Description
Delicious red velvet cookies filled with Oreo biscuits.
Ingredients
Scale
- 190 g all-purpose flour
- 20 g unsweetened cocoa powder
- 1 teaspoon baking soda
- 100 g salted butter softened (room temperature)
- 60 g granulated sugar
- 100 g light brown sugar
- 1 egg room temperature
- 1 teaspoon vanilla essence
- Red food color as needed for bright red color
- A few crushed Oreo biscuits (about 5–6, roughly chopped)
Instructions
- In a bowl, whisk together: 190 g flour, 20 g cocoa powder, 1 teaspoon baking soda.
- In a large bowl, beat: 100 g softened salted butter, 60 g granulated sugar, 100 g light brown sugar.
- To the butter-sugar mixture, add: 1 egg, 1 teaspoon vanilla essence, red food color (start with a few drops, adjust until deep red). Mix well until the color is even.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Add crushed Oreo pieces into the dough and fold using a spatula.
- Place an Oreo in the middle of each piece of dough and seal it closed.
- Chill the dough balls for 10 minutes so they hold their shape.
- Preheat oven to 170°C (350°F). Line a baking tray with parchment paper
Place cookie dough balls (about 2 tbsp each) spaced apart on the tray. - Let them rest so the centers stay soft and creamy.
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.
Notes
- Use food color sparingly, as a little goes a long way.
- These cookies can also be frozen for later baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg