Ingredients
Scale
- 2 sticks (8 oz. unsalted butter, softened)
- 1 1/2 cups 10.5 oz. white sugar
- 1/2 cup 3.5 oz brown sugar
- 2 eggs (room temperature)
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
- 3 1/4 cups 13.5 oz all-purpose flour
- 1/4 cup cocoa powder
- 1½ teaspoons baking soda
- ¾ teaspoon salt
- 1/2 cup mini chocolate chips
- 2 cups Red Velvet Oreos (crushed (about 15 Oreos))
For the cream cheese filling
- 8 oz. cream cheese (room temperature)
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Cream the butter and sugar until light and fluffy. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla, vinegar, and food coloring. My dough was hot pink at this point – don’t worry, it will turn red when you add the cocoa powder with the flour. Scrape down the bowl with a spatula.
- Combine the flour, cocoa powder, baking soda and salt in another bowl. With a whisk, stir to combine. With the machine on low, slowly add the flour mixture. Mix until just combined, taking care not to over mix. Fold in the chocolate and crushed Oreos.
- In a separate bowl, stir together the cream cheese, powdered sugar, and vanilla extract until fully combined and smooth.
- Shape dough into walnut sized balls, and fill each cookie dough ball with about 1 teaspoon of cream cheese filling. You can do this by flattening the dough and pressing it around the filling, or using a cookie scoop, make an indentation in the middle of the dough, place the filling in the indentation, and then cover with more cookie dough.*
- Bake at 350°F for 12 minutes.
Notes
*For photos of this step, check out the step-by-step photos in this post.