Red Velvet Oreo Cookies
Thick giant red velvet cookies studded with white chocolate chips, milk chocolate chips, and our very favorite oreo cookies!
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!