1. Preheat the Oven and Prepare the Baking Sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies bake evenly and don’t stick. This also makes for easier cleanup. While the oven is heating up, you can start preparing the cookie dough.

2. Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or a hand whisk. Beat on medium speed for about 2-3 minutes, or until the mixture is light and fluffy. This step helps incorporate air into the dough, which will result in a softer, fluffier cookie.

3. Add the Wet Ingredients

Once the butter and sugar are creamed together, add the egg and vanilla extract to the bowl. Beat until well combined. Then, add the red gel food coloring, which will give the cookies their vibrant red hue. Mix until the dough is evenly colored, and the food coloring is fully incorporated.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and buttermilk powder. The cocoa powder gives the dough its rich chocolate flavor, while the baking soda helps the cookies rise slightly. The buttermilk powder adds the signature tang of red velvet.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. The dough should be soft, slightly sticky, and vibrant red.

5. Chill the Dough

To make the dough easier to handle and help the cookies hold their shape, cover the dough with plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough is an essential step to prevent the cookies from spreading too much during baking, and it ensures they hold a nice, round shape.

6. Roll the Dough into Balls

After the dough has chilled, use a cookie scoop or tablespoon to portion out small amounts of dough. Roll each portion into a ball using your hands. Place the dough balls about 2 inches apart on the prepared baking sheets. The cookies will spread a little during baking, so be sure to give them enough space.

7. Bake the Cookies

Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should look set around the edges but still soft in the center. If you prefer a slightly firmer cookie, you can bake for an extra minute or two. However, be careful not to overbake them, as this can affect the texture.

Once the cookies are done, remove them from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. While they are cooling, you can prepare the marshmallow topping.

8. Toast the Marshmallows

Once the cookies are completely cooled, it’s time to add the marshmallow topping. Place mini marshmallows on top of each cookie. If you’d like to add a bit more sweetness, you can also sprinkle the marshmallows with a few white chocolate chips.

To toast the marshmallows, you have a few options. You can place the cookies under the broiler for 1-2 minutes, but be sure to watch them carefully as they can burn quickly. Alternatively, you can use a kitchen torch to toast the marshmallows individually, giving them a perfectly golden, crispy exterior. Either method will give you that wonderful toasted flavor and texture.

9. Serve the Cookies

Once the marshmallows are toasted to your liking, transfer the cookies to a serving platter and serve them immediately. The marshmallow topping will be warm and gooey, while the red velvet cookie remains soft and chewy underneath.