Toasted Marshmallow Red Velvet Cookies

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Toasted Marshmallow Red Velvet Cookies

Nothing says cozy winter vibes more than roasting marshmallows by the fire. Just the thought of toasted marshmallows makes me all cozy and fuzzzzy! I’ve been playing around with the idea of a red red velvet cookie for a bit but wanted to add a fun holiday twist to them, so I though why not torch the fluff to get a toasted marshmallow feel.  And that is exactly what it needed! These cookies are super rich and chewy, so fudgy and delicious and have the perfect amount of chocolate. The roasty marshmallow flavor compliments the chocolatey notes of the cookie and add depth to the cookie. I added a few white chocolate curls on top for a touch of sweetness and texture.

Swirl the marshmallow fluff into the cookies to get perfect little streaks of fluff throughout your cookie!

Toasted Marshmallow Red Velvet Cookies

  • Serving: Makes 8 cookies

Ingredients:

  • 1 stick butter (113 grams)

  • 1/2 cup dark brown sugar (100 grams)

  • 1/4 cup + 2 tablespoons cup white sugar (75 grams)

  • 2 tablespoons of bread flour* (15 grams)

  • 1 egg

  • 1 egg yolk

  • 1 teaspoon vanilla paste

  • 1/2 teaspoon white vinegar

  • 1 teaspoon red food coloring

  • 1/2 cup + 2 tablespoons bread flour (75 grams)

  • 1/2 cup all purpose flour (60 grams)

  • 3 tablespoons Dutch cocoa powder (23 grams)

  • 1/4 teaspoon espresso powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1/8 teaspoon baking powder

  • 1/3 cup marshmallow fluff

  • 2 tablespoons white chocolate shavings/curls

Method:

  1. First make the brown butter: Place the butter in a light colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

    • 1 stick butter (113 grams)

  2. Once butter is cooled, add dark brown sugar, white sugar into the browned butter and whisk vigorously.

    • 1/2 cup dark brown sugar (100 grams)

    • 1/4 cup + 2 tablespoons cup white sugar (75 grams)

  3. Add 2 tablespoons of bread flour to the sugar mixture. and whisk in to the mixture until it is thick and you no longer see any butter pooling to the sides.

    • 2 tablespoons of bread flour* (15 grams)

      • Note: Adding a little flour during this step helps absorb some of that melted butter and helps develop chew and some lift to your cookies.

  4. Crack one egg and one egg yolk into your sugar mixture and whisk until smooth and combined for a good minute or so.

    • 1 egg

    • 1 egg yolk

  5. Add vanilla paste, vinegar and red food coloring into the sugar mixture. Whisk until fully incorporated.

    • 1 teaspoon vanilla paste

    • 1/2 teaspoon white vinegar

    • 1 teaspoon red food coloring

  6. In a separate bowl, combine remaining bread flour, all purpose flour, Dutch cocoa powder, espresso powder, salt, baking soda, baking powder and whisk until incorporated.

    • 1/2 cup + 2 tablespoons bread flour (75 grams)

    • 1/2 cup all purpose flour (60 grams)

    • 3 tablespoons Dutch cocoa powder (23 grams)

    • 1/4 teaspoon espresso powder

    • 1/2 teaspoon salt

    • 1/2 teaspoon baking soda

    • 1/8 teaspoon baking powder

  7. Pour the flour mixture over the sugar mixture in batches and using your spatula mix until just combined.

  8. Place cookie dough in fridge to chill overnight.

    • Don’t skip this step, this is what lets your cookie dough develop flavor and firm up so it’s easy to scoop and give you nice thick chewy cookies.

  9. When ready to bake, take out the chilled dough and let it come to room temperature for about 10 minutes.

  10. Scoop the cookie dough into 1 1/2 tablespoon dough balls.

  11. Place the marshmallow fluff into a plastic sandwich baggie and snip of the end. This will help dispense the fluff onto the cookie.

    • 1/3 cup marshmallow fluff

  12. Once the dough has thawed a bit, preheat the oven to 350 degrees. Flatten each dough ball with your palms. Place a dollop (about 1/2 teaspoon) of marshmallow fluff onto the flattened cookie dough and place another flattened cookie dough ball on top. Roll the dough into your hand until the marshmallow fluff is swirled in and is visible.

    • Note - The pockets of fluff that are visible are what you will torch.

  13. Place 5 balls of dough on the baking tray, leaving about 2 inches or more of space between each.

  14. Place cookies in oven for about 6 minutes or just until the edges have set slightly. Pull the cookies from the oven and give the tray a smack on the counter. Place them back in the oven for another 2 minutes.

  15. Once the cookies bake for a total of 8 minutes pull them from the oven. Bang the tray once more and scoot the cookies using a cookie cutter or small sharp edged bowl larger than the cookies to push them back into shape. A little trick I learned from the amazing Cloudy Kitchen ;)

  16. Once you finish scooting the cookies, let the cookies cool for a few minutes.

  17. Pull out your blow torch and on a heat safe surface torch the exposed fluff portion of each cookie until toasted to your liking.

  18. Top with white chocolate shavings and enjoy!

    • 2 tablespoons white chocolate shavings/curls

  19. Cookies will last in an airtight container for about 3 days at room temperature.

Notes:

  • * You can substitute the bread flour for all purpose flour if you are in a pinch and don’t have any but I highly recommend in buying some bread flour! They make your cookies divinely chewy!