Irresistibly Chewy Red Velvet Brownie Cookies You’ll Love
These Red Velvet Brownie Cookies are rich, chewy, and featuring a delightful Oreo surprise, making them an unforgettable treat for any occasion.
Servings 24 cookies
Calories 150kcal
Equipment
- Oven
- Mixing Bowls
- Whisk
- Cookie Scoop
- Baking Sheet
- Parchment Paper
Ingredients
For the Cookie Dough
- 2 cups All-purpose flour Substitute with a gluten-free blend for a gluten-free option
- ¾ cup Cocoa powder Dark cocoa can enhance flavor
- 1 teaspoon Baking soda Ensure freshness for the best rise
- ½ teaspoon Salt Omit if following a strict low-sodium diet
- ½ cup Butter Use plant-based butter for dairy-free
- 1 cup Granulated sugar Consider reducing by ¼ cup for a lighter cookie
- ½ cup Brown sugar Typically no substitutions needed
- 2 large Eggs For vegan, try flax eggs or an egg replacer
- 1 teaspoon Vanilla extract Pure vanilla extract is preferred
- 1 tablespoon Red food coloring Optional, since taste is the priority
- 1 cup Crushed Oreos Use a rolling pin for easy crushing
- ½ cup White chocolate chips Optional, can swap for semi-sweet or dark chocolate
For Optional Toppings
- 1 cup Cream cheese frosting Optional, adds a luxurious finish
- Sprinkles Optional, go wild with your favorite colors!
Instructions
How to Make Red Velvet Oreo Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until fully combined.
- In a large mixing bowl, beat the butter with granulated and brown sugars until light and fluffy, about 3-5 minutes.
- Add in the eggs and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the crushed Oreos and white chocolate chips, ensuring even distribution.
- Using a cookie scoop, drop portions of dough onto the prepared baking sheet, leaving space for spreading.
- Bake for 10-12 minutes, or until the edges are set but centers are still soft.
- Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough helps prevent spreading. Spoon and level flour to avoid dense cookies. Bake until edges are set and centers are slightly underbaked.