Red Velvet Cookies with Cream Cheese Frosting and Oreo Crunch

Posted bycourtneyclemmonsPosted inRecipesTags:

If you’re looking for the perfect Valentine’s Day treat, look no further! These Red Velvet Cookies with Cream Cheese Frosting and Oreo Crunch are it.

Red velvet cookies are delicious on their own, but they’re even better with cream cheese frosting and Oreo Crunch. Trust me.

The Oreo Crunch also is super easy to make and you will have extra which means you can use it in other desserts or mix with ice cream!

I hope you enjoy these Red Velvet Cookies with Cream Cheese Frosting and Oreo Crunch as much as I do! Let me know in the comments below how they turned out or share a photo on Instagram and tag @homecourtbakes! 

XO,
Coco

Prep time: 2 hours and 45 minutes (includes chill time)
Cook time: 13 minutes (per batch)
Total time: 3 hours 30 minutes
Yields: 18-20 cookies

Ingredients for the Oreo Crunch:

  • 200 grams Oreos (about 14 Double Stuf Oreos)
  • 1/4 cup milk powder
  • 1 tsp kosher salt
  • 1/4 cup unsalted butter, melted
  • 1 1/2 cups + 1 Tbsp. all-purpose flour (scooped and leveled)
  • 1/4 cup unsweetened natural cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 Tbsp. milk
  • 1 tsp vanilla extract
  • 1/2 tsp – 1 Tbsp. gel red food coloring

Ingredients for the Cream Cheese Frosting:

  • 1/4 cup unsalted butter at room temperature
  • 4 ounces cream cheese at room temperature
  • 1 3/4 cups confectioner’s sugar
  • 1/2 tsp vanilla extract
  • 1-2 Tbsps. milk (if needed)

Instructions:

Make the Oreo Crunch:

  • Preheat the oven to 275°F.
  • Pour the Oreos in a medium bowl and crush them with your hands into small chunks.
  • Add the milk powder and salt and toss to mix.
  • Add the melted butter and toss until everything is evenly coated.
  • Spread the mixture evenly on a sheet pan lined with parchment paper.
  • Bake for 15-20 minutes (the Oreos should smell buttery and crunch gently when chewed after they cool) and set aside to cool completely before using. You can store the Oreo Crunch in the fridge overnight if you don’t have time to make it and bake the cookies in the same day).

Make the Red Velvet Cookies:

  • In a medium bowl, whisk the flour, cocoa powder, baking soda and salt. Set aside.
  • In a large bowl, combine the butter and sugars. Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium-high until smooth, about 1-2 minutes. Scrape down the sides and bottom of the bowl.
  • Add the egg, vanilla extract and milk and mix on high for 2-3 more minutes. Scrape down the sides and bottom of the bowl. The dough should be homogenous and you shouldn’t see any pockets of unmixed butter or sugar. 
  • Add the red food coloring and mix until combined.
    • Note: You can add as much or as little food coloring as you want. I like to start out smaller and then gradually add more as I go. I usually end up using about 1 Tbsp. of food coloring in my cookies (the dough will get darker after adding your dry ingredients).
  • Add your dry ingredients to the wet ingredients all at once and mix on low for about 30-45 seconds.
  • Using a cookie scooper or spoon, scoop the dough into balls and place on a plate or baking sheet (whatever will fit into your refrigerator). Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours or overnight. 
  • Preheat the oven to 350°F. Place the dough on a baking sheet lined with parchment paper a few inches apart. Bake for 13 minutes (or until the sides start to firm up and center is no longer gooey). Depending on how your oven cooks, you may want to rotate the cookie sheet 180° halfway through to ensure your cookies are evenly cooked.
  • Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. 
  • While the cookies are cooling, make the frosting by adding the butter, cream cheese and vanilla to the bowl of a stand mixer fitted with the paddle attachment and beating on medium speed until light and fluffy. Gradually add the confectioners’ sugar and beat until creamy. If the frosting is feeling too thick, you can add milk 1 tablespoon at a time. If it’s too thin, you can add more sugar.
  • Once the cookies are cooled completely, it’s time to decorate! You can either pipe frosting onto the top of the cookies or scoop about 1 Tbsp. of frosting onto each cookie. Using a knife or offset spatula, spread the frosting so it covers the top of the cookie. Sprinkle the Oreo Crunch over the frosting and enjoy!
  • These cookies should be stored in an air-tight container. I like to keep mine in the refrigerator to keep the frosting cool and firm.

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