Red Velvet Oreo Cookies (Printable)
Soft red velvet cookies studded with white chocolate and Oreo chunks for a delightful cocoa and cream crunch.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1 tsp baking soda
04 - 1/2 tsp salt
→ Wet Ingredients
05 - 1 cup unsalted butter, softened
06 - 3/4 cup light brown sugar, packed
07 - 1/2 cup granulated sugar
08 - 1 large egg
09 - 1 egg yolk
10 - 2 tsp vanilla extract
11 - 2 tbsp milk
12 - 1 tbsp red food coloring, gel preferred
→ Mix-Ins
13 - 1 cup white chocolate chips
14 - 12 Oreo cookies, roughly chopped
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and creamy, about 2-3 minutes.
04 - Add the egg, egg yolk, vanilla extract, milk, and red food coloring. Mix until well combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Fold in the white chocolate chips and chopped Oreo cookies.
07 - Using a medium cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The texture is seriously perfect with soft chewy centers and crispy edges
- Red velvet flavor meets cookies and cream in the most addictive way possible
- They look stunning on a platter but taste even better than they look
02 -
- Overbaking is the enemy here pull them out when centers still look slightly soft for perfect chewy results
- Room temperature ingredients really do matter especially the butter for proper creaming
- Chop your Oreos into different sizes so you get nice chunks and smaller bits throughout each cookie
03 -
- Weigh your flour if possible for the most consistent results every time
- Chill your dough for 30 minutes if it feels too soft or sticky to work with