Red Velvet Oreo Cookies (Print Version)
Soft red velvet cookies studded with white chocolate chips and Oreo pieces for a delightful cookies-and-cream twist.
# 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
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter, brown sugar, and granulated sugar together until light and creamy, about 2-3 minutes.
04 - Add egg, egg yolk, vanilla extract, milk, and red food coloring. Mix until well combined.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
06 - Fold in white chocolate chips and chopped Oreo cookies until evenly distributed.
07 - Using a medium cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10-12 minutes, or until edges are set and centers look slightly underbaked.
09 - Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
# Expert Tips:
01 -
- Theyre like two favorite desserts collided in the best possible way
- The red velvet base stays incredibly soft for days
- That moment your teeth hit an Oreo chunk is pure magic
02 -
- Overbaking is the enemy of soft red velvet cookies
- Gel food coloring prevents your dough from becoming too sticky
- Roughly chopped Oreos create better texture than fine crumbs
03 -
- Chop Oreos into different sizes for varied texture
- Press a few Oreo pieces on top before baking for bakery-style look