In a large bowl with a handheld mixer, or in a stand mixer fitted with the paddle attachment, beat the butter with the white sugar and light brown sugar for 2-3 minutes until light and fluffy.
½ cup unsalted butter, ½ cup white sugar, ½ cup light brown sugar
Add the egg and vanilla extract and beat for 1 minute, you may need to stop the mixer and scrape the sides to make sure all of the mixture is getting combined.
1 large egg, 2 teaspoons vanilla extract
Stop the mixer and add the flour, baking soda, cocoa powder and salt. Mix on low speed until just combined. It might seem dry at all but it will eventually come together so be patient! If it really is too dry, you can add up to ½ tablespoon of milk.
2 cups all purpose flour, 3 tablespoons cocoa powder, ¾ teaspoon baking soda, ½ teaspoon kosher salt
Add in your red food gel. I haven't added an amount because it totally depends on the brand you have! Add a bit at a time, mixing after each addition until it is the shade you want. Stir in ½ cup of white chocolate chips.
red food gel, ¾ cup white chocolate chips
Use a tablespoon to scoop out the cookie dough. Flatten that tablespoon of dough and place an Oreo on top. Scoop out another tablespoon of dough and place on top of the Oreo. Use your fingers to work the dough around the Oreo until it is completely covered. Place on the prepared baking sheet and continue with the rest of the dough.
14 Oreos
Chill the prepared cookie dough balls for at least 2 hours. Preheat the oven to 350°Fahrenheit/175°Celsius. Bake the cookies 7 cookie dough balls at a time, leaving a few inches around each cookie. Bake for 9-11 minutes. Once out of the oven, take the remaining white chocolate chips and gently press them on top of each baked cookie.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Food Gel: I used Americolor food gel in the shade 'Super Red'. I haven't put in an amount as it totally depends on what brand of food gel you use! So add a bit, mix, and repeat until it is the shade you want. Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your cookies much creamier and richer.Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt and not Morton Salt, which is a coarse kosher salt. Coarse kosher salt is much too salty for this recipe. Cocoa Powder: make sure you are using natural or unsweetened cocoa powder here and not dutch processed cocoa powder. Not sure what you have? Check the ingredients label! If it mentions acidity regulators or alkali, it is dutch processed. Dry Cookie Dough: depending on the brand of your flour and cocoa powder, your cookie dough might be a bit crumbly or dry! If after mixing in the dry ingredients it is still too dry, you can add up to ½ tablespoon of milk and mix again. This will make the dough slightly stickier so be sure to chill the dough before baking! White Chocolate Chips: usually I recommend adding some chocolate chips on top of the cookie dough balls before baking to get that bakery look, but white chocolate can easily burn. Instead I recommend keeping aside a small amount of white chocolate chips and pressing them on top of the freshly baked cookies to get that look! Storage: keep the baked cookies in a tupperware for up to 1 week at room temperature. Freeze unbaked cookie dough balls for up to 2 months. When ready to bake, take them out of the freezer and bake at the same temperature as above but for an extra minute or two.