Homemade Red Velvet Oreo Cookies
My first batch of these went into the oven straight from the mixer. They spread into thin red puddles, and the Oreo halves slid right off the sides. Kind of sad. Now the dough sits in the fridge for a full hour, no exceptions, and the cookies bake up thick and craggy with soft centers that look a little underdone when they come out.
I use gel coloring because a teaspoon is plenty and it doesn’t water down the dough; liquid works too, you’ll just need more. I also press the cookie half into each ball right before baking so it sinks in a bit instead of perching on top. Pull the pan when the edges look set, even if the middles still look wet. We eat them with a cold glass of milk, usually while they’re still a little warm.
These homemade red velvet Oreo cookies are big, thick and chewy all the way through. A little cocoa keeps the red dough mellow, and white chocolate chips melt into sweet pockets between the crunchy cookie bits. Good for Valentine's Day. The baked cookies freeze well for up to two months.
Ingredients
Equipment
Method
- Beat the softened butter with the granulated sugar and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl once halfway through.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar
- Beat in the egg, vanilla and red food coloring until the mixture is smooth and evenly red. Add a little more coloring now if you want a deeper shade, since the color darkens slightly in the oven.1 large egg, 2 tsp vanilla extract, 1 tsp red gel food coloring
- Whisk the flour, cocoa powder, baking soda and salt in a separate bowl. Add it to the wet mixture and mix on low speed just until no dry streaks remain. The dough will be thick and a little stiff.2 cups all-purpose flour, 3 tbsp unsweetened cocoa powder, 3/4 tsp baking soda, 1/2 tsp kosher salt
- Fold in the chopped Oreo cookies and the white chocolate chips with a spatula, keeping a small handful of chips aside. Scoop the dough into 12 balls of about 1/4 cup each, set them on a plate, cover and refrigerate for 1 hour.6 Oreo cookies, 3/4 cup white chocolate chips
- Heat the oven to 350°F and line two baking sheets with parchment paper. Place 6 dough balls on each sheet, well spaced, and press one Oreo half into the top of each ball along with a few of the reserved chips.6 Oreo cookies
- Bake one sheet at a time for 11 to 13 minutes, until the edges are set and the centers still look slightly soft. Let the cookies cool on the baking sheet for 10 minutes so they finish setting, then move them to a wire rack.
Nutrition
Notes
Roll the dough balls a little taller than wide before chilling for the thickest cookies. This is a homemade version and is not affiliated with or endorsed by Oreo.
You might also like our Copycat Levain Bakery Cookies.
made these for my daughters class party and they were gone in like 10 min. only had liquid coloring so i used almost 2 tbsp, color still came out great. do NOT skip the chill lol
good cookie, nice and thick. mine needed 13 min and the bottoms got a little dark on my old dark pan so ill use parchment on a lighter one next time
the oreo half on top makes them look bakery legit. froze half the dough balls and baked them straight from frozen with 2 extra minutes, worked perfect