Indulge in the ultimate treat with these Giant Single-Serving Red Velvet OREO Cookies, a decadent blend of rich cocoa and creamy OREO goodness. Each bite offers a perfect balance of soft, chewy centers and slightly crisp edges, making it an irresistible dessert. With just 25 minutes from start to finish, you can enjoy a warm, freshly baked cookie that feels like a personal celebration. The vibrant red velvet base paired with chunks of OREO creates a flavor explosion that’s both nostalgic and indulgent. It’s the ideal quick fix for your sweet tooth, delivering comfort and joy in every bite.
This recipe is designed for simplicity without compromising on taste or texture. The 10-minute prep ensures you’re just moments away from a heavenly treat, while the 15-minute bake fills your kitchen with an irresistible aroma. The combination of velvety smoothness and crunchy OREO pieces makes each cookie a delightful sensory experience. Whether you’re treating yourself or sharing with a loved one, these cookies are guaranteed to bring a smile. Perfect for any occasion, they’re a reminder that sometimes, the best things come in single servings.
Ingredients for a Giant Red Velvet OREO Cookie
- ¾ cup (107g/ 3 ¾ oz) all-purpose flour
- 1 Tablespoon unsweetened cocoa powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup (100g/ 3 ½ oz) granulated sugar
- ¼ cup (58g, 2 ½ oz) butter, cold (can use coconut oil as a substitute)
- 1 teaspoon vanilla extract
- 3 Tablespoons egg (about half a large egg)
- 2-3 teaspoons red food coloring (gel works best for vibrant color)
- Cream cheese frosting (store-bought or homemade, for filling)
Step-by-Step Instructions
- Prepare the dry ingredients: In a bowl, thoroughly mix the flour, cocoa powder, cinnamon, baking soda, baking powder, salt, and sugar.
- Cut in the butter: Add the cold butter to the dry ingredients. Use a fork or your fingers to rub it in until the mixture resembles fine breadcrumbs. (A food processor can also be used for this step.)
- Mix wet ingredients: In a separate bowl, combine the egg, vanilla extract, and red food coloring. Stir until well blended.
- Combine wet and dry ingredients: Add the wet mixture to the dry ingredients. Mix until the dough comes together. Use your hands to bring it into a cohesive mass if needed.
- Shape the cookies: Divide the dough in half and place each portion on a parchment paper-lined baking sheet, about 5 inches apart. Flatten each piece to a 3-inch wide disk.
- Bake: Preheat the oven to 350°F (180°C). Bake the cookies for 15-17 minutes, or until they are set and slightly firm to the touch.
- Cool: Transfer the baking sheet to a wire rack and let the cookies cool completely.
- Assemble: Once cooled, sandwich the cookies together with a generous layer of cream cheese frosting.
- Serve and store: Enjoy your giant red velvet OREO cookies immediately. Store any leftovers in an airtight container for up to 2 days.
Perfect Pairings: Sauce and Topping Ideas
While cream cheese frosting is a classic choice, you can also experiment with other toppings for your GIANT Red Velvet OREO Cookies. Try a drizzle of white chocolate ganache or a dollop of vanilla yogurt for a tangy twist. For a crunchy finish, sprinkle crushed OREO pieces on top of your frosting before sandwiching the cookies.
Serving Suggestions for Maximum Enjoyment
These cookies are best enjoyed fresh and warm. Pair them with a glass of cold milk or a scoop of vanilla ice cream for a delightful treat. If you’re serving them at a gathering, arrange them on a decorative plate with a dusting of cocoa powder for an extra festive touch.
Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate them with parchment paper between layers. If you want to enjoy them warm, pop them in the microwave for 10-15 seconds before serving.
Recipe Variations to Try
Feel free to get creative with this recipe! Swap the red food coloring for purple or blue for a fun twist. You can also mix in white chocolate chips to the dough for added sweetness. If you’re a fan of spice, add a pinch of cayenne pepper for a subtle kick.
Time-Saving Tips for Busy Bakers
To save time, prepare the dough ahead and refrigerate it in an airtight container for up to 24 hours. When ready to bake, simply shape and pop them in the oven. If you’re short on tools, use a food processor to blend the dry ingredients and butter quickly.
GIANT Single-Serving Red Velvet OREO Cookies
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour 107g/ 3 ¾ oz
- 1 Tablespoon unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup granulated sugar 100g/ 3 ½ oz
Wet Ingredients
- 1/4 cup butter cold, 58g, 2 ½ oz
- 1 teaspoon vanilla extract
- 3 Tablespoons egg
- 2-3 teaspoons red food coloring gel
For Assembly
- Cream cheese frosting
Instructions
- In a bowl, thoroughly mix all of the dry ingredients together, the first 7.
- Add the butter and with a fork (or your fingers) rub it in until it resembles fine breadcrumbs. (you can also do this step in a food processor)
- In a seperate bowl mix together the egg, vanilla extract and red food coloring.
- Add this mix to your dry ingredients and continue mixing until dough comes together in a mass. You will have to use your fingers to bring it together
- Evenly divide the dough in half and place on a parchment paper-lined baking sheet. Place approximately 5 inches apart, the cookies will spread while baking. Slightly flatten the dough to 3inch wide.
- Bake for 15-17 minutes AT 350oF (180oC). Set baking sheets on a rack to cool.
- Once cooled sandwich your cookies together with cream cheese frosting.
- Enjoy your cookies immediately. Store in an airtight container for up to 2 days
