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As I pulled out my well-worn mixing bowl and gathered the ingredients—a splash of vanilla here, a smattering of chocolate chips there—I couldn’t help but feel a tingle of excitement. The rich cocoa infusion swirling amidst the vibrant red hue, speckled with chunks of Oreo cookies, was nothing short of a whimsical treat waiting to happen. Making this Red Velvet Oreo Cookie Dough was more than just following a recipe; it was about creating moments of joy, one decadent bite at a time.
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How to make Red Velvet Oreo Cookie Dough
Red Velvet Oreo Cookie Dough is a product created by Pillsbury in collaboration with Oreo. It is a ready-to-bake cookie dough that combines the distinctive taste of Oreo cookies with the classic flavor of red velvet.
Ingredients:
- 1 and 1/4 cups all-purpose flour (for raw consumption, make sure to heat-treat the flour to eliminate bacteria)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder (omit if not planning to bake the cookies)
- 1/4 teaspoon baking soda (omit if not planning to bake the cookies)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring (or adjust to desired color intensity)
- 3 tablespoons milk or to desired consistency (omit if planning to bake the cookies)
- 1 cup Oreo cookies, roughly chopped (about 8-10 cookies)
- Optional: 1/2 cup white chocolate chips (for those who plan to bake or simply love the extra sweetness eventually)
Instructions:
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt, baking powder, and baking soda (if using). Set aside.
- Cream Butter and Sugar: In a separate, larger bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for a smooth, well-combined dough.
- Add Vanilla and Food Coloring: Mix in the vanilla extract and red food coloring until the color is uniform throughout. The dough should be vividly red; adjust the food coloring as needed to achieve the desired intensity.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet, mixing at a low speed until just combined. Be careful not to overmix at this stage. If the dough seems too crumbly, especially if you’re not planning to bake it, add milk one tablespoon at a time until it reaches the desired consistency.
- Fold in Oreos (and White Chocolate Chips): Gently stir in the chopped Oreo pieces (and white chocolate chips, if using) until they are evenly dispersed throughout the dough.
Tips for Perfect Red Velvet Oreo Cookie Dough:
- Heat-Treat Flour: If you plan to consume the dough raw, it’s advisable to heat-treat the flour to kill off any potentially harmful bacteria. Spread the flour on a baking tray and heat it in a 350°F (175°C) oven for about 5 minutes, then let it cool before using.
- Adjustments for Consistency: Adding milk is suggested to achieve a softer, more malleable dough that’s enjoyable to eat raw. Start with a small amount and gradually add, as it’s easier to moisten the dough than to dry it back out.
- Storage: If you’re not using the dough immediately, store it in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze the dough for up to three months—just make sure it’s well-wrapped to prevent freezer burn.
- Egg Substitutes: If you are concerned about consuming raw eggs, consider using a pasteurized egg product or an egg substitute. This can provide peace of mind for those enjoying the dough in its raw state.
Ingredients Substitutes
Creating Red Velvet Oreo Cookie Dough can be customized based on dietary restrictions, preferences, or simply the availability of ingredients.
Flour:
- Gluten-Free Flour Blend: If you need to make the dough gluten-free, opt for a gluten-free flour blend that can be used as a 1:1 substitute for all-purpose flour.
- Almond Flour or Coconut Flour: These can be used for a low-carb, gluten-free version but will alter the texture and flavor. Since they are more absorbent, you will likely need to adjust the amount of liquid in the recipe.
Cocoa Powder:
- Cacao Powder: If you don’t have cocoa powder, it is an excellent substitute, though it may impart a more intense chocolate flavor.
- Carob Powder: For those with cocoa allergies, carob powder can be a suitable, albeit flavor-different, substitute.
Sugar:
- Brown Sugar: This can replace granulated sugar if desired for a deeper, caramel-like taste.
- Coconut Sugar: For a less refined option, coconut sugar is a 1:1 substitute but may change the flavor slightly.
- Sweeteners: If you want to reduce sugar intake, consider using a granulated sugar substitute like Stevia or Erythritol, but be aware that the taste and texture may vary.
Butter:
- Margarine: A straightforward 1:1 butter substitute but could change the flavor slightly.
- Coconut Oil: Solid coconut oil can be used to go dairy-free, but expect a slight coconut flavor.
- Applesauce: For a lower-fat option, applesauce can be used; however, this will affect the texture and binding properties.
Red Food Coloring:
- Beet Powder: A natural alternative, though it may not provide as vibrant a red color.
- Pomegranate Juice is another natural option, but it might add a slight hint of flavor and is not as concentrated as food coloring.
Final Thoughts
Following these instructions and tips will help you create a decadent Red Velvet Oreo Cookie Dough, ready to be savored in its velvety, crunchy glory or later transformed into baked cookies that are equally irresistible!
More Dough Recipes:
Ingredients
- 1 and 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 3 tablespoons milk or to desired consistency
- 1 cup Oreo cookies, roughly chopped
- Optional: 1/2 cup white chocolate chips
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt, baking powder, and baking soda (if using). Set aside.
- Cream Butter and Sugar: In a separate, larger bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for a smooth, well-combined dough.
- Add Vanilla and Food Coloring: Mix in the vanilla extract and red food coloring until the color is uniform throughout. The dough should be vividly red; adjust the food coloring as needed to achieve the desired intensity.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet, mixing at a low speed until just combined. Be careful not to overmix at this stage. If the dough seems too crumbly, especially if you're not planning to bake it, add milk one tablespoon at a time until it reaches the desired consistency.
- Fold in Oreos (and White Chocolate Chips): Gently stir in the chopped Oreo pieces (and white chocolate chips, if using) until they are evenly dispersed throughout the dough.
