Description
These Delicious Red Velvet Oreo Cookies combine the classic flavors of red velvet cake with crunchy Oreo cookie pieces, creating a unique and indulgent treat perfect for any occasion. Soft, moist, and filled with a sweet surprise, these cookies are a delightful twist on traditional red velvet desserts.
Ingredients
Scale
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons red food coloring (gel works best for vibrant color)
Dry Ingredients
- 2 ½ cups (315g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 ½ cups (about 15 cookies) crushed Oreos
- ½ cup (85g) white chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, which should take about 2-3 minutes using an electric mixer on medium speed.
- Add Eggs and Flavoring: Mix in the eggs one at a time to ensure full incorporation, then add the vanilla extract and red food coloring. Beat the mixture until it is smooth and uniformly colored with a vibrant red hue.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt, ensuring all ingredients are evenly distributed for consistent flavor and texture.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed or gently stirring until just combined. Overmixing is avoided to ensure the cookies remain tender.
- Fold in Add-ins: Gently fold in the crushed Oreos and white chocolate chips (if using) using a spatula to evenly distribute without breaking down the cookie pieces.
- Scoop Dough: Use a cookie scoop or spoon to portion out 1 ½-tablespoon-sized balls of dough, placing them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake Cookies: Bake the cookies for 10-12 minutes or until the edges are set and the centers appear slightly underbaked, as they will continue to firm up while cooling.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- The red food coloring gel is recommended for the most vibrant color without adding extra liquid to the dough.
- Allowing the cookies to cool slightly on the baking sheet helps them set and prevents breakage when moving.
- White chocolate chips are optional but add a lovely sweetness that complements the cocoa and Oreos.
- Storing the cookies in an airtight container will keep them fresh for up to 5 days.
- For a stronger red velvet flavor, slightly increase cocoa powder but do not exceed 1/3 cup to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet cookies, Oreo cookies, red velvet Oreo cookies, dessert, baking, chocolate cookies
