Description
Delight in these chewy and flavorful Red Velvet Oreo Cookies, featuring a rich red velvet base combined with crunchy gluten-free Oreo pieces and melty dark chocolate chips. Perfect for a festive treat or any time you want a unique twist on classic cookies.
Ingredients
Wet Ingredients
- 1 stick butter (room temperature)
- ⅔ cup light brown sugar
- ⅓ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp all natural red food dye
Dry Ingredients
- 1 ½ cups gluten free flour
- 3 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp sea salt
Add-ins
- ¾ cup gluten free Oreo cookies (broken into pieces)
- ½ cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent the cookies from sticking.
- Cream Butter and Sugars: In the bowl of a stand mixer, add the softened butter, light brown sugar, and white sugar. Beat the mixture until it is fully combined and creamy, ensuring a smooth cookie base.
- Add Wet Ingredients: Add in the egg, vanilla extract, and red food dye to the butter and sugar mixture. Stir thoroughly to incorporate the color and flavor evenly.
- Mix Dry Ingredients: Gradually add in the gluten free flour, cocoa powder, baking soda, and sea salt. Stir until a thick dough forms, making sure all the dry ingredients are fully blended.
- Fold in Add-ins: Carefully fold in the broken Oreo cookie pieces and dark chocolate chips, distributing them evenly throughout the dough without over-mixing.
- Scoop Dough: Use a cookie scoop to portion balls of dough onto the lined baking sheet, spacing them at least 3 inches apart to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, until the cookies edges are set but centers remain soft.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes to firm up before carefully transferring them to a wire rack or plate.
Notes
- Use all natural red food dye to avoid artificial coloring; beet juice powder is a great alternative.
- If gluten is not a concern, regular Oreo cookies and all-purpose flour can be substituted.
- For extra chocolaty cookies, substitute semi-sweet chocolate chips instead of dark chocolate chips.
- Ensure butter is at room temperature for easier creaming with sugars.
- Cookies will keep fresh in an airtight container at room temperature for up to 5 days.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
