Toasted marshmallow red velvet cookies, a nostalgic twist on classic red velvet

So, let me take you on a little trip down memory lane. Picture this: it’s a rainy Saturday afternoon, and I’m lounging on the couch in my favorite oversized sweatshirt, trying to decide if I should binge-watch another season of my favorite show or actually do something slightly productive in the kitchen. Spoiler alert, I ended up in the kitchen. And that’s when I stumbled upon the sacred realm of toasted marshmallow red velvet cookies. Seriously, folks, I’m talking about a heavenly concoction that takes the classic red velvet cookie and elevates it to cloud nine. I mean, who wouldn’t want to meet their favorite childhood dessert and a campfire treat? It’s like a delicious mashup of my childhood and adulthood, wrapped in a cozy, snackable hug.

Now, let’s be real for a second. We’ve all had that moment when the sweet tooth kicks in, and you suddenly feel like a master chef. You grab some flour, sugar, easily miss the baking powder, shout, “I can do this!” and then promptly lose all sense of direction. I was right in that exact situation when the toasted marshmallow idea popped into my head, and my taste buds did a little happy dance. I decided then and there that I must create a cookie that marries those fluffy toasty marshmallows with decadent red velvet. I know, right? Genius!

So, in the spirit of fun and delight, let me share how this dream cookie of mine came to be a reality. Trust me, once you try these toasted marshmallow red velvet cookies, you’ll be convinced that they belong in your life too. They’re sweet, a little quirky, and indulgently delicious—just like that rainy Saturday that brought me to this magical kitchen creation. So, let’s dive in, shall we?

Why This Recipe Is a Must-Try

It’s a delightful twist on a classic – Who said cookie standards can’t be shaken? This recipe takes the classic red velvet cookie, whisks it away to a magical realm, and swoops back in with toasted marshmallows. It’s like the exciting rollercoaster ride of flavors you didn’t know you needed in your life!
Perfect for all occasions – Birthdays, brunches, or just a Saturday afternoon indulgence—these cookies fit every occasion. Trust me, you’ll look like a baking pro while serving them up with a side of “how did you do that?”
It’s easy enough for kitchen novices – Don’t be intimidated. If I can make these without turning the kitchen into a chocolate-laden disaster zone, you can too. Don’t worry; there’s no secret marinating involved—just simple ingredients!
The taste is mind-blowing – These cookies are a flavor explosion waiting to happen. Sweetness from the sugar, that hint of tang from the cream cheese, and of course, the gooey marshmallow topping—oh, my taste buds are having a party just thinking about it.
They’re unbelievably photogenic – Instagram can’t handle these beauties! When you present a plate of these delicious cookies, your feed will explode with likes. Everyone will want to know your secret recipe, and you’ll be the star of the show.

Preparation & Cooking Time

Total Time: 45 minutes
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Cooling Time: 20 minutes
Servings: About 12 cookies
Calories per serving: Approximately 150-200 calories depending on the size of the cookie
Key Nutrients:
- Protein: 1g
- Carbs: 25g
- Fat: 8g

Ingredients You Need

Now, let’s gather our ingredients like we’re assembling our superhero team to conquer the cookie kingdom:

1 cup of unsalted butter – The hero that makes everything creamy and dreamy.
2 cups of sugar – Because we all like a little sweetness in our lives.
2 large eggs – These guys will bind everything together; think of them as the glue party of our cookie extravaganza.
2 tablespoons of red velvet cake mix – For that beautiful color and flavor that says, “You can’t resist me.”
2 cups of all-purpose flour – The base for our delightful creations.
1 teaspoon of baking soda – Our little puffy miracle worker!
1 teaspoon of vanilla extract – For a splash of flavor magic.
1 cup of mini marshmallows – Because we’re toasting them, people!
1/2 cup of cream cheese (optional) – If you want to be fancy with a drizzle-like icing afterwards, this one’s for you.

Ingredient Highlights & Variations

Let’s break down these ingredients a bit more and add some quirky insights:

Unsalted Butter: It’s not just butter; it’s the key to all decadent treats. Always go unsalted for cookies; we want to control the salt content ourselves.
Sugar: The sparkling diva of baking! Don’t skimp on it—your cookies will thank you later.
Red Velvet Cake Mix: Here’s the secret sauce to giving us that classic red velvet flavor we all adore. Can be swapped for cocoa powder if you want to mellow things out.
Mini Marshmallows: These little fluff balls transform cookies into an ooey-gooey adventure. Toast them for a flavor punch that will have you hooked!
Cream Cheese: Because who doesn’t want to sprinkle some cream cheese drizzle over their life? You can use it as a frosting base or even try Greek yogurt for a healthier twist.

Step-by-Step Instructions

Ready to dive into the nitty-gritty? It’s time to become the cookie creators we were always meant to be. Here’s how to whip up these toasted marshmallow red velvet cookies:

Preheat your oven: First things first, preheat your oven to 350°F (175°C). Make it nice and cozy in there.
Mix it up: In a bowl, cream together the butter and sugar until fluffy. This is where you want to channel your inner stand-up comedian—whip that butter like it’s comedy gold.
Add the eggs: Introduce the eggs and vanilla extract to the mixture, and give it a good mix! Remember, we want it nice and smooth.
Time for the dry ingredients: Gradually mix in the red velvet cake mix, flour, and baking soda. Don’t forget to keep that laughter flowing as you mix it all together.
Incorporate marshmallows: Gently fold in those mini marshmallows, because they’re about to bring the party to our cookie batter.
Bake those beauties: Drop spoonfuls of your cookie dough onto a baking sheet lined with parchment paper. Give them some space—like, cookies need their personal bubble too.
Toast those marshmallows: Once you plop these babies in the oven for about 10 minutes, add a few extra mini marshmallows on top and pop them back in for 1-2 minutes to get that golden toasty goodness.
Cool and enjoy: Let them cool on the baking sheet for a bit, then move them to a wire rack. This is the time when you can breathe in their intoxicating smell without guilt. Oh, the life of a cookie chef!

How to Serve It

Presentation is everything! Here’s how to serve your toasted marshmallow red velvet cookies like an absolute pro:

Serve them warm and gooey, because who can resist fresh cookies straight from the oven? That’s how friendships are built.
Drizzle some cream cheese icing on top to make them even more irresistible. You can pretend you spent hours on it—nobody has to know the truth.
Pair them with a glass of milk, coffee, or even some hot chocolate. Trust me, they will be the perfect culinary company.
Feeling adventurous? Add a sprinkle of sea salt on top for a sweet-and-salty twist.
Garnish with a whole marshmallow on a stick, toasted lightly for an extravagant finish. When you plate those, people will think you opened a fancy bakery!

FAQ

Can I use regular red velvet cake instead of the mix? Sure, but don’t come crying to me when it takes twice as long! You’ll have equally fantastic cookies, but thickening and binding might require a bit more effort.
What if I don’t have mini marshmallows? Big marshmallows work too, though you’ll end up with a marshmallow mountain rather than delightful puffs. We love peak marshmallows!
Can I freeze these cookies? Yes! They freeze well, but I personally believe none of them should see the inside of a freezer—it’s just too sad for a cookie.
Can I add sprinkles? Absolutely! Go bold, sprinkle away, and create the cookie of dreams. The more colorful, the better!
Can I use a sugar substitute? You can, but let’s be real—sugar is life. If you must, use alternatives with caution; it might change those delightfully chewy textures.

Conclusion

So here we are, my fellow cookie enthusiasts. You’re now armed with the knowledge and enthusiasm to create toasted marshmallow red velvet cookies that will bring joy to your taste buds and warm your heart. I hope you give this recipe a whirl; I can’t wait to hear about your cookie escapades! Maybe you’ll even get a bit quirky with it and add your favorite twists along the way. Gather your friends, family, or even just sit down with a comfy blanket and treat yourself to these delightful bites. Don’t hesitate to share your fabulous results or any funny mishaps in your baking venture. Let’s kick off this cookie revolution together, one marshmallow at a time!