These Oreo Red Velvet Cookies are thick and chewy red velvet cookies with crushed Oreo cookie pieces throughout. This is a one-bowl, no-chill recipe that is perfect all year around and especially festive during the holidays!
- 1/2 cup (110g) unsalted butter, cold
- 1/2 cup (120g) light brown sugar, packed
- 1/4 cup (53g) granulated sugar.
- 1 large egg (50g), room temperature
- 1 teaspoon vanilla extract
- 1/4 cup (21g) cocoa powder
- 1 1/3 cup (187g) all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 tablespoon corn starch
- 1 1/2 teaspoons white distilled vinegar
- Red food coloring
- 14 Oreo cookies, crushed + additional for topping
- Preheat your oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper to ensure the cookies come off of the pan cleanly after baking and cooling.
- In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat cold butter, packed light brown sugar, and granulated sugar together until smooth and combined. This should be about 2-3 minutes of mixing.
- Add the egg to the bowl and beat on medium speed until smooth.
- Pour cocoa powder, properly-measured all purpose flour, baking soda, salt, and corn starch into the dough. Beat on low speed until smooth. Do not mix past when you see the dry ingredients fully disappear to avoid dense cookies.
- Stir white vinegar and red food coloring into the dough until desired color is reached throughout. Then, add the crushed Oreo cookies to the dough and mix until properly dispersed.
- Divide the batter into 3 1/2 tablespoon-sized balls, about 75-80g of dough per ball. If desired, stick additional crushed Oreo pieces into the tops of the cookies before baking.
- Bake the cookies for 10-12 minutes until they are domed, slightly soft in the center, and cracked around the edges. Allow the cookies to cool on the pan for about 10 minutes before transferring to a wire rack or plate.
- After the cookies have fully cooled, store the cookies in an airtight container, tightly covered, or individually wrapped in cling wrap at room temperature for up to 4 days or in the freezer for up to 4 months.
Measuring Flour: To avoid dry and dense cookies, measure flour with a kitchen scale to 187g exactly or use a spoon to transfer flour from your container to your measuring cups before using a knife to level.
Bake Time: Make sure to only bake the cookies until the centers are soft, tops are cracked, and edges are just starting to firm up. Overbaking will lead to dry and dense cookies and a brown tint in color.
Keywords: Red Velvet Cookies, Red Velvet Oreo Cookies, Oreo Cookies