Friday, February 8, 2013

Oreo-Stuffed Red Velvet Crinkle Cookies


Swoon and sigh in the same cookie.  It's almost to good to be true.  These cookies are more than awesome.  I'm not sure there are words in the English language to describe them.  They are HUGE--like the biggest cookie I've ever made, soft, thick and full of red velvet goodness nestled around a perfect Oreo center.  They are practically a meal in and of themselves and totally worth the extra time at the gym.  I took some to my friend Lisa when I visited her and she actually cut then into quarters to eat them.  Let's just say I was a little less dainty and leave it at that.  When I asked Dave what he thought, he said, "They were awful...awfully good."  You know Oreos are my favorite store bought cookie and I have no problem shoving them into brownies, so of course when the opportunity to wrap a perfect red velvet dough around them arose, I had to go for it.  The color is perfect, the texture is amazing, and I'm in love with the whole giant cookie. 


Crinkle cookies are on of my favorites with their brownie-like texture and pretty powdered sugar coating, so this red velvet version that was amped up by Sprinkle Bakes definitely piqued my interest.  It's a pretty straight forward recipe that was quick to make.  And surprisingly, the assembly and logistics of wrapping the Oreos with the dough wasn't hard or complicated.  The cookie dough is sticky, so you want to make sure you can chill it (and maybe chill it in between making pans) and use well lubricated or powdered hands (I chose to dust my hands with powdered sugar, but you could also spray them with cooking spray).  Have fun with these and let some of the little kitchen helpers in on the fun too.  This is a great recipe that you'll love to show off and love to shove in your face even more.  I mean, love to cut into quarters and nibble on all lady-like and such.  Yeah, the second one.

Oreo-Stuffed Red Velvet Crinkle Cookies


Ingredients

1 cup butter, softened
2 cups sugar
4 eggs
1/4 cup milk
1 Tablespoon red food coloring
2 teaspoons vanilla
3 1/3 cups flour
2/3 cup cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup powdered sugar
24 Oreo cookies

In the bowl of a stand mixer, or a large bowl with a hand held mixer, cream butter and sugar until light and fluffy, scraping sides of bowl as needed.  Add eggs, one at a time beating after each addition, then beat in milk, food coloring and vanilla.



In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.  Gradually stir into butter mixture on low until just combined.  Cover and chill in freezer for 2 hours or until easy to handle (Note: Dough will be sticky.)



Place powdered sugar in a small bowl and dust some on hands.  Scoop about 3 Tablespoons of dough into your hand and mold around an Oreo.  Roll dough into a smooth ball, then roll in powdered sugar.  Arrange on a Silpat or parchment lined cookie sheet.  (Note: Leave a lot of space between the cookies and limit to 6 per sheet.)






Bake at 375 degrees F for 14-16 minutes, until cookies are puffy and crackled.  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.


Cool on pan for 5 minutes before transferring to wire rack to cool completely.

Makes 24 (big) cookies.

Happy Baking,
The Cookie Princess

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