Get ready for a sweet treat with these Oreo Red Velvet Cookies – they’re thick and chewy red velvet cookies with crushed Oreo pieces in every bite. The best part? It’s a super easy, one-bowl recipe that requires no chilling time. These cookies are perfect any time of the year and add a festive touch to your holiday baking!
- 1/2 cup (110g) unsalted butter, cold
- 1/2 cup (120g) packed light brown sugar
- 1/4 cup (53g) granulated sugar
- 1 large egg (about 50g), at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup (21g) cocoa powder
- 1 1/3 cups (187g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 tablespoon cornstarch
- 1 1/2 teaspoons white distilled vinegar
- Red food coloring
- 14 Oreo cookies, crushed, plus extra for topping
- Preheat your oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper to make sure your cookies come off the pan easily after baking and cooling.
- In a large bowl, either using a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the cold butter, packed light brown sugar, and granulated sugar together until it’s smooth and well combined. This should take about 2-3 minutes of mixing.
- Add the egg to the bowl and beat on medium speed until it’s smooth.
- Pour in the cocoa powder, properly measured all-purpose flour, baking soda, salt, and cornstarch into the dough. Beat on low speed until it’s smooth, being careful not to overmix once the dry ingredients fully incorporate to avoid dense cookies.
- Stir white vinegar and red food coloring into the dough until you achieve the desired red color throughout. Then, add the crushed Oreo cookies to the dough and mix until they’re evenly distributed.
- Divide the batter into balls of about 3 1/2 tablespoons each, roughly 75-80g of dough per ball. If you like, press additional crushed Oreo pieces into the tops of the cookies before baking.
- Bake the cookies for 10-12 minutes until they’re slightly soft in the center, have a domed shape, and are cracked around the edges. Let the cookies cool on the pan for about 10 minutes before transferring them to a wire rack or a plate.
Once the cookies have completely cooled, store them in an airtight container, well-covered, or wrap them individually in cling wrap. They’ll stay fresh at room temperature for up to 4 days or in the freezer for up to 4 months. Enjoy! 🍪😋
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