Oreo Red Velvet Cookies
| PREP TIME: 20 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
Fun and delicious bake this Holiday Season.
Ingredients
- 1 1/4 Cups Packed Brown Sugar
- 1/4 Cup Sugar
- 1 Cup Unsalted Butter ( Room Temp)
- 2 Large Eggs (Room Temp)
- 1 1/2 Tbsp Buttermilk
- 1 Tbsp Red Food Coloring
- 2 Tsp Vanilla
- 2 1/3 Cups of All Purpose Flour (spoon and leveled)
- 1/2 Cup Cocoa Powder(Spoon and leveled)
- 1 Tbsp Dark Cocoa Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 3/4 Cup White Chocolate Chips
- 6 Oreos
Cookies
Make sure your butter and eggs are room temperature and this dough will come together beautifully!
- In a large bowl beat butter for 3-4 mins until smooth and fluffy. Add sugars and beat 2-3 mins until incorporated well.
- Next, add eggs, buttermilk, red food coloring, vanilla and beat until incorporated well.
- In a separate bowl sift your flour, salt, cocoa powders and baking soda.
- Add the dry ingredients to your creamed mixture in two portions on low speed. Once everything is combined scrape the sides and bottom of your bowl. Do not over mix.
- Add chocolate chips and mix until combined. Do not over mix.
- Place the dough on parchment paper and cover in plastic wrap and refrigerate for 3-4 hrs.
- Drop the dough by 1/4 cup balls or use a large ice cream scoop baking 6 at a time on a large cookie sheet.
- Bake at 350 degrees for 10 mins.
- When cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
- Add more white chocolate chips to the top.
- Allow cookies to cool completely.
- Be patient they have a lot of steps but are so worth it.
- The raw cookie dough refrigerates beautifully and can be used for up to 5 days refrigerated and up to 1 month frozen.
- Share your pics with me on social media! #sweetmelibakery
