Description
Soft and chewy red velvet Oreo cookies with a rich cocoa flavor, a bright red color, and plenty of crushed Oreo pieces in every bite. Perfect if you like thick cookies with soft centers and lightly crisp edges.
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 Oreo cookies, roughly chopped, for topping
Instructions
- Preheat the oven to 175°C (347°F) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter with the granulated sugar and light brown sugar for about 2 minutes, until light and fluffy.
- Add the egg, vanilla extract, and red food coloring, then mix again for about 2 minutes until smooth and evenly colored.
- Sift in the flour, cocoa powder, baking soda, and salt, then gently fold into the dough just until combined.
- Stir in the crushed Oreo cookies, mixing briefly until evenly distributed.
- Shape the dough into balls using your hands or a cookie scoop and place them on the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Lightly flatten the tops if needed and add Oreo pieces on top.
- Bake for 13–15 minutes, until the cookies are puffed with set edges and soft centers.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Storage:
- Store in an airtight container at room temperature for up to 4–5 days.
- Freeze baked cookies for up to 3 months and thaw at room temperature before serving.
Tips:
- Use a kitchen scale for accurate measurements, especially for flour.
- Make sure the butter and egg are at room temperature before starting.
- Cream the butter and sugars well to get a soft, chewy texture.
- Do not overmix once the dry ingredients are added.
- Lightly flatten the dough balls to help the cookies spread evenly.
- If needed, replace the baking soda with 1 tsp baking powder; the texture will be slightly different.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: cookies,
- Method: Baking
- 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