Description
Deliciously soft and chewy red velvet cookies mixed with Oreo cookie pieces and chocolate chips, perfect for any gathering.
Ingredients
Scale
- 2 ½ cups (313 g) All-purpose flour
- ¼ cup (21 g) Dutch-processed cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Cornstarch
- ¾ teaspoon Kosher salt
- 1 cup (227 g) Unsalted butter (melted and cooled)
- 2 large Eggs
- ¾ cup (165 g) Light brown sugar (packed)
- ¾ cup (150 g) Granulated sugar
- 1 tablespoon Vanilla extract
- 1 teaspoon Red gel food coloring
- ¼ cup Oreo cookie crumbs (about 3 Oreo cookies)
- 6 Crushed Oreo cookie pieces (6 Oreo cookies blended into bite-sized pieces)
- ¾ cup Semisweet chocolate chips (plus more for topping)
Instructions
- Melt the unsalted butter in a medium saucepan over medium heat, then cool and pour into a stand mixer bowl.
- Blend three Oreo cookies into fine crumbs for the dough and crush six additional cookies into bite-sized pieces.
- In a medium bowl, sift together all-purpose flour, cocoa powder, cornstarch, baking soda, and kosher salt.
- In the stand mixer, combine melted butter and both sugars, beat until creamy, then add eggs one at a time along with vanilla and red food coloring.
- Gradually mix in the flour mixture until just combined, then fold in chocolate chips, Oreo crumbs, and crushed pieces.
- Chill the cookie dough for 3 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Form cookie balls using a large scoop and arrange on sheets, spacing apart.
- Bake for 12-14 minutes, tapping the baking sheet halfway. Allow to cool for 5 minutes before transferring.
Notes
Chill dough consistently for improved texture. These cookies can be air-fried for a quicker option.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 17g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg