Thick Red Velvet Oreo Cookies
Michelle Kim 김하나 cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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Extra-thick, chunky red velvet cookies made with cocoa, chopped Oreos, semisweet chocolate chips, and cream cheese chips. They bake up crisp around the edges, very soft inside, with a gooey chocolate center when served warm.
- Time
- 39 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, soy, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 100 g
- 13 g
- 10 g
- 5 g
- 3 g
- 85 g
- 45 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 1.14 kg before cooking, which is about 145 g per serving.
Steps
Cut the cold unsalted butter into cubes. Prepare a baking sheet by lining it with parchment paper. Because the source does not provide baking instructions, plan to chill the shaped dough before baking so the cookies retain their thick shape.
In a large mixing bowl, beat the cold cubed butter with the granulated sugar and brown sugar until the mixture is evenly combined and creamy. Cold butter may require a little extra mixing; avoid melting it.
Add the eggs to the butter mixture and mix until incorporated. Add the vanilla extract and red food coloring, then mix until the dough is evenly bright red.
In a separate bowl, whisk together the cake flour, all-purpose flour, Dutch-process cocoa powder, baking soda, cornstarch, and pinch of salt. Breaking up cocoa lumps now will help produce an even-colored dough.
Add the dry ingredients to the red butter mixture. Mix only until no dry flour remains; do not overmix, or the cookies may become tough.
Add the semisweet chocolate chips, cream cheese chips, and chopped Oreos. Fold gently with a spatula until the add-ins are distributed throughout the dough without crushing the Oreos excessively.
Divide the dough into 8 large portions. Shape each portion into a tall, thick ball, keeping the dough mounded rather than flattening it. Place the portions on the prepared baking sheet with plenty of space between them.
Refrigerate the shaped dough until firm, about 30 minutes. Chilling is an inferred technique intended to help the chunky cookies hold their height during baking.
Preheat the oven to 375°F (190 °C) (190°C (375 °F)). Bake the chilled cookies until the edges look set and lightly crisp while the centers remain soft, about 12–14 minutes. Do not wait for the centers to look fully firm; they will continue setting on the hot baking sheet.
Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a rack. Serve warm for the softest texture and a gooey chocolate center.
Notes
The post provides the ingredient list but does not provide baking temperature, portion size, chilling time, or detailed method. Those directions are practical estimates for producing the described thick, chunky cookies. Store cooled cookies airtight for up to 3 days; rewarm briefly before serving for a softer center.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 614
- Protein
- 8 g
- Carbs
- 80 g
- Fat
- 30 g
- Fiber
- 3 g
Where the calories come from
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