Red Velvet Oreo Cookies (Printable)

Soft, chewy red velvet cookies studded with white chocolate chips and chopped Oreo pieces for a delightful cocoa and cream combination.

# 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 Make It:

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 Suggestions:

01 -
  • That moment when you break one open and see the red velvet swirled with white chocolate chunks never gets old
  • They strike the perfect balance between fudgy and chewy, like a brownie and a cookie had a delicious baby
02 -
  • Overbaking is the enemy, when in doubt, pull them out 30 seconds early for that bakery-soft texture
  • The dough will feel soft and slightly sticky, but this is exactly what creates those chewy centers we're after
03 -
  • Chill your dough for 30 minutes before baking if you prefer thicker cookies with more pronounced ridges
  • Rotate your baking sheets halfway through baking time for even browning

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