If you follow me on Pinterest, then you know that I'm a teeny bit obsessed with crinkle cookies right now. I had planned to make red velvet crinkles for Christmas all along, but something wonderful and miraculous happened.
An unopened package of Oreos.
In my pantry.
This is something that never happens. They're usually eaten so fast I don't have a chance to use them in a recipe. I felt a sense of urgency, and surely Oreo-stuffed red velvet crinkles would be the best thing ever, right?! Right.
These bake up extra-large and pillowy. One cookie should get you through a vigorous present-wrapping session. You may need two if little pugs are running off with your packing tape.
|I could get lost in those nooks and crannies!|
The Oreo tucked inside is a great compliment to the lightly chocolaty cookie and I really love how it softens during baking.
Yield: 2 dozen cookies [click for printable recipe]
1 cup unsalted butter, softened
2 cups sugar
1/4 cup buttermilk
2 tsp. vanilla
2 tbsp. liquid red food coloring
3 1/3 cups all-purpose flou
2/3 cup unsweetened cocoa
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
24 chocolate sandwich cookies (Oreos)
1 cup confectioners' sugar
- Preheat oven to 375 degrees. Cover two baking sheets with parchment paper.
- Cream together butter and sugar until fluffy. Add the eggs one at a time. Beat in buttermilk, vanilla and red food coloring.
- Sift together all-purpose flour, baking powder, baking soda, cocoa and salt. Add to butter mixture and beat on low until just combined. The dough should be very soft and a little sticky. If it is very sticky then add 1/4 cup more all-purpose flour and stir again. Cover and chill in the freezer until the dough is very cold and easy to handle.
- Place confectioners' sugar in a bowl and set aside.
- Using buttered fingers (I used cooking spray) scoop out a 3-4 tbsp.-sized piece of dough and press the dough around the sandwich cookie. Alternate method: flatten dough between the palms of your hands. Place a cookie on the flattened dough and fold the dough around the cookie. (Butter hands between each dough piece.)
- Roll lightly between the palms of your hands to make the cookie-stuffed dough a little more ball-shaped and roll in powdered sugar. Repeat until all the dough and cookies are used.
- Place dough balls on a cookie sheet about 3 inches apart. These cookies will spread, so I suggest placing no more than 5 per cookie sheet. Tip: re-roll dough balls in powdered sugar just before putting them in the oven. The crinkled appearance will be more prominent.
- Bake until cookies are puffed and cracked on top about 14 minutes. Let cool on the pan about 5 minutes (cookies will be soft) then transfer to a wire rack to cool.