Red Velvet Oreo Stuffed Cookies (Printable)
Chewy cocoa-infused red velvet cookies stuffed with creamy Oreo filling for ultimate indulgence.
# What You'll Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 tsp baking soda
04 - 1/2 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/2 cup packed light brown sugar
08 - 1 large egg
09 - 1 tbsp milk
10 - 2 tsp vanilla extract
11 - 1 tbsp red food coloring
12 - 1 cup white chocolate chips
→ Oreo Cream Filling
13 - 4 oz cream cheese, softened
14 - 2 tbsp unsalted butter, softened
15 - 1 1/4 cups powdered sugar, sifted
16 - 1/2 tsp vanilla extract
17 - 8 Oreo cookies, finely crushed
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
03 - Beat butter, granulated sugar, and brown sugar until light and fluffy. Add egg, milk, vanilla, and red food coloring. Mix until combined.
04 - Gradually add dry ingredients to wet mixture, mixing until just combined. Fold in white chocolate chips.
05 - Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until creamy. Fold in crushed Oreo cookies. Refrigerate for 10 minutes.
06 - Scoop 2-tablespoon portions of dough and flatten. Place 1 rounded teaspoon of Oreo filling in center, then fold dough around filling to seal.
07 - Place stuffed dough balls on prepared baking sheets, spacing at least 2 inches apart.
08 - Bake for 11-12 minutes, until edges are set and centers look slightly soft. Cool on baking sheet for 5 minutes, then transfer to wire rack.
# Expert Tips:
01 -
- The contrast between the rich red velvet exterior and the creamy Oreo filling is pure magic
- These cookies look impressive but come together faster than you'd expect
02 -
- If your dough feels too sticky, chill it for 15 minutes before scooping
- The cookies will look underbaked when you take them out—that's exactly right
03 -
- Chill your cookie sheets between batches if baking in succession
- Use a cookie scoop for uniform size and even baking