Red Velvet Cream Cheese Oreos
Red Velvet Homemade Oreos featuring luscious cream cheese frosting. These irresistible treats promise a symphony of rich cocoa flavors and velvety-smooth textures, perfect for satisfying any sweet craving!
Ingredients
Bowl 1 (Butter and Sugar)
- 113 G Butter 1 /2 Cup **
- 165 G Brown Sugar or 3/4 cup (packed)
- 95 G Granulated Sugar 1/2 cup
Bowl 2 (Eggs + Flavour)
- 1 Egg
- 1/4 tsp White Vinegar
- 1/2 tsp Vanilla
- 1 – 2 Drops Red food colouring Add more if you want a Bright Red Cookie
Bowl 3 (dry ingredients)
- 190 g Cups Flour 1.5 Cups, spooned and level
- 13 G Cocoa Powder ~ 3 TBSP
- 2 tsp Corn Starch
- 1/2 tsp Baking Soda
- 1/4 tsp salt
CREAM CHEESE ICING (Stand Mixer Bowl)
- 113 G Cream Cheese Or 1/2 cup
- 58 G Butter or 1/4 cup
- 180 G Icing Sugar 1 1/2 Cups
- 1/2 Tsp Vanilla
- 1 Pinch Salt
Instructions
Modified Mise En Place – Measure all your Ingredients into each bowl
- Bowl 1 (Optional: Stand Mixer)- Add your butter, brown sugar and granulated sugar into your mixing bowl
- Bowl 2 – Add your eggs, vinegar, vanilla, and food colouring
- Bowl 3 – Measure flour, cocoa, cornstarch, baking soda, and salt. Whisk ingredients together Well.
- Bowl 4 – Measure out your Oreo cookies, and Chocolate chips
Begin Preparing your Cookie Dough
- CREAM BOWL 1: With your stand mixer (reccommended) or hand mixer, cream your butter and sugar on Med- High Speed (6 on KitchenAid) for exactly 2 minutes. (Set a timer) **
- ADD BOWL 2: Turn Mixer to low setting ( 2 on KitchenAid) and add Bowl 2 (eggs, extracts and food colouring). Mix until you no longer see egg yolks. Do not overmix.
- ADD BOWL 3: Whisk your dry ingredients again and then on the lowest setting, add your flour in one cup at a time. Do not wait for the flour to be fully incorporated before adding your next cup. Add the next cup as soon as the last cup is about 1/2 incorporated.
- After your last cup, turn off the mixer immediately when you no longer see any streaks of flour.
- If the dough seems to have different textures, your mixer might have some blind spots, so kneed your dough by hand a few times to bring everything to the same texture.
Portioning your Cookies, Resting and Baking
- Portion our dough into small balls, approximately 2 TBSPs big or around 30 g. Remember that 2 small cookies will be put together to make one cookie sandwich, so you do not want them to be too big.
- Preheat your oven to 375 F
- Once all your dough is portioned, freeze for 30 min. This helps the cookies to spread less in the oven. While they are resting, you can prepare the frosting
- After 30 minutes, place your cookies on a tray with parchment paper and bake for 11-13 minutes. I recommend doing 1 test cookie first since every oven is different
Cream Cheese Frosting
- Add the cream cheese, butter, roughly 1/2 of the icing sugar, vanilla and salt into your stand mixer bowl or a regular mixing bowl if you are using a hand mixer
- Start on low until icing sugar is incorporated then add the remaining icing sugar
- Once all the icing sugar has been incorporated, turn to high and beat for approximately 2 minutes
Assembling the Sandwiches
- Once the cookies have cooled, take one cookie and spread a generous amount of icing on top. Place a second cookie on top of the icing and give a small squeeze to make the sandwich
Video
Notes
** The Texture of butter you use will depend on what tools you are using. Using the proper texture of butter for your method, will ensure that your cookies do not turn out Cakey.
- Stand Mixer: Use cold, cubed butter
- Hand Mixer: Use softened, cubed butter
- By Hand: use melted butter.
Tried this recipe?Let us know how it was!