Red Velvet Cookies get a spooky makeover in these fun and festive Halloween Brimstone Red Velvet Cookies! This recipe features red velvet cookie dough rolled in crushed Oreo cookies, creating a visually striking contrast that resembles burning brimstone.
The vibrant red cookies with a dark, "cratered" surface are sure to be a hit with Halloween party guests and trick-or-treaters alike.
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Why You'll Love This Recipe
These cookies are simple to make and require common pantry ingredients, making them perfect for whipping up a spooky batch of treats for Halloween parties or after-school snacks.
- Unique and Spooky Design: The red velvet base with crushed Oreo "brimstone" creates a visually stunning and thematically appropriate Halloween cookie.
- Easy to Make: This recipe uses a from-scratch red velvet cookie dough but requires minimal steps and baking experience.
- Fun for Kids: The vibrant red color and dark "brimstone" topping make these cookies a spooky centerpiece for your Halloween party.
Ingredients You'll Need
Most all the ingredients are standard pantry items. At best, you might have to buy Oreo's, simply because they've already been eaten!
- Butter COLD, cubed
- Sugar
- Eggs
- Vanilla extract
- Red liquid food coloring
- Unsweetened cocoa powder
- All-purpose four
- Baking soda
- Cornstarch
- Salt
- Crushed Oreo Cookies - cream filling removed
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Halloween Brimstone Cookies
This recipe uses a from-scratch red velvet cookie dough. The combination of the soft and chewy red velvet cookie base with the contrasting chocolate Oreo crumb exterior is sure to be a crowd-pleaser.
So, grab your mixing bowls and get ready to bake up a batch of these hauntingly delicious Halloween Brimstone Red Velvet Cookies!
Crush The Oreo Cookies
- Preheat the oven to 410° degrees F. Line two or three large sheet pan baking sheets with parchment paper, or spray with non-stick cooking spray.
- Twist each Oreo cookie open and scrape away the white filling. Discard it, as you won't be using it.
- Add the cookies to a food process and pulse until they are the texture of graham cracker crumbs. Set aside while you prepare the cookie dough.
Make the Red Velvet Cookie Dough
- Using an electric mixer, combine the cubed cold butter and granulated sugar for 1 minute.
- Add the eggs, one at a time to the sugar mixture, make sure it is completely combined. Add the vanilla and red food color and mix until combined.
- In a medium sized bowl add the cocoa powder, flour, baking soda, cornstarch, and salt. Whisk to combine.
- Add the four mixture to the sugar mixture and beat until combined, scraping the sides of the bowl to make sure all the dry ingredients are mixed in.
- Refrigerate the dough uncovered for 20 minutes to chill.
- Scoop out the dough using a 3 oz cookie scoop, and then roll into neat balls of dough.
Roll In The Crumbs
- Roll the cookie dough into the crushed Oreos lightly pressing the Oreos into the dough.
- Place the cookie dough balls about 3" apart from each other on a parchment lined baking tray. Bake in the center rack of the oven for 10-11 minutes.
- Let the cookies cool completely on the baking sheets before transferring them to a wire rack to cool completely.
Serving Suggestions
These Brimstone Red Velvet Cookies are a guaranteed crowd-pleaser at Halloween parties, bake sales, or spooky movie nights. They're easy to make, visually stunning, and offer a delicious combination of flavors and texture
Arrange the Halloween Brimstone Red Velvet Cookies on a platter for a spooky centerpiece. Serve alongside other Halloween treats like cupcakes, brownies, or popcorn balls for a spooky snack spread.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Instead of Oreo cookies, you can use crushed chocolate graham crackers or chocolate wafer cookies.
- For a richer flavor variation, you can add ½ cup of chocolate chips to the cookie dough before rolling it in the crushed Oreos.
Tips for Success
Here are a few tips for making this recipe:
- Chilling the dough for 30 minutes before rolling helps prevent spreading during baking and results in thicker cookies.
- Leave space between the cookie dough balls on the baking sheet to allow for spreading.
- Red velvet cookies can bake quickly. Keep an eye on them and remove them from the oven when the edges are set but the centers are still slightly soft.
Related Recipes
- Halloween Sheet Pan Sugar Cookies (2 Ways To Make)
- Halloween Jello Brain
- 28 Spooktacular Halloween Party Trick or Treats
- Halloween 7 Layer Dip (Spider Web Taco Dip)
- Halloween Mummy Dogs
Storage Options
- Baked Halloween Brimstone Red Velvet Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Cookies can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
While this recipe uses a from-scratch red velvet cookie dough, you can substitute a box of red velvet cake mix according to package instructions. Just be sure to follow the directions for using the cake mix to make cookies.
The cookies are done baking when the edges are golden brown and the centers are slightly soft. Since these are dark cookies though, gently press the center of a cookie with your finger – it should spring back slightly but not be completely firm. Remove and let sit on the hot tray for 5 minutes before transferring to a cooling rack.
More Delish Ideas
- Pumpkin Pie Ice Cream
- Halloween Chex Snack Mix
- Halloween Sweet and Sour Chicken 'Bat' Wings
- Halloween 7 Layer Dip (Spider Web Taco Dip)
Halloween Brimstone Red Velvet Cookies
Ingredients
- 1 cup unsalted butter COLD, cubed
- 1½ cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoon red liquid food coloring
- ¼ cup unsweetened cocoa powder
- 2¾ cups all-purpose four
- 1 teaspoon baking soda
- 1 tbs cornstarch
- ½ teaspoon salt
- 2 cups crushed Oreo Cookies cream filling removed
Instructions
- Preheat the oven to 410° degrees F. Line two or three large sheet pan baking sheets with parchment paper, or spray with non-stick cooking spray.
Prepare The Oreo Crumbs
- Separate the Oreo cookies, discarding the white filling. Pulse in a food processor until the texture of Graham crackers. Place the Oreo crumbs in a shallow bowl for rolling the cookies in later.
Prepare the Red Velvet Cookie Dough
- Using an electric mixer, combine the cubed cold butter and granulated sugar for 1 minute.1 cup unsalted butter, 1½ cup granulated white sugar
- Add the eggs, one at a time to the sugar mixture, make sure it is completely combined. Add the vanilla and red food color and mix until combined.2 large eggs, 1 teaspoon vanilla extract, 2 teaspoon red liquid food coloring
- In a medium sized bowl add the cocoa powder, flour, baking soda, cornstarch, and salt. Whisk to combine.¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 tbs cornstarch, ½ teaspoon salt, 2¾ cups all-purpose four
- Add the four mixture to the sugar mixture and beat until combined, scraping the sides of the bowl to make sure all the dry ingredients are mixed in.
Chill The Dough
- Refrigerate the dough uncovered for 20 minutes to chill.
- Scoop out the dough using a 3 oz cookie scoop, and then roll into neat balls of dough.
Roll The Cookie Balls In Oreo Crumbs and Bake
- Roll the cookie dough into the crushed Oreos lightly pressing the Oreos into the dough.2 cups crushed Oreo Cookies
- Place the cookie dough balls about 3" apart from each other on a parchment lined baking tray. Bake in the center rack of the oven for 10-11 minutes.
- Remove from the oven and let cool
Notes
- Chilling the dough for 30 minutes before rolling helps prevent spreading during baking and results in thicker cookies.
- Leave space between the cookie dough balls on the baking sheet to allow for spreading.
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