Description
Delicious Red Velvet Oreo Cookies combine the rich, velvety texture of classic red velvet with the fun crunch of crushed Oreos, creating a visually striking and irresistibly tasty treat perfect for any occasion.
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 and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Eggs and Flavorings: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and red food coloring, beating until the batter is smooth and evenly colored.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute all dry ingredients.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients while mixing on low speed until just combined, being careful not to overmix to maintain a tender cookie texture.
- Fold in Oreos and Chocolate Chips: Gently stir in the crushed Oreos and white chocolate chips using a spatula, evenly incorporating them into the dough.
- Scoop Dough: Use a spoon or cookie scoop to portion out 1 ½-tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets to allow room 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 cook slightly while cooling.
- Cool Cookies: Let the cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. This ensures they firm up and maintain their shape.
Notes
- Using gel food coloring ensures a vibrant red color without altering the dough consistency.
- For best texture, do not overmix the dough once the dry ingredients are added.
- White chocolate chips are optional but add a nice contrast and extra sweetness.
- Crushing Oreos to desired chunk size allows you to control the texture within the cookies.
- Cookies may look slightly underbaked when removed from the oven; this is normal and results in a soft, chewy center.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet cookies, Oreo cookies, red velvet dessert, chocolate cookies, holiday cookies, soft chewy cookies
