Description
These Oreo Red Velvet Cookies combine the rich flavor of classic red velvet with the crunch of Oreo cookies and the sweetness of semisweet chocolate chips. Soft and chewy with a slightly underbaked center, these cookies are perfect for any occasion and are sure to satisfy your sweet tooth.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 3 tsp vanilla extract
- 2 tsp red gel food coloring (adjust to preference)
- ½ tsp white vinegar
Add-ins
- 1 ½ cups semisweet chocolate chips (divided: 1 cup for dough, ½ cup for topping)
- 1 ¾ cups roughly chopped Oreo cookies (divided: 1 ¼ cups for dough, ½ cup for topping)
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this mixture aside for later use.
- Cream butter and sugars: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream together the room temperature unsalted butter, light brown sugar, and granulated sugar until the mixture is smooth and well combined.
- Add wet ingredients and combine with dry: To the creamed butter and sugar, add the eggs, vanilla extract, red gel food coloring, and white vinegar. Mix until fully incorporated. Gradually add the flour mixture and mix on low speed until the cookie dough forms. Scrape down the sides and bottom of the bowl to make sure the dough is evenly mixed. Fold in 1 cup of semisweet chocolate chips and 1 ¼ cups of chopped Oreo pieces to evenly distribute them in the dough.
- Portion and prepare cookies: Using a large cookie scoop (3 tablespoons), portion the dough onto the prepared baking sheets, spacing them to allow for spreading. Press the remaining ½ cup of chocolate chips and ½ cup of Oreo cookie pieces into the tops of each cookie dough ball for added texture and flavor.
- Bake and cool: Bake the cookies for 13 to 14 minutes, until the edges are set but the centers remain slightly underbaked for a chewy texture. Let the cookies cool on the baking pan for 2 minutes, then transfer them to a wire rack to cool completely.
Notes
- You can adjust the amount of red gel food coloring to achieve your preferred shade of red.
- For the best texture, use room temperature butter and eggs.
- Pressing extra chocolate chips and Oreo pieces on top gives the cookies a beautiful presentation and extra crunch.
- These cookies are best stored in an airtight container at room temperature and can last up to 5 days.
- Do not overbake if you want soft and chewy cookies; the centers should look slightly underbaked when removing from the oven.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
