Frosted Red Velvet Oreo Cookies

In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, granulated sugar, light brown sugar, and vegetable oil until smooth and creamy. Add in the egg, vanilla extract, white vinegar, and red gel food coloring and mix until well combined.
Add in the all-purpose flour, unsweetened cocoa powder, cornstarch, baking powder, baking soda, and salt. Mix on low speed until the cookie dough forms. Scrape the sides and bottom of the bowl to ensure the ingredients are well combined.
Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on a parchment-lined baking sheet pan. Chill the cookie dough balls for 30 minutes in the refrigerator.
Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for 12 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for 5 minutes until light, pale, and creamy.
Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low speed until incorporated. Add the vanilla extract and salt and mix on low speed until combined. Drizzle in the heavy cream. Scrape the sides and bottom of the bowl to be sure the ingredients are well combined.
Turn the mixer to medium speed and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy.
Add in the Oreo cookie crumbs and mix the frosting on low speed until the cookie crumbs are dispersed throughout the frosting. Scrape the sides and bottom of the bowl as needed. Mix the buttercream for several minutes on low speed to remove air bubbles.

Fill a piping bag fitted with a Wilton 1A piping tip with the cookies and cream buttercream frosting. Pipe a swirl of buttercream onto the cooled red velvet cookies. Use an offset spatula to spread the frosting, if desired. Decorate the cookies with additional Oreo cookie crumbs.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.