Description
These Red Velvet Oreo Cookies are thick, chewy, and bursting with chocolatey goodness! Made with a soft red velvet cookie base, loaded with white chocolate chips and crushed Oreos, they’re perfect for any occasion—especially Valentine’s Day or the holidays!
Ingredients
Units
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- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp red food coloring
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (85g) white chocolate chips
- 1/2 cup (6-8 Oreos) crushed Oreo cookies
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Add the egg, vanilla extract, and red food coloring, mixing until smooth.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Fold in white chocolate chips and crushed Oreo pieces.
- Scoop dough into 2-tablespoon-sized balls and place on the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are set but the centers are soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to 5 days at room temperature.
- Use extra crushed Oreos and white chocolate chips for topping before baking.
- For a softer cookie, slightly underbake and let them finish setting on the baking sheet.
Nutrition
- Calories: 230
- Sugar: 18g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg