So, I'm sure most of you have heard about cookie butter. Trader Joe's makes a damn delicious speculoos cookie butter and also a cookies n cream butter. I've had my eye on these limited edition Red Velvet oreos for a while and I've made oreo butter before, so why not a red velvet oreo butter?
I added in some cream cheese to up the tangy flavor, because what is red velvet without its better half--cream cheese? The result is essentially a red velvet spread. It's glorious spread on cookies, spread on toast, eaten off a spoon. Treat it like Nutella!
I also tried making cookies with it and they came out super fudgy and tasty. I had seen recipes out there for Nutella cookies and simply swapped it out for this butter. Joe thought they were delicious muffin tops, not cookies, but inhaled them, nonetheless.
These would also be great frozen into balls and dipped in white chocolate. For the true red velvet lovers, there's nothing better. The possibilities are endless, so go forth!
Red Velvet Oreo Butter
Makes about a pint
One whole packet of Red Velvet Oreos
1 heaped tablespoon cream cheese (more according to preference)
1 tbs vegetable or canola oil
1/4 cup heavy cream
Puree all the ingredients together until it combines into a butter.
The longer you puree, the thicker the butter.
Store in jars in the fridge for about a week or two.
Red Velvet Oreo Butter Cookies
Makes about 10-15, depending on size
1 cup Red velvet oreo butter
2 tbs granulated sugar
1/2 cup flour
coarse sea salt for sprinkling
Preheat oven to 350 degrees F.
Mix all ingredients together with a beater, adding flour last.
Try not to over-mix once the flour is added.
Place dough in freezer for 10 minutes.
Place 1-inch balls of dough (approx) on a baking sheet lined with parchment or a silpat mat and bake for 8-10 minutes.
Sprinkle sea salt on top as soon as it's out of the oven and let cool.