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Mini Red Velvet Marshmallow Swirl Cookies Recipe

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3.8 from 6 reviews

These Mini Red Velvet Marshmallow Swirl Cookies are bite-sized delights combining soft, cacao-infused red velvet cookies topped with fluffy homemade marshmallow and finished with a glossy white chocolate and red swirl. Perfectly sweet with a festive touch, these treats are a fun and elegant dessert for any occasion.

Ingredients

Red Velvet Cookies

  • 2 cups All Purpose Flour
  • 1/4 cup Natural Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Fine Sea Salt
  • 1 cup Unsalted Butter, softened
  • 1 cup Granulated Cane Sugar
  • 1 large Egg
  • 1 1/2 tsp Vanilla Extract
  • 1 tbsp All-Natural Liquid Red Food Coloring

Marshmallow Layer

  • 1 1/2 tbsp Gelatin Powder
  • 1 1/2 cups COLD Water, divided
  • 1 1/2 cups Granulated Cane Sugar
  • 2 tsp Vanilla Extract

White Chocolate Swirl

  • 12 oz White Chocolate Chips
  • 1 tbsp Coconut Oil
  • All-Natural Liquid Red Food Coloring for the swirl

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a large baking pan with parchment paper to prevent the cookies from sticking.
  2. Mix Butter and Sugar: In a stand mixer with paddle attachment, beat the softened butter and granulated cane sugar for 2-3 minutes until smooth and creamy, scraping down the sides as necessary to ensure even mixing.
  3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, natural cocoa powder, baking soda, baking powder, and fine sea salt. Stir well to evenly distribute the ingredients and set aside.
  4. Add Wet Ingredients: Add the egg and vanilla extract to the butter-sugar mixture, beating for 30 seconds until incorporated. Then, add the liquid red food coloring and beat for an additional 30 seconds to achieve an even red hue.
  5. Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients in the mixer, mixing just until combined to avoid overworking the dough.
  6. Chill the Dough: Place the cookie dough bowl into the refrigerator and chill for 30 minutes. This helps the dough firm up for easier handling and better cookie texture.
  7. Scoop and Bake Cookies: Using a melon scooper, portion approximately 1 tablespoon of dough per cookie onto the prepared baking pan, spacing them about 1 inch apart. Bake for 5-7 minutes until centers are just set but still soft.
  8. Stop Baking Process: Upon removing cookies from the oven, carefully tap the baking pan against the stovetop three times to interrupt cooking and prevent overbaking. Allow cookies to rest on the pan for 5 minutes before transferring to a wire rack to cool completely.
  9. Bloom Gelatin for Marshmallow: Only once cookies are fully cooled, add a few inches of water to a saucepan and bring to a boil. Meanwhile, combine gelatin powder and 1/2 cup cold water in a small bowl. Stir and let it bloom until firm, about 10 minutes.
  10. Prepare Sugar Syrup: Set a heatproof bowl over the boiling water to create a double boiler. Add the remaining 1 cup cold water and granulated sugar, whisking frequently until the temperature reaches 240°F on a candy thermometer.
  11. Whip Marshmallow Fluff: Immediately transfer the hot syrup to a stand mixer fitted with a whisk attachment. Beat on medium-low speed until frothy white, then increase to high speed, whisking until stiff peaks form, approximately 4-6 minutes. Add the vanilla extract at this point.
  12. Pipe Marshmallow on Cookies: Transfer marshmallow fluff to a large piping bag, snip 1/4-inch off the tip, and pipe swirled mounds onto each cooled red velvet cookie. Let sit for 10-15 minutes until the marshmallow becomes tacky to the touch.
  13. Melt White Chocolate Swirl: Using the same double boiler method, melt white chocolate chips with coconut oil until smooth. Add a few drops of liquid red food coloring and gently swirl it into the melted chocolate using a toothpick.
  14. Decorate Cookies: Dip the marshmallow tops of each cookie into the white chocolate swirl mixture, then place cookies back onto the baking pan. Re-add red food coloring to the chocolate as needed to maintain vibrant color during dipping.
  15. Set the Topping: Place the decorated cookies in the refrigerator to firm the white chocolate quickly, or allow them to sit at room temperature for about 1 hour until the chocolate is fully set.
  16. Serve and Enjoy: Once set, these festive mini red velvet marshmallow swirl cookies are ready to enjoy and share!

Notes

  • Ensure cookies are completely cooled before piping marshmallow to prevent melting.
  • The tapping of the baking pan after baking helps stop residual heat from overcooking the cookies.
  • Use a candy thermometer for precise temperature when making the sugar syrup for marshmallows.
  • For extra vibrant red color in the cookie and chocolate swirl, add liquid food coloring gradually.
  • If a double boiler is not available, use a heatproof bowl over simmering water to melt chocolate safely.
  • Store cookies in an airtight container for up to 3 days to maintain freshness.

Find it online: https://recipesbyliza.com/mini-red-velvet-marshmallow-swirl-cookies-recipe/