RECIPE
HOME COMFORTS Pastry chef Esther Sánchez of Chocolatisimo shares the recipe for a particularly indulgent cookie
F ew things feel as indulgent as biting into a freshly baked cookie, especially one with a surprise hidden inside. These Oreo red velvet cookies are a playful twist on a classic favourite, combining a soft cocoa-flavoured dough with a rich, creamy centre that gently melts as they bake. The vibrant red colour makes them perfect for late winter baking, when a pop of brightness feels especially welcome, while the contrast of white chocolate and Oreo delivers just the right balance of sweetness. They’re the kind of cookies that feel special without being complicated; ideal for sharing, gifting or enjoying with a cup of tea on a quiet afternoon. By freezing the dough ahead of time, you can bake them whenever you like, for a treat that always feels freshly made and irresistibly comforting.
OREO RED VELVET COOKIES Makes 12 cookies
METHOD Prepare the filling
INGREDIENTS Cookie dough •195g unsalted butter, softened •75g light brown sugar •25g caster sugar •1 tsp vanilla extract •1 medium egg •Red food colouring, as needed •200g white chocolate baking chips •2 tbsp warm whole milk
seal the dough around it, rolling into a neat ball. 9. Freeze the filled cookie dough balls for 24 hours before baking.
1. Spoon 12 teaspoons of the Oreo cream onto a tray lined with baking paper and freeze until completely firm. This can be done a few days in advance. Make the dough 2. In a stand mixer, beat the softened butter with both sugars and the vanilla until combined. 3. Add the egg along with the red food colouring, and mix until it becomes evenly coloured. 4. Gradually add the dry ingredients and mix until just incorporated. 5. Check the colour at this stage. If it looks too dark, add a little more food colouring along with the warm milk. The dough should appear bright red, as the colour deepens during baking. 6. Fold in the white chocolate chips. Fill and shape 7. Divide dough into 12 equal portions. 8. Flatten each portion slightly, place a frozen filling in the centre and carefully
Bake 10. Preheat the oven to 190°C
(conventional oven, no fan) and line a baking tray with parchment paper. 11. Space the cookies well apart and bake for 12-15 minutes, until they have just set around the edges. 12. If you’d like perfectly round cookies, use a round cutter to gently shape them straight from the oven. 13. Leave to cool on the tray for a few hours before moving. To finish 14. Once completely cold, decorate with white chocolate ganache or cream and Oreo crumbs if you wish. Store in an airtight container and enjoy within three days. For a warm cookie, microwave for 15-20 seconds before
Dry ingredients •360g plain flour •12g cornflour (cornstarch) •15g cocoa powder •1 tsp baking powder •1/8 tsp bicarbonate of soda •Pinch of salt
For the filling •White chocolate and Oreo spread, or white chocolate cream mixed with crushed Oreos
serving. Unbaked cookies can be frozen for up to three months.
40 FEBRUARY 2026 CAMBSEDITION.CO.UK
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