Mini Red Velvet Marshmallow Swirl Cookies
These Mini Red Velvet Marshmallow Swirl Cookies are the perfect Valentine’s Day dessert, with soft, fudgy red velvet cookie base, a dreamy marshmallow swirl, and dipped in white chocolate. This easy Valentine’s cookie recipe is ideal for date night, parties, or edible gifts when you want a festive, pink-and-red treat that looks as good as it tastes.
What makes red velvet cookies “red velvet”?
Red velvet cookies are lightly chocolate-flavored (usually cocoa powder) with a soft, tender texture and a subtle tang from buttermilk or vinegar.
Why do my red velvet cookies look brown instead of red?
Not enough red food coloring or cocoa powder that’s too dark can mute the color. Use gel food coloring for a vibrant red without adding extra liquid.
Do red velvet cookies need cocoa powder?
Yes — but only a small amount. Too much cocoa will overpower the flavor and darken the color.
Why do red velvet cookies taste bland?
Red velvet relies on balance. Make sure you’re using enough vanilla, salt, and sugar to bring out the flavor.
What kind of food coloring works best?
Gel food coloring is best because it gives strong color without thinning the dough.
How to Store Chocolate-Coated Cookies:
Storing chocolate coated candies and cookies can be a bit finicky, but with these best practices, you’ll be good to go!
- Let the chocolate set first.
- It’s best to let the chocolate set at room temperature for 30-60 minutes if you plan on storing them. I usually place in the fridge for 10-15 minutes, but this can cause the chocolate to “sweat” and melt quicker when placed back out at room temperature.
- Store at Room Temperature
- When storing any baked goods at room temperature, it’s best to keep away from direct sunlight (ie the window or under cabinet lights) or heat (ie the oven).
- Store in an airtight container so no moisture creeps in.
- The shelf life is 3-5 days for best texture and flavor.
Bake with me!
Mini Red Velvet Marshmallow Swirl Cookies
Ingredients
For the 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
For the Marshmallow:
- 1 1/2 tbsp. Gelatin Powder
- 1 1/2 cups COLD Water divided
- 1 1/2 cups Granulated Cane Sugar
- 2 tsp. Vanilla Extract
For the White Chocolate Swirl:
- 12 oz. White Chocolate Chips
- 1 tbsp. Coconut Oil
- All-Natural Liquid Red Food Coloring for the swirl
Instructions
To Make the Red Velvet Cookies:
- Preheat oven to 350F. Line a large baking pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and sugar. Beat for 2-3 minutes, until smooth, scraping down the sides as needed.
- In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Mix very well. Set aside.
- Add the egg and vanilla to the stand mixer bowl with the butter. Beat for 30 seconds.
- Add the food coloring. Beat another 30 seconds, until well-combined and color is evenly red.
- Add the flour mixture and mix JUST until combined.
- Place the bowl in the fridge to chill 30 minutes.
- Using a melon scooper, about 1 tablespoon dough per cookie, scoop very small cookie balls onto the prepared pan. Leave about 1″ space between each.
- Bake for 5-7 minutes, until just set in the center. It will continue to bake on the pan.
- Remove from the oven and carefully bang the pan on the stovetop 3 times to interrupt the baking process. Let rest on the baking pan for 5 minutes before transferring to a wire rack to cool completely.
To Make the Marshmallow Layer:
- TIP: Only begin this process when the cookies are cool.
- Add a few inches of water to a saucepan over medium high heat. Bring to a boil.
- In the meantime, combine the gelatin powder with 1/2 cup COLD water in a small bowl. Mix to combine, then set aside to bloom until firm, about 10 minutes.
- Add a bowl larger than the saucepan over the boiling water. This will act as a double boiler. Add the remaining 1 cup water and sugar. Whisk frequently until the mixture reaches 240F on a candy thermometer.
- Immediately transfer the mixture to your stand mixer fitted with the whisk attachment. Beat on Medium-Low speed until frothy white, then beat on HIGH until stiff peaks, about 4-6 minutes.
- Transfer the marshmallow fluff to a large piping bag.
- Snipe 1/4″ off the end of the piping bag.
- Pipe swirled mounds on each mini red velvet cookie.
- Let the marshmallow sit for 10-15 minutes, until tacky to touch.
To Decorate with the White Chocolate Swirl:
- Using the same double boiler method above, melt the white chocolate and coconut oil together. Transfer to a glass for easy dipping.
- For the red swirl, add a few drops of liquid red food coloring and swirl it into the white chocolate with a toothpick.
- Dip the marshmallow tops into the white chocolate, then place back on the pan. You may need to repeat adding the red food coloring every once in a while for best coloring.
- Place in the fridge to firm up quickly or let sit on the counter for about 1 hour for the white chocolate to set. Enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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