Description
Recipe for red velvet cookies with soft, crunchy crushed Oreo cookies pieces (for 16 medium or 12 large cookies)
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) Flour - all-purpose
- 3/4 tsp Baking Soda
- 3/4 tsp Salt
- 1-2 tsp Red gel food coloring - or liquid food coloring
- 1 tbsp Cocoa Powder - about 10 g unsweetened
- 15 Oreo Cookies crushed + 4 for decoration
Instructions
- Preheat the oven to 175°C (347°F) and prepare 2 baking sheets lined with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer for 2 minutes.
- Add the egg, vanilla, and red food coloring, then beat again for 2 minutes.
- Sift together the dry ingredients - flour, unsweetened cocoa powder, baking soda, and salt, and gently fold them into the wet mixture until combined.
- Finish by adding the Oreo cookie pieces and quickly mix until the dough is homogeneous.
- Shape the cookie dough into balls using your hands or an ice cream scoop and place them on the prepared baking sheets, spaced about 5 cm apart. (Slightly flatten the cookie dough balls if needed to ensure round cookies after baking)
- Bake the Red Velvet cookies for approximately 13-15 minutes until they are well puffed and still slightly soft in the center. Let them cool for a few minutes before transferring them to a wire rack to cool completely.
Notes
Storage: Up to 1 week in an airtight container, up to 3 months in the freezer.
Replace baking soda with 1 tsp baking powder
- 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