Imagine biting into a thick, soft red velvet cookie cake filled with melted chocolate chips and gooey marshmallows. This Red Velvet S’mores Cookie Cake combines the rich cocoa flavor of classic red velvet cookies with everything we love about traditional s’mores. It has a beautiful deep red color, a slightly crisp golden edge, a soft and chewy center, and irresistible melted marshmallow filling.
Whether we are preparing a cozy weekend dessert, celebrating a birthday, or looking for something special to serve at a gathering, this red velvet s’mores cookie cake recipe is a fun and delicious choice. Best of all, we use simple baking ingredients and straightforward preparation steps to create a bakery-style treat right at home.
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Why We Love This Red Velvet S’mores Cookie Cake
Here is what makes this recipe special:
- Soft and chewy texture: The brown sugar and butter create a tender cookie cake with a wonderfully moist center.
- Gooey marshmallow filling: Marshmallows melt during baking, creating delicious pockets of sweetness.
- Rich chocolate flavor: Chocolate chips and cocoa powder give every bite a satisfying chocolate taste.
- Beautiful red color: Red food coloring gel creates the signature red velvet appearance.
- Easy to share: We bake everything in one round pan instead of preparing individual cookies.
- Simple ingredients: No complicated equipment or special baking techniques are required.
The result is a dessert that looks impressive while remaining easy enough for everyday baking.
And for more amazing Red Velvet recipes try our Red Velvet Cookies with Cream Cheese Frosting, and Red Velvet Poke Cake.
Ingredients for Red Velvet S’mores Cookie Cake
We only need a handful of familiar baking ingredients to prepare this delicious cookie cake. Each ingredient contributes to the texture, flavor, or appearance of the finished dessert.
- Butter: We use 225 g of softened butter (1 cup) to create a rich, tender cookie texture. Softened butter is easier to cream with sugar and helps distribute the ingredients evenly.
- Brown Sugar: One cup of packed brown sugar adds sweetness, moisture, and a delicious caramel-like flavor. It also helps make the cookie cake soft and chewy.
- White Sugar: We add 50 g (¼ cup) of white sugar to balance the brown sugar and help create slightly crisp edges.
- Egg: One egg binds the ingredients together and provides structure to the cookie dough.
- Vanilla Extract: One teaspoon enhances the buttery flavor and complements the chocolate and marshmallow filling.
- Cocoa Powder: Two tablespoons of cocoa powder provide the subtle chocolate flavor that makes this dessert taste like red velvet.
- Red Food Coloring Gel: One teaspoon gives the dough its beautiful red appearance. Gel coloring is particularly useful because it provides concentrated color without adding too much liquid.
- Baking Soda: Half a teaspoon helps the cookie cake rise slightly and develop a soft texture.
- Salt: Half a teaspoon balances the sweetness and enhances the chocolate flavor.
- All-Purpose Flour: We use 240 g (2 cups packed) to provide the structure needed for a thick, sliceable cookie cake.
- Chocolate Chips: One cup (150 g) of chocolate chips creates delicious melted chocolate pockets throughout the cookie cake.
- Marshmallows: One and a half cups (100 g) of marshmallows provide the signature gooey s’mores texture. They melt beautifully between the layers of cookie dough.
How to Make Red Velvet S’mores Cookie Cake
Making this dessert is simple when we prepare the dough carefully and assemble the layers before baking. The secret is to distribute the marshmallows and chocolate evenly so every slice contains plenty of delicious filling.
Prepare the Baking Pan
- Preheat the oven to 350°F (175°C).
- Line a round baking pan with parchment paper, making sure the paper covers the bottom and extends slightly over the sides. This makes removing the cookie cake much easier after baking.
- We recommend using a round 9-inch baking pan for a thick cookie cake.
- Set the prepared pan aside while we make the dough.
Cream the Butter and Sugars
- Place the softened butter, brown sugar, and white sugar in a large mixing bowl.
- Beat everything together until the mixture becomes creamy, smooth, and slightly fluffy. This step helps create a soft cookie texture and distributes the sugar throughout the butter.
- Scrape down the sides of the bowl when necessary to ensure everything is evenly combined.
Add the Egg and Vanilla
- Add one egg and one teaspoon of vanilla extract to the butter mixture.
- Mix until fully incorporated. The mixture should look smooth and creamy without visible streaks of egg.
- Avoid overmixing at this stage, as we want to maintain a tender cookie texture.
Create the Red Velvet Color
- Add the cocoa powder and red food coloring gel.
- Mix until the dough develops a consistent deep red color. The cocoa powder should be evenly distributed, without any visible dry patches.
- The red coloring may look slightly darker once the dough is fully mixed, so we should avoid adding excessive food coloring.
Combine the Dry Ingredients
- Add the flour, baking soda, and salt to the bowl.
- Mix on low speed or gently fold everything together using a spatula until a soft cookie dough forms.
- The dough should be thick and slightly sticky but easy enough to press into the prepared pan.
- We should avoid overmixing after adding the flour because excessive mixing can make the finished cookie cake dense or tough.
Add the Chocolate Chips
- Fold the chocolate chips into the red velvet cookie dough.
- Distribute them evenly throughout the mixture so that every portion contains plenty of chocolate.
- For an attractive finished appearance, we can reserve a small handful of chocolate chips to sprinkle over the top before baking.
Assemble the S’mores Layers
- Divide the cookie dough into two portions.
- Press the first portion into the bottom of the prepared baking pan, spreading it into an even layer.
- Add the marshmallows over the dough, distributing them across the surface. Sprinkle some additional chocolate chips between the marshmallows for an extra-rich filling.
- Next, carefully flatten the remaining dough with lightly greased or damp hands.
- Place it over the marshmallow layer, gently pressing the edges together to cover the filling.
- We do not need to make the top perfectly smooth. A slightly rustic surface gives the cookie cake a beautiful homemade appearance.
- If desired, sprinkle the reserved chocolate chips over the top.
Helpful tip: Keeping most of the marshmallows inside the cookie cake helps prevent them from becoming overly exposed during baking.
Bake the Cookie Cake
- Place the pan in the preheated oven and bake at 350°F (175°C) for 30 minutes.
- The cookie cake should become slightly firm around the edges while remaining soft in the center.
- The surface will develop a beautiful red color, and the chocolate chips will begin to melt into the dough.
Remember that baking times can vary depending on the oven and the pan used. Avoid waiting until the entire center looks completely firm, as the cookie cake will continue setting while it cools.
Cool Before Slicing
- Remove the cookie cake from the oven and allow it to cool in the pan.
- Allowing the dessert to rest helps the cookie structure become firm enough for clean slices while keeping the center deliciously gooey.
- Once slightly cooled, carefully lift the cookie cake using the parchment paper.
- Cut into generous slices and serve while the chocolate and marshmallow filling are still soft.
What Does Red Velvet S’mores Cookie Cake Taste Like?
This dessert combines several wonderful textures and flavors in every bite.
The cookie layer tastes buttery, sweet, and lightly chocolatey, with the familiar flavor of red velvet. Brown sugar gives it a soft, chewy consistency, while the edges develop a slightly firmer texture during baking.
The marshmallows become soft and gooey, adding sweetness and creating that classic s’mores experience. Meanwhile, the melted chocolate chips provide rich chocolate pockets throughout the dessert.
Together, these ingredients create a cookie cake that is rich without being overly complicated.
It is particularly delicious when served slightly warm, when the marshmallow filling remains soft and the chocolate is still melted.
How to Serve Red Velvet S’mores Cookie Cake
We can serve this cookie cake in several delicious ways depending on the occasion.
- With vanilla ice cream: A scoop of cold vanilla ice cream creates a wonderful contrast with the warm cookie cake.
- With whipped cream: A little whipped cream adds a light, creamy finish.
- With melted chocolate: Drizzling melted chocolate over individual slices creates an extra-indulgent dessert.
- With hot chocolate: During colder months, pairing a slice with a warm cup of hot chocolate makes a comforting afternoon treat.
- As a celebration dessert: We can serve the entire cookie cake on a decorative plate and cut it into slices at the table.
For an especially delicious experience, warm an individual slice briefly before serving to soften the chocolate and marshmallow filling again.
Creative Variations
Our Red Velvet S’mores Cookie Cake is delicious on its own, but we can easily turn this recipe into different treats for holidays, parties, and special occasions. Here are two fun ways to enjoy the same rich red velvet flavor with gooey marshmallows and chocolate.
Red Velvet S’mores Cookies
Turn the cookie cake dough into individual cookies for easy serving and sharing.
How to Make:
- Divide the prepared red velvet dough into small portions and flatten each one slightly.
- Add a few chocolate chips and mini marshmallows to the center.
- Cover with another small piece of dough and seal the edges.
- Bake at 350°F (175°C) for 10-12 minutes, until the edges are set.
- Let the cookies cool slightly before serving with melted marshmallow and chocolate filling.
Christmas Red Velvet S’mores Cookie Cake
Give the classic cookie cake a festive Christmas makeover with creamy frosting and colorful decorations.
How to Make:
- Prepare and bake the red velvet s’mores cookie cake following the original recipe but use white chocolate chips.
- Allow it to cool completely before decorating.
- Pipe swirls of vanilla or cream cheese frosting over the top. you can find best homemade recipe here cream cheese frosting
- Sprinkle with red and green Christmas sprinkles or crushed peppermint candies.
- Add a few chocolate chips and mini marshmallows for extra s’mores flavor.
- Serve as a festive holiday dessert with warm chocolate and gooey marshmallow in every bite.
Red Velvet S’mores Cookie Cake Recipe
Equipment
- 9-inch round baking pan
- Parchment paper
- Large mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber Spatula
- Kitchen scale
- Cooling rack
- Knife
Ingredients
- 225 g softened butter 1 cup
- 200 g brown sugar 1 cup packed
- 50 g white sugar 1/4 cup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 1 teaspoon red food coloring gel
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 240 g all-purpose flour 2 cups
- 150 g chocolate chips 1 cup
- 100 g marshmallows 1 1/2 cups
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 9-inch round baking pan with parchment paper.
- Beat the softened butter, brown sugar, and white sugar together until creamy and well combined.
- Add the egg and vanilla extract and mix until smooth.
- Add the cocoa powder and red food coloring gel and mix until the dough has an even red color.
- Add the flour, baking soda, and salt. Mix gently until a thick cookie dough forms.
- Fold the chocolate chips into the dough, reserving a few for the top if desired.
- Divide the dough into two portions.
- Press one portion evenly into the bottom of the prepared pan.
- Spread the marshmallows evenly over the cookie dough and add some chocolate chips.
- Flatten the remaining cookie dough with lightly damp hands and carefully place it over the marshmallow layer.
- Gently press the edges together to seal the filling inside the cookie cake.
- Sprinkle the remaining chocolate chips over the top.
- Bake for about 30 minutes, or until the edges are set and the center is still slightly soft.
- Remove from the oven and let the cookie cake rest in the pan for about 15 minutes.
- Carefully lift the cookie cake using the parchment paper, slice, and serve.
Notes
- Calories: 480 kcal
- Carbohydrates: 65 g
- Protein: 5 g
- Fat: 23 g
- Saturated Fat: 14 g
- Sugar: 42 g
- Fiber: 2 g
- Sodium: 300 mg
