Red Velvet Oreo Cookies (Printable version)

Soft, chewy red velvet cookies studded with white chocolate chips and Oreo chunks for a perfect cocoa and cream crunch.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 3/4 cup light brown sugar, packed
07 - 1/2 cup granulated sugar
08 - 1 large egg
09 - 1 egg yolk
10 - 2 teaspoons vanilla extract
11 - 2 tablespoons milk
12 - 1 tablespoon red food coloring, gel preferred

→ Mix-Ins

13 - 1 cup white chocolate chips
14 - 12 Oreo cookies, roughly chopped

# How to Prepare:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and creamy, about 2-3 minutes.
04 - Add the egg, egg yolk, vanilla extract, milk, and red food coloring. Mix until well combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Fold in the white chocolate chips and chopped Oreo cookies.
07 - Using a medium cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert advice:

01 -
  • The texture is somehow both soft and chewy while the Oreos stay perfectly crunchy
  • That red cocoa flavor hits different than regular chocolate chip cookies
  • People will assume you bought them from a fancy bakery
02 -
  • Overbaking is the enemy, pull them out when edges are set even if centers look raw
  • Room temperature ingredients matter, especially the butter, or your texture will be off
  • Gel food coloring is worth the extra trip to the store, liquid coloring makes the dough too thin
03 -
  • Chop your Oreos into different sized pieces so you get both big crunch and smaller bits throughout
  • Scoop your dough balls and freeze them on a tray before baking for thicker cookies that hold their shape better

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