With classic red velvet flavor and deep chocolate tones, these Oreo red velvet cookies are a pretty and delicious treat, perfect for any occasion, from a special afternoon pick-me-up to a show-stopping dessert for gatherings.
Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
Roughly chop 10 of the Oreo cookies. Place the remaining 6 Oreos in a zipper-top bag and crush them using a rolling pin. Set aside.
16 Oreo cookies
Whisk together the flour, buttermilk powder, cocoa powder, baking soda, and salt in a mixing bowl. Set aside.
1 ½ cups all-purpose flour, ¼ cup buttermilk powder, 2 tablespoons cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt
Using an electric mixer, beat the butter, brown sugar, and white sugar about 1 minute. Add the egg and continue mixing until the mixture becomes light and creamy about 1 minute. Finally, mix in the white vinegar, red food coloring, and vanilla extract.
½ cup butter, ¾ cup brown sugar, ¼ cup granulated sugar, 1 large egg, 1 tablespoon white vinegar, 1 ½ teaspoon red gel food coloring, 1 ½ teaspoons vanilla extract
Add the flour mixture to the bowl. Mix on low speed until the flour is about halfway combined. Add in the crushed Oreos (not the chopped ones) and continue to mix on low speed until the Oreos are evenly distributed and the flour is just mixed in.
Divide the dough into 24 portions, approximately 30 grams each. Use your hands to roll the portions into balls and place them on the prepared baking sheets. Lightly wet the palm of your hand and press down gently on each ball to flatten it slightly. Place the cookies in the oven and bake for 10 minutes. The cookies should be slightly underdone in the middle to maintain their chewy texture.
Remove the cookies from the oven and transfer them to wire racks. Immediately press the chopped Oreos into the top of each hot cookie. Cool for 10 minutes before serving.
Notes
Room-temperature ingredients will blend more evenly into the batter, resulting in a consistent texture throughout the cookies.
Use a cookie scoop or scale to ensure your cookies are all the same size for evenly baked cookies.
When mixing the wet and dry ingredients together, run the mixer just until the flour is just incorporated. Overmixing can lead to tough cookies.