Oreo Red Velvet Cookies
These delicious and chewy Oreo Red Velvet cookies are full of red velvet and chocolate flavors. They are super easy to make - ready in less than 30 minutes - with no dough chill time required.
Equipment
- cookie sheet
- Mixer (hand or stand)
- Mixing bowl
- Measuring Cup
- Measuring Spoon
- Wooden spoon or spatula
- Ziplock Bags
Ingredients
- 2.5 Cups Flour
- 1.25 Cups Granulated Sugar
- .75 Cups Brown Sugar
- 1 Cup Butter softened
- 1.25 Teaspoons Baking Soda
- 1 Teaspoon Vanilla Extract
- .25 Teaspoon Salt
- .25 Cup Cocoa Powder
- 10 Oreos Crushed
- Red Food Coloring
Instructions
- Grease the cookie sheet (if it is non-stick) with cooking spray or a thin layer of butter. Preheat the oven to 350 degrees Fahrenheit.
- Put 1.25 cups of granulated sugar, 1 cup of softened utter and .75 cups of brown sugar into the mixing bowl.
- Turn mixer on medium high and cream together the butter and sugar for about 2 minutes. It will be well combined and light and fluffy when done.
- Put 2 eggs and 1 teaspoon of vanilla into the bowl and mix on medium for a minute or until it is well combined.
- Combine 1.25 teaspoons baking soda, .25 teaspoons salt, 2.5 cups flour and .25 cup of cocoa powder in a separate bowl.
- Turn the mixer on low and slowly add the flour mixture to the creamed butter, sugar and eggs. Mix just long enough so there are no streaks of flour left.
- Add in food coloring. We used a tablespoon, but amounts will vary based on the type and brand of food coloring you use. So, start with a little and keep adding until you reach the desired color.
- Crush Oreos with a rolling pin or wooden spoon in a ziplock bag. Then, add them to the dough and fold in well.
- Scoop balls of dough with a tablespoon or cookie scoop. Each ball should be about 1.5 tablespoons.
- Place balls of dough a few inches apart on the baking sheet. Press a few large Oreo chunks on the top of each ball of dough.
- Bake at 350 degrees Fahrenheit for 12 minutes or until the edges are firm. Cookie centers will still be soft, but will firm as they cool.
Notes
Tips & Variations
- Soften butter correctly - softened butter should be able to be pressed in the center and leave an indentation. Soften on the counter for 60 mins. Or in the microwave on defrost for 20 seconds on each side.
- Add Oreo Pieces on top - to give the cookies a nice look and extra Oreo flavor, add a few large Oreo chunks on the top of each ball of dough before baking.
- Carefully add food coloring - add food coloring a little at a time until it is the color that you desire. You can add it with the eggs, or after the flour. It mixes more thoroughly with the eggs, but will become lighter in color after adding the dry ingredients.
- Mix in white chocolate chips - add ½ - 1 cup of white chocolate chips at the same time you add the Oreos.
- Use cake mix - speed up the process even more by using red velvet cake mix, ⅓ cup of oil and 2 eggs and mixing the Oreo crumbles straight into that instead of making your own dough.
- Dough: store the dough wrapped in cling wrap in the fridge for up to 5 days. Or freeze it wrapped in cling wrap and put into a freezer bag for up to 3 -4 months. Defrost it in the refrigerator overnight.
- Cookies: store the cookies in an airtight container for a week at room temperature or up to two weeks in the fridge. Freeze them in a freezer bag for up to a year. Defrost on the counter or in the microwave for 15 seconds.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.