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Chewy Red Velvet Oreo Cookies with Gooey Centers

Thick, bakery-style red velvet cookies loaded with crushed Oreos and stuffed with a molten, gooey chocolate chunk center.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling time 2 hours
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2.25 cups all-purpose flour spooned and leveled
  • 0.25 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 0.75 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 tbsp vanilla extract
  • 1 tbsp red gel food coloring
Mix-ins
  • 1.5 cups Oreos roughly chopped
  • 1 cup semi-sweet chocolate chunks divided, chopped from a bar

Equipment

  • Stand mixer or hand mixer
  • Baking sheet
  • Parchment paper
  • Wire cooling rack

Method
 

  1. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
  3. Add the egg, egg yolk, and vanilla extract. Mix until combined. Add the red food coloring and mix until vibrantly colored.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the chopped Oreos and half of the chocolate chunks.
  6. Scoop 3 tablespoons of dough, flatten slightly, place a reserved chocolate chunk in the center, and roll into a ball enclosing the chocolate.
  7. Place dough balls on a plate, top with a few extra Oreo pieces, and chill in the refrigerator for at least 2 hours.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place chilled dough balls 2-3 inches apart.
  9. Bake for 11-13 minutes until edges are set but centers are still very soft. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

Chilling the dough is mandatory to prevent the cookies from spreading flat. For a perfectly round cookie, use a biscuit cutter to 'scoot' the edges inward immediately after removing from the oven.