We are back with my giant cookie series once again with a flavor that I know you’ll love! Deep red velvet cookies with white chocolate chips, milk chocolate chips, and something I love pairing with red velvet… OREO!

If you’ve just joined in on the giant cookie party, WELCOME to the best cookies of your life – and we’re just getting started 🙂 .

There are lots of flavors I’ve already created that I know you’ll love – see them all here.

I asked on my Instagram page if there were any flavors of giant cookies y’all would like to see on here soon, and there were so many great ideas! I love that you guys are passionate about baking, caking, and also sneaking in a few cookies now and then in the kitchen.

One flavor you wanted was a solid red velvet cookie recipe. I was a little worried about the color maybe not being vibrant enough on these, but the taste was perfect. The next day, the red shade intensified and it was just the shade I was looking for – so I’d call that a solid win!

Instead of letting the red velvet flavor have all the fun (most of us know that red velvet is basically chocolate with red coloring at this point), I added in white chocolate chips, mini milk chocolate chips, and Oreos. I have a red velvet Oreo cake coming up in my second cookbook that I know you guys are going to love – I’m so excited about it!

Here’s a few tips for making sure these cookies come out perfectly every time (which isn’t that hard because these are basically fool proof!)

  • Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.
  • No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.
  • Eggs need to be cold, and same with your butter.
  • Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.
  • Use good quality cocoa for the best flavor.
  • Press the add-ins below the cookie dough line. That way they don’t burn in the oven.
  • Use quality food gel coloring. I used a deep red shade by Americolor.
  • Reserve a few oreos and chocolate chips to press onto the outside of the cookie for a better cookie-look. Although, they will taste exactly the same either way 
  • I make mine the size of a baseball. They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough. I’ve also noticed they flatten slightly as they cool, too.
  • No need to chill the cookies! That’s the best part!

Although I am pretty biased for keeping these cookies their large size, you can most certainly make them into three different cookies per one cookie – just make sure to bake them for less time.

The high heat for these cookies make for a different texture inside and outside of each cookie. The outside will bake through as you would expect.

The cookie on the inside will be gooey – VERY gooey at first. Then, it will slowly change to just a soft consistency – leaving you with the perfect texture for days.

As always, I hope you enjoy this newest addition to my cookie collection here on Baking with Blondie. It has been such a pleasure connecting with all of you through cakes, cookies, and everything between here and on Instagram.

If you whip up a batch of these cookies today, I’d love to see! Make sure to tag me @bakingwithblondie or #bakingwithblondie so I can join in on the fun.

Happy Baking!

xo,

Mandy

Get the Recipe: Red Velvet Oreo Cookies

Thick giant red velvet cookies studded with white chocolate chips, milk chocolate chips, and our very favorite oreo cookies!
Servings: 8 giant cookies
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Ingredients
 

  • 1 cup unsalted butter, cold and cubed
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 eggs, cold
  • 1 teaspoon vanilla
  • 1/2 cup cocoa powder
  • 2 teaspoons red gel coloring , (if you'd prefer to use less coloring, change the cocoa powder to 1/4 cup and add 1/4 cup flour instead). You loose some chocolate taste this way, though.
  • 3 1/4 cup all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup white chocolate chips
  • 1/2 cup mini milk chocolate chips
  • 1 cup Oreo crumbles

Instructions
 

  • Preheat the oven to 410 degrees. Prep two large aluminum cookie sheets with parchment paper and set aside.
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars and cream together for 3 minutes on high speed.
  • Scrape down the sides of the bowl, and add in the vanilla and eggs one at a time. Whip up well between each addition.
  • Add in the cocoa and red gel coloring. Mix well, then add in the flour, cornstarch, baking soda, and salt, and slowly mix together either by hand or on the lowest mixer speed. Don't overmix.
  • Reserve a little bit of the white and milk chocolate chips (and some Oreo pieces), then add in the rest to the batter. Mix in on the lowest speed again. Split the dough into 8 baseball-sized balls. Place 4 balls on each cookie sheet. Hand press on the reserved chips. Make sure the pieces are below the cookie dough line so that they don't get overexposed to the high heat and burn before the cookies are finished baking.
  • Bake for 9-10 minutes. They should be slightly golden, thick, tall, and gooey in the center. Let them cool on the pan for 3 minutes, then onto a cooling rack to cool completely.
  • Enjoy!