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Red Velvet Oreo Monster Cookies

Red Velvet Oreo Monster Cookies - featured image
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These ultra chewy Red Velvet Oreo Monster Cookies are loaded with gooey chocolate chips, creamy white chips, and chunky Oreo pieces for a showstopping treat. Perfect for parties, bake sales, or whenever you crave a decadent, crowd-pleasing cookie.

Ingredients

Scale
  • 1 3/4 cups (210g) all-purpose flour
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons red food coloring (gel or liquid, preferably gel for vibrant color)
  • 8–10 Oreo cookies, roughly chopped
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1/2 cup (90g) white chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Let butter come to room temperature for 15-20 minutes.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the egg and vanilla extract until incorporated. Add red food coloring (start with 1 tablespoon, add more for deeper color) and mix until vibrant.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until just combined. Scrape down the bowl as needed. The dough will be thick and sticky.
  6. Gently fold in chopped Oreos, semi-sweet chocolate chips, and white chocolate chips with a rubber spatula, being careful not to crush the Oreo chunks.
  7. Using a medium cookie scoop or heaping tablespoon (about 2 tablespoons or 35g per cookie), portion dough balls and place them 2 inches apart on prepared baking sheets.
  8. Bake for 10-12 minutes, until edges are set but centers are still soft. Rotate trays halfway through if baking two sheets.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

For best results, use room temperature butter and egg. Don’t overmix the dough after adding dry ingredients to keep cookies chewy. Roughly chop Oreos for big, gooey chunks. If dough is too dry, add 1-2 teaspoons milk; if too wet, chill for 15 minutes. Cookies are best slightly underbaked and cooled on the tray for 5 minutes. Store in an airtight container for up to 5 days or freeze for longer storage.

Nutrition

Keywords: red velvet, oreo cookies, monster cookies, chewy cookies, chocolate chip, party dessert, bake sale, easy cookies, holiday cookies

Find it online: https://bitefuljoy.com/red-velvet-oreo-monster-cookies-recipe-best-ultra-chewy-treats/