Red Velvet Oreo Cookies
These Red Velvet Oreo Cookies are the ultimate treat for anyone who loves the perfect balance of soft, sweet, and chocolatey.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling Rack
Ingredients
For the Red Velvet Cookie Dough
- 1 cup 230g unsalted butter, softened
- 1 ½ cups 300g granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups 315g all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons red food coloring
For the Filling
- 12 –15 Oreo cookies or your favorite sandwich cookies
Instructions
Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats.
- Pro tip: Make sure your oven is fully preheated before baking—this helps cookies bake evenly and hold their shape.
Cream Butter and Sugar
- In a large mixing bowl, combine the softened butter and granulated sugar.
- Beat with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
- Pro tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
Add Eggs, Vanilla, and Food Coloring
- Beat in the eggs, one at a time, until fully incorporated.
- Add the vanilla extract and red food coloring, mixing until the dough is smooth and evenly colored.
- Pro tip: Use gel food coloring for a vibrant red without altering the cookie’s texture.
Mix Dry Ingredients
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Pro tip: Avoid overmixing here; overworked dough can make cookies dense.
Assemble Cookies with Oreos
- Scoop about 2 tablespoons of red velvet dough and flatten slightly in your hand.
- Place an Oreo in the center and wrap the dough around it, sealing completely.
- Place each cookie on the prepared baking sheet, leaving 2 inches between cookies for spreading.
- Pro tip: If the dough sticks to your hands, lightly flour them to make rolling easier.
Bake and Cool
- Bake in the preheated oven for 12–14 minutes, or until the edges are set but the center is still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Pro tip: Don’t overbake—these cookies stay soft and chewy as they cool.
Notes
Nutritional Value (Per Cookie – Approximate)
- Calories: 280
- Carbohydrates: 36g
- Protein: 3g
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 55mg
- Sodium: 210mg
- Sugar: 23g
- Fiber: 1g