Delicious Red Velvet Oreo Cookies Recipe
Delicious Red Velvet Oreo Cookies combine rich red velvet flavor with the crunchy texture of crushed Oreos, complemented by optional white chocolate chips for extra sweetness. These soft, chewy cookies are perfect for festive occasions or everyday indulgence.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 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
Sugars
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar, packed
Add-ins
- 1 ½ cups (about 15 cookies) crushed Oreos
- ½ cup (85g) white chocolate chips (optional)
Instructions
- 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.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, which should take about 2-3 minutes.
- Add Eggs and Flavorings: Mix in the eggs one at a time, followed by the vanilla extract and red food coloring. Beat the mixture until it 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 ensure even distribution of leavening agents.
- Mix Dry into Wet: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined, taking care to avoid overmixing for tender cookies.
- Fold in Oreos and Chocolate Chips: Gently stir in the crushed Oreos and white chocolate chips (if using) with a spatula to evenly distribute without breaking them up too much.
- Shape Cookies: Scoop out 1 ½-tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers look slightly underbaked; cookies will continue to cook as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use gel red food coloring for the most vibrant red color without altering dough consistency.
- If white chocolate chips are unavailable, you can omit or substitute with regular chocolate chips.
- Be careful not to overmix the dough to keep the cookies tender and soft.
- Allowing cookies to cool slightly on the baking sheet helps them set properly without breaking.
- Store cookies in an airtight container at room temperature for up to a week.
Keywords: Red Velvet Cookies, Oreo Cookies, Soft Cookies, Christmas Cookies, Festive Cookies, Chocolate Chip Cookies
