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Red Velvet Oreo Cookies Recipe

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★★★★★

4.8 from 126 reviews

These Delicious Red Velvet Oreo Cookies combine the classic flavors of red velvet cake with crunchy Oreo cookie pieces and optional white chocolate chips, creating a moist, chewy cookie with a vibrant red color and a hint of cocoa. Perfect for celebrations or everyday treats, these cookies are easy to make and sure to impress with their unique twist on a beloved classic.

Ingredients

Scale

Cookie Dough

  • 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)
  • 2 ½ cups (315g) all-purpose flour
  • ¼ cup (25g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (about 15 cookies) crushed Oreos
  • ½ cup (85g) white chocolate chips (optional)

Instructions

  1. 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.
  2. 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, approximately 2-3 minutes. This step helps to incorporate air for a tender cookie texture.
  3. Add Eggs and Flavorings: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add vanilla extract and red food coloring. Beat until the mixture is smooth and evenly colored bright red.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined to avoid overmixing, which can make cookies tough.
  6. Fold in Mix-ins: Gently stir in the crushed Oreos and white chocolate chips (if using) with a spatula to distribute them evenly throughout the dough without breaking them up too much.
  7. Portion Dough: Using a tablespoon or cookie scoop, form 1 ½-tablespoon-sized balls of dough and place them about 2 inches apart on prepared baking sheets to allow for spreading.
  8. Bake Cookies: Bake for 10-12 minutes or until the edges are set and the centers appear slightly underbaked. This ensures a chewy center as the cookies continue to cook slightly after removal from the oven.
  9. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for best texture.

Notes

  • You can adjust the red food coloring amount for a deeper or lighter red tone depending on your preference.
  • White chocolate chips are optional but add a lovely sweet contrast to the cocoa and Oreos.
  • Do not overmix the dough once the flour is added to avoid tough cookies.
  • Allowing cookies to slightly underbake in the center keeps them soft and chewy after cooling.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a festive touch, drizzle melted white chocolate over cooled cookies.

Keywords: red velvet cookies, Oreo cookies, white chocolate chip cookies, festive cookies, chewy cookies, red velvet dessert

Find it online: https://stirringwithstella.com/red-velvet-oreo-cookies-recipe/