These Red Velvet Cookies and Cream Cookies are a chewy, indulgent treat packed with rich red velvet flavor, white chocolate chips, and chunks of Oreo cookies. Perfect for cookie lovers looking for a sweet twist on a classic!
INGREDIENTS
- Unsalted butter: 1 cup, softened for a smooth and creamy dough.
- Granulated sugar: 1 cup, adds sweetness and helps the cookies spread.
- Light brown sugar: 1/2 cup, packed, for a deeper caramel flavor and chewy texture.
- Large eggs: 2, to bind the dough and add moisture.
- Vanilla extract: 1 teaspoon, enhances the flavor of the cookies.
- Red food coloring: 1 teaspoon, or more as needed for the desired vibrant color.
- All-purpose flour: 2 1/2 cups, provides structure to the cookies.
- Cocoa powder: 1/4 cup, adds the classic red velvet taste.
- Baking soda: 1 teaspoon, helps the cookies rise and become fluffy.
- Salt: 1/2 teaspoon, balances the sweetness.
- White chocolate chips: 1 1/2 cups, for creamy sweetness in every bite.
- Coarsely chopped Oreo cookies: 1 1/2 cups (about 10-12 cookies), for extra crunch and cookies-and-cream flavor.
INSTRUCTIONS
- Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Step 2: Cream the Butter and Sugars
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Step 3: Add Wet Ingredients
- Beat in the eggs one at a time, followed by the vanilla extract and red food coloring. Mix until well combined, ensuring an even red color.
- Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid over-mixing.
- Step 5: Fold in Mix-Ins
- Gently fold in the white chocolate chips and coarsely chopped Oreo cookies until they are evenly distributed throughout the dough.
- Step 6: Shape the Cookies
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 7: Bake the Cookies
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Avoid over-baking for chewier cookies.
- Step 8: Cool the Cookies
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Step 9: Serve
- Enjoy these indulgent Red Velvet Cookies and Cream Cookies with a cold glass of milk or a warm cup of coffee!
Serving and Storage Tips
- Serve these cookies at room temperature to enjoy their soft and chewy texture.
- Pair with a glass of cold milk or a warm cup of coffee for a delightful treat.
- Store leftover cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
- For longer storage, freeze the cookie dough balls before baking, or freeze baked cookies for up to 2 months. Thaw at room temperature before enjoying.
Helpful Notes
- For a more vibrant red color, add additional red food coloring as needed.
- If you prefer softer cookies, slightly under-bake them and let them finish setting on the baking sheet.
- To ensure the cookies bake evenly, rotate the baking sheet halfway through the baking time.
Tips from Well-known Chefs
- Pastry chef Christina Tosi suggests using high-quality cocoa powder for a richer flavor in red velvet recipes.
- Chef Ina Garten recommends chilling the dough for 20 minutes before baking to prevent spreading and ensure thicker cookies.
- Chef Alton Brown advises using room temperature ingredients for smoother mixing and better cookie texture.