Description
Soft and chewy red velvet cookies packed with crushed Oreo cookies for the perfect chocolatey crunch. This easy recipe makes 16 regular or 12 large bakery-style cookies—perfect for Valentine’s Day, holidays, or any cookie craving.
Ingredients
- 120 g (1/2 cup) unsalted butter, softened
- 80 g (1/3 cup) granulated sugar
- 70 g (1/3 cup) light brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 190 g (1 1/2 cups) all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1–2 tsp red gel food coloring (or liquid red coloring)
- 1 tbsp unsweetened cocoa powder (about 10 g)
- 15 Oreo cookies, roughly crushed
- 4 extra Oreo cookies for topping
Instructions
- Preheat your oven to 175°C (347°F) and line 2 baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter with granulated sugar and light brown sugar using an electric mixer for about 2 minutes, until light and fluffy.
- Add the egg, vanilla extract, and red food coloring, then mix again for 2 minutes until smooth and bright red.
- Sift in the flour, cocoa powder, baking soda, and salt. Gently fold the dry ingredients into the wet until just combined.
- Stir in the crushed Oreo cookies, mixing briefly until the cookie dough is evenly combined.
- Shape the dough into balls using your hands or a cookie scoop and place them on the prepared baking sheets, leaving about 2 inches (5 cm) of space between each. Slightly flatten the tops if needed.
- Bake for 13–15 minutes, until the cookies are puffy with soft centers and lightly crisp edges.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Keep cookies in an airtight container for up to 1 week, or freeze for up to 3 months. Thaw at room temperature before serving.
Tips:
- Use a kitchen scale for accurate measurements—especially for flour—to ensure soft and chewy red velvet Oreo cookies.
- Bring ingredients to room temperature before starting (especially butter and egg).
- Cream butter and sugars properly for at least 2 minutes for the best texture.
- Don’t overmix the dough once you add the dry ingredients—stop as soon as it's combined.
- Slightly flatten the dough balls before baking to help them spread evenly.
- Replace baking soda with 1 tsp baking powder if needed (texture may be slightly different)
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: cookies,
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 392
- Sugar: 30.9 g
- Sodium: 381.1 mg
- Fat: 16.9 g
- Carbohydrates: 57.1 g
- Protein: 3.6 g
- Cholesterol: 27.8 mg