Red Velvet Oreo Cookies (Print Version)
Rich red velvet cookies with white chocolate and creamy Oreo center for a decadent dessert experience.
# What You'll Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 tsp baking soda
04 - 1/2 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/2 cup packed light brown sugar
08 - 1 large egg
09 - 1 tbsp milk
10 - 2 tsp vanilla extract
11 - 1 tbsp red food coloring
12 - 1 cup white chocolate chips
→ Oreo Cream Filling
13 - 4 oz cream cheese, softened
14 - 2 tbsp unsalted butter, softened
15 - 1 1/4 cups powdered sugar, sifted
16 - 1/2 tsp vanilla extract
17 - 8 Oreo cookies, finely crushed
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter, granulated sugar, and brown sugar until light and fluffy. Add egg, milk, vanilla, and red food coloring. Mix until combined.
04 - Gradually add dry ingredients to wet mixture, mixing until just combined. Fold in white chocolate chips.
05 - Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until creamy. Fold in crushed Oreo cookies. Refrigerate for 10 minutes.
06 - Scoop 2-tablespoon portions of dough and flatten slightly. Place 1 rounded teaspoon of Oreo filling in center, then fold dough around filling, sealing edges to enclose.
07 - Place stuffed dough balls on prepared baking sheets, spacing at least 2 inches apart.
08 - Bake for 11-12 minutes until edges are set and centers look slightly soft. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Tips:
01 -
- The contrast between the velvety cocoa cookie and that creamy Oreo filling is absolutely irresistible
- These cookies look like you spent hours in the kitchen but actually come together quickly
- They freeze beautifully so you can stash some away for emergency sweet cravings
02 -
- The filling absolutely must be chilled before you start stuffing or you'll end up with sticky red fingers and cookies that burst open
- Don't overmix the dough or these cookies will turn tough instead of staying beautifully tender
- If you can see any white spots on the dough after sealing, pinch them closed gently or the filling will leak during baking
03 -
- Roll your dough balls in extra crushed Oreos before baking for an impressive bakery-style finish
- For a less sweet version, reduce the powdered sugar in the filling to 1 cup and add a pinch of sea salt