Red Velvet Oreo Cookies
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Soft red velvet Oreo cookies are made in one bowl with unsweetened cocoa powder, crushed Oreos, & red food coloring to ensure the pop of color stays even after they're baked.
Equipment
Ingredients
- 1 cup unsalted butter, softened to room temperature (2 sticks)
- ½ cup granulated sugar
- 1 cup brown sugar
- 2½ cups all purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla
- red food coloring
- 1 cup Oreo cookies, roughly chopped
Instructions
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until it is smooth and fluffy. This will take 3-4 minutes by hand with a wooden spoon or 1-2 minutes with an electric hand mixer.
- Add the all purpose flour, cocoa powder, salt, and baking soda. Mix until it resembles fine crumbs, after about 1 minute.
- Add the eggs, vanilla, and red food coloring. Mix until there is no dry flour visible and the cookies are the shade of red you desire, after about 1-2 minutes.
- Fold in the crushed Oreo cookies.
- Gently press the dough into 12 evenly-shaped balls and spread them out on a large baking sheet lined with parchment paper. Freeze for at least an hour, or until you're ready to bake your cookies.
- Preheat the oven to 350°F.
- Bake the cookies for 18-22 minutes, just until you can slide a spatula under the bottom of the cookie without it collapsing on itself. It'll still look a little gooey on top. Enjoy!!
Start with just a little red dye, and add more as needed. Different food dyes have varying degrees of color potency.
I like to take the baking tray out of the freezer and let it sit on the counter at room temperature for 5-10 minutes. The cookie dough will still be frozen, but the baking tray can warm up a bit so the temperature difference isn't too drastic.
Notes
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- Baking: It's hard to tell by the color if the cookies done, since they're already dark. You can tell they're done baking when a spatula easily slides under the bottom of a cookie without making it squish in. You want the top of the cookies still gooey.
- Food Dye: Different types of food coloring will require you to add more or less of it to dye your cookies red. I prefer gel-based food coloring, since a little goes a long way.
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- Storing: Store fully cooled cookies at room temperature in an airtight container for a few days. Sometimes I freeze the unbaked dough balls for up to 3 months, to have on hand whenever I need a freshly baked treat!
Nutrition
Serving: 1 cookie (of 12)Calories: 410kcalCarbohydrates: 57gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 68mgSodium: 310mgPotassium: 126mgFiber: 2gSugar: 32gVitamin A: 513IUCalcium: 33mgIron: 3mg
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