 1 teaspoon white vinegar

For Marshmallow Filling

• 11 oz. bag mini marshmallows
• 6 tablespoons unsalted butter

Instructions

 

For Red Velvet Cookies

• Preheat oven to 350F degrees.
• Line baking sheets with parchment paper or a silicone baking mat.
• In a medium bowl, sift together the flour, cocoa powder, baking soda, cornstarch, and salt.
• Using the paddle attachment for a standing mixer, combine butter, white sugar, and light brown sugar on medium speed until light and fluffy. This should take around four minutes.
• Add vanilla extract and red food coloring to the butter and sugar mixture.
• In a small bowl, use a fork to beat one egg, then add it to the butter and sugar mixture. Allow the egg to combine fully before adding the second egg.
• Decrease mixer speed and beat in the vinegar.
• On low speed, add the dry ingredients until just combined. Be careful not to overmix.
• Place batter in the freezer for two hours or overnight (you can bake immediately, but the cookies may not rise as well).
• Use a tablespoon to scoop the cookie dough onto the prepared baking sheets.
• Bake cookies for approximately 12-15 minutes.
• Transfer cookies to a cooling rack to cool completely.

For Marshmallow Filling

• In a medium saucepan, melt butter over medium heat.
• Stir in the mini marshmallows with a heatproof spatula until the mixture is fully combined.
• Use the marshmallow filling right away, as it will become difficult to work with if it cools.
• If the filling gets too sticky, keep the saucepan over the lowest heat setting.

Assemble

• Use a knife to spread the desired amount of marshmallow on one cookie.
• Place another cookie on top to make a sandwich and enjoy!

Notes

Store cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator. You can freeze unfilled cookies for up to three months. Thaw at room temperature before filling. Avoid stacking filled cookies too high to prevent them from getting squished. Make sure butter is at room temperature for better mixing. Chill the dough to enhance the cookie’s texture. Don’t overmix the dough to keep the cookies soft and tender. Adjust red food coloring to your preference for a more vibrant look.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 90mgSugar: 10g

Keyword Baking, Cookies, Dessert Recipe, Marshmallow Filling, Red Velvet Cookies

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