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Oreo Red Velvet Cookies Recipe

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These Oreo Red Velvet Cookies are a delightful twist on classic red velvet, bursting with Oreo cookie pieces for extra crunch and flavor. Ready in just 22 minutes and made with a simple one-bowl method, these cookies require no dough chilling and are perfect for a quick yet indulgent dessert. Their moist, soft texture combined with the chocolatey Oreo bits makes them irresistible for any cookie lover.

Ingredients

Wet Ingredients

  • ½ cup butter, softened (regular or vegan)
  • 1 egg
  • 1½ teaspoon vanilla extract
  • 1-2 teaspoons liquid red food coloring

Dry Ingredients

  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • 1½ cup all-purpose flour
  • 2 Tablespoon unsweetened cocoa powder

Oreo Components

  • ¼ cup Oreo crumbs (or 3 crushed Oreos)
  • 5 Oreo cookies, roughly chopped

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Prepare Oreo Crumbs: Measure out ¼ cup of Oreo crumbs by finely chopping 3 Oreo cookies using a food processor, blender, or by rolling over them in a sealed bag with a rolling pin. Roughly chop the remaining 5 Oreo cookies and set them aside for mixing in later.
  3. Cream Butter and Sugars: In a mixing bowl, use a stand mixer with paddle attachment or handheld mixer to beat the softened butter, light brown sugar, and granulated sugar together until the mixture is light in color and fluffy, about 1-2 minutes.
  4. Add Egg and Flavorings: Beat in the egg, vanilla extract, and liquid red food coloring. Begin with 1 teaspoon of food coloring and add more as needed to achieve your desired red color, as different brands vary in intensity.
  5. Incorporate Dry Ingredients: Gradually add the salt, baking soda, all-purpose flour, and unsweetened cocoa powder to the wet mixture. Mix until a uniform dough forms.
  6. Add Oreo Pieces: Fold in the finely crushed Oreo crumbs and the roughly chopped Oreo cookies gently until evenly distributed throughout the dough.
  7. Scoop and Shape: Using a medium cookie scoop or spoon, portion out 1.5 to 2 tablespoon-sized dough balls and place them on the prepared baking sheets, spacing them 3-4 inches apart. Optionally, press additional Oreo pieces on top for extra texture.
  8. Bake: Bake each sheet one at a time for 8-11 minutes or until the cookie edges look set but the centers still appear slightly under-baked. This ensures a soft, chewy texture inside.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your cookies once cooled!

Notes

  • Use a kitchen scale for precise measurement of dry ingredients; for volumetric measuring, fluff flour with a fork, scoop with a spoon, and level off with a knife.
  • Food coloring intensity varies by brand; start with 1 teaspoon and adjust accordingly to achieve the desired red velvet color.
  • You can use store-bought Oreo crumbs or crush 6 Oreos yourself to get enough crumb texture.
  • For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour and use gluten-free Oreos.
  • Store baked cookies in an airtight container at room temperature for 4-5 days.
  • Freeze baked cookies in a freezer-safe bag for up to 2 months; thaw at room temperature before serving.
  • To freeze dough, freeze scooped balls on a parchment-lined tray until firm, then transfer to a freezer bag; bake frozen dough with an added 1-2 minutes baking time.

Find it online: https://yumntasty.com/oreo-red-velvet-cookies-recipe/