Red Velvet Oreos Not Available in Stores Yet, But You Can Make Them Now

We’ve seen double stuf, chocolate, golden, pumpkin spice, cookie dough, strawberry milkshake, birthday cake, banana split, candy cane, and even football shaped — just to name a few varieties of Milk’s Favorite Cookie.

And now for the latest addition to the Oreo family — drumroll please — red velvet with cream cheese flavored creme!

The cookie will be in stores in time to turn your milk pink on Valentine’s Day. If you can’t possibly wait for the official release on Feb. 2, Patch has got you covered!

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The cookie-to-creme ratio of an Oreo is 71 percent to 29 percent. However, Deborah Harroun’s Red Velvet Lover’s Cookbook recipe gives you free range to add more whipped goodness than any store bought version provides.

Ingredients

Cookies:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 large egg
• 1 tbsp liquid red food coloring

Filling:

• 2 cups powdered sugar
• ½ cup vegetable shortening
• ½ cup unsalted butter, softened
• 1 tbsp hot water
• ½ tsp vanilla extract

Directions

Cookies:

1. Position oven racks in the upper and lower thirds of the oven, preheat oven to 375 degrees, and cover two cookie sheets with parchment paper.
2. In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl use a paddle beater (if not available use a regular beater) to combine the butter and sugar until fluffy. Mix in the egg and food coloring.
4. Slowly add the flour mixture to the butter mixer with the mixer set on low speed until combined.
5. Shape the dough into balls using a heaping tablespoon for each and place about three inches apart on the baking sheets.
6. Slightly flatten the dough balls using flat fingers.
7. Bake for about 7 to 8 minutes or until the edges start to set.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Filling:

1. In a medium bowl use a paddle beater (if not available use a regular beater) mix all of the ingredients together until fluffy.
2. Place the filling in a pastry bag with a ½ inch round tip.
3. Turn half of the cookies over with bottoms facing upright and pipe about 1 tbsp of the filling on the cookies.
4. Place the remaining half of the cookies over the frosted cookies to sandwich together.

If your red velvet Oreos don’t disappear within the first few hours, store in an airtight container.

Photo Credit: @Oreo Twitter

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