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Oreo Red Velvet Cookies
Yield: 28 cookies
These Oreo red velvet cookies are made with soft red velvet cookie dough, semisweet chocolate chips, and crunchy chopped Oreos. They bake up chewy in the center with lightly crisp edges and loads of chocolatey texture. The dough comes together fast and requires no chilling, making them perfect for easy baking days.
Ingredients
- 3 cups (375 g) all-purpose flour
- ¼ cup (22 g) cocoa powder
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (227 g) unsalted butter (room temperature)
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 3 tsp (3 tsp) vanilla extract
- 2 tsp (2 tsp) red gel food coloring (add more or less to preference)
- ½ tsp (0.5 tsp) white vinegar
- 1 ½ cups (270 g) semisweet chocolate chips (divided - 1 cup for the cookie dough & ½ cup to press into the cookie dough balls)
- 1 ¾ cups (280 g) roughly chopped Oreo cookies (divided - 1 ¼ cups for the cookie dough & ½ cup to press into the cookie dough balls)
Instructions
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream together the unsalted butter, light brown sugar, and granulated sugar for a few minutes until well combined and smooth.
- Add in the eggs, vanilla extract, red gel food coloring, and white vinegar, and mix until well combined. Add in the flour mixture and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure all the ingredients are well combined. Fold in 1 cup of the semisweet chocolate chips and 1 ¼ cups of the roughly chopped Oreo cookies until they are well dispersed throughout the cookie dough.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Press the additional ½ cup of semisweet chocolate chips and ½ cup of Oreo cookie pieces into the cookie dough balls.
- Bake the cookies for about 13 to 14 minutes until the cookies are set on the edges and slightly underbaked in the center. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
Storing & Serving:
- Room temperature: Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days. Serve at room temperature or warm the cookies in the microwave for 10 seconds to melt the chocolate chips.
- Refrigerator (cookie dough): Store the unbaked cookie dough balls in the refrigerator in an airtight container or resealable storage bag for 1 week. Bring the cookie dough balls to room temperature and then bake as directed.
- Freezer (cookie dough): Store the unbaked cookie dough balls in the freezer in an airtight container or resealable storage bag for 3 months. Bring the cookie dough balls to room temperature and then bake as directed.
- Freezer (baked cookies): Store the baked cookies in the freezer in an airtight container or resealable storage bag for 3 months.
Nutrition
Serving: 1cookie | Calories: 275kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 171mg | Potassium: 127mg | Fiber: 2g | Sugar: 23g | Vitamin A: 225IU | Calcium: 25mg | Iron: 3mg
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