Description
Rich red velvet cookies studded with crushed Oreos offer a delightful twist on classic desserts. Creamy chocolate chunks and velvety texture promise a memorable sweet indulgence you’ll savor until the last crumb.
Ingredients
Scale
- 1 large egg
- ½ cup unsalted butter, softened
- 1 ½ cups (180 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- 8–10 Oreo cookies, roughly crushed
- ¼ cup (25 g) unsweetened cocoa powder
- ¼ cup white chocolate chips or drizzle
- 1 tsp vanilla extract
- 1 tsp red food coloring (gel preferred)
- ½ tsp baking soda
- ¼ tsp salt
- Extra Oreo crumbs for topping
Instructions
- Preheat Preparation: Configure oven to 350F (175C) and line baking sheets with parchment paper or silicone mats to guarantee uniform baking and effortless cookie extraction.
- Base Creation: Whip softened butter with granulated and brown sugars until the mixture transforms into a light, airy consistency with a silky smooth texture.
- Moisture Integration: Blend egg, vanilla extract, and red food coloring into the sugar mixture, ensuring a vibrant red hue and harmonious incorporation.
- Dry Ingredient Composition: Combine flour, cocoa powder, baking soda, and salt in a separate bowl, crafting a foundational mixture that will provide structural integrity and deep chocolate essence.
- Dough Assembly: Gently merge wet and dry ingredients, stirring minimally to prevent potential toughness, then fold in crushed Oreo cookies, reserving a few for decorative purposes.
- Portioning and Arrangement: Utilize a cookie scoop to create uniform dough rounds, strategically placing them on prepared baking sheets with adequate spacing to accommodate spreading.
- Decorative Topping: Embellish cookie surfaces with reserved Oreo fragments and optional white chocolate chips to enhance visual and flavor dimensions.
- Baking Technique: Bake for 10-12 minutes, monitoring for set edges and slightly soft centers that indicate optimal cookie texture.
- Cooling Process: Rest cookies on baking sheet for 5 minutes to stabilize structure, then transfer to a wire rack for complete cooling and final texture development.
- Optional Finishing: Drizzle melted white chocolate over cooled cookies to elevate presentation and add a luxurious touch.
Notes
- Prevent Overmixing: Stop stirring the dough as soon as wet and dry ingredients combine to maintain a tender, soft cookie texture.
- Temperature Control: Use room temperature butter and eggs for smoother blending and more consistent cookie spread during baking.
- Oreo Crushing Technique: Crush Oreos into varied sizes – some fine crumbs and some larger chunks – for interesting texture and visual depth.
- Chilling Option: Refrigerate dough for 30 minutes before baking to control cookie spread and enhance flavor development, especially if the kitchen is warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 150
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg