Ingredients
Equipment
Method
Prep the Ingredients
- Begin by cutting your unsalted butter into 1-inch slices. In a medium saucepan, gently melt the butter over medium heat. Once melted, pour it into the bowl of your stand mixer and allow it to cool completely while you prepare your other ingredients. Alternatively, you can melt the butter in the microwave in 30-second intervals until fully liquid. Ensure the melted butter is cooled to room temperature before adding the eggs.
- Using a food processor or blender, blend 3 Oreo cookies into fine, powdery Oreo cookie crumbs. For the crushed Oreo cookie pieces, take 6 more Oreo cookies and either pulse them in a food processor or place them in a large Ziploc bag and crush them with a rolling pin until you have bite-sized pieces.
- In a separate medium mixing bowl, sift together the all-purpose flour, Dutch processed cocoa powder, cornstarch, and baking soda. Whisk in the kosher salt until well combined. Set this bowl aside.
Mix the Dough
- With the cooled melted butter in your stand mixer bowl, attach the paddle attachment. Add both the light brown sugar (packed) and granulated sugar. Beat them together on medium-high speed for about 2 minutes, until the mixture is light, fluffy, and creamy, stopping halfway to scrape down the sides of the bowl with a rubber spatula.
- With the mixer on medium speed, beat in the large eggs one at a time, mixing until each egg is fully combined before adding the next. With the last egg, add the vanilla extract and the vibrant red gel food coloring.
- Reduce your mixer speed to low. Gradually add the prepared flour mixture in 3 additions, mixing only until just combined after each addition. After incorporating the last of the flour mixture, mix until you see just a few streaks of flour remaining. Remove the mixing bowl from the stand mixer. Now, gently fold in the semisweet chocolate chips, Oreo cookie crumbs, and the crushed Oreo cookie pieces using your rubber spatula until everything is just combined. Do not overmix.
- Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 3 hours. This chilling period is crucial for flavor and preventing spreading.
Scoop, Chill & Bake
- Line a plate with wax paper and set aside. Remove your chilled dough from the fridge. Using a large cookie scoop (a 2.5 oz scoop is ideal), measure out portions of dough. Lightly roll the dough into balls using the palms of your hands, smoothing out any cracks. Place the dough balls on the wax paper-lined plate and return them to the fridge, uncovered, for about 10-15 minutes to firm up while your oven preheats.
- Line a large baking sheet with parchment paper and set aside. Preheat your oven to 350°F (175°C). Place about 5 chilled dough balls onto the prepared baking sheet, ensuring they are about two inches apart. Keep any remaining dough balls in the fridge until you're ready to bake the next batch.
- Bake the cookies for 12-14 minutes. For a soft, gooey cookie with slightly crisp edges, aim for 12 minutes (the center will still look slightly wet). If you prefer a firmer yet still soft cookie, bake for 14 minutes. Around the halfway mark (6-7 minutes), gently remove the baking sheet from the oven and firmly tap it on a heatproof surface a few times. Rotate the baking sheet and return the cookies to the oven to continue baking.
- As soon as the cookies come out of the oven, use a round biscuit cutter or a wide cup that is slightly larger than your cookies to gently "scoot" them into perfectly round shapes. Top the warm cookies with extra semisweet chocolate chips and crushed Oreo cookie pieces if desired. Allow the cookies to cool on the baking sheet for 5 minutes. Then, carefully transfer them to a cooling rack to cool completely.
Optional Cream Cheese Swirl Instructions
- In a small bowl, combine 4 oz (1/2 block) softened cream cheese, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract. Beat with a fork or small whisk until completely smooth and creamy.
- After you've scooped and rolled your cookie dough balls (before the final chilling step for 10-15 minutes, Instruction 8), create a small indentation in the top of each ball. Dollop about 1 teaspoon of the cream cheese mixture into the indentation. Gently swirl it into the dough with a toothpick or the back of a small spoon. Be careful not to overmix it into the dough completely; we want distinct swirls. Then, proceed with chilling and baking as instructed.
Optional Cream Cheese Glaze Instructions
- In a small bowl, whisk together 2 oz (1/4 block) softened cream cheese, 1 cup powdered sugar, 1-2 tablespoons milk or heavy cream (start with 1 and add more to reach desired consistency), and 1/2 teaspoon vanilla extract. Whisk until perfectly smooth and pourable, yet thick enough to cling to the cookies.
- Once your Red Velvet Oreo Cookies have cooled completely on a cooling rack, use a fork or a small spoon to drizzle the glaze decoratively over them. For a neater finish, you can transfer the glaze to a piping bag with a small round tip (or a Ziploc bag with a corner snipped off). Allow the glaze to set for about 15-20 minutes before stacking or serving.
Nutrition
Notes
These Red Velvet Oreo Cookies offer a perfect blend of rich cocoa, tangy cream cheese, and satisfying crunch. The dough chilling is essential for texture and to prevent spreading. Don't be afraid to slightly underbake for an extra gooey center. Enjoy them with a cold glass of milk! Nutrition information is estimated based on common ingredients and serving sizes and may vary.