Introduction

These delicious Red Velvet Oreo Cookies combine the classic creaminess of Oreos with the vibrant, rich flavor of red velvet cake. Soft, chewy, and studded with white chocolate chips, they’re a festive treat perfect for any occasion.

Delicious Red Velvet Oreo Cookies Recipe - Recipe Image

Ingredients

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 cup (200g) brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons red food coloring (gel works best for vibrant color)
2 ½ cups (315g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups (about 15 cookies) crushed Oreos
½ cup (85g) white chocolate chips (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats.
Step 2: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Mix in the eggs one at a time, then add the vanilla extract and red food coloring. Beat until the mixture is smooth and evenly colored.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 5: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6: Gently fold in the crushed Oreos and white chocolate chips, if using, with a spatula.
Step 7: Scoop out 1 ½-tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets.
Step 8: Bake for 10-12 minutes, until the edges are set and the centers look slightly underbaked. They will continue to cook as they cool.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use gel food coloring for a more vibrant red without adding extra liquid to the dough.
Swap white chocolate chips for dark or milk chocolate chips if you prefer a different flavor.
For extra crunch, lightly toast the crushed Oreos before folding them into the dough.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. To reheat, warm in a microwave for 10-15 seconds or enjoy thawed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute regular cocoa powder for Dutch-processed cocoa powder?

Yes, regular unsweetened cocoa powder works well in this recipe and will provide a slightly different but still delicious flavor.

What if I don’t have crushed Oreos on hand?

You can roughly chop whole Oreos or substitute with chocolate sandwich cookies to keep the signature taste and texture.

Delicious Red Velvet Oreo Cookies Recipe

Print Recipe

★★★★★

4.5 from 141 reviews

Delicious Red Velvet Oreo Cookies combine rich red velvet flavor with the crunchy texture of crushed Oreos, complemented by optional white chocolate chips for extra sweetness. These soft, chewy cookies are perfect for festive occasions or everyday indulgence.

Author: Zane
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup (226g) unsalted butter, softened
2 large eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons red food coloring (gel works best for vibrant color)

Dry Ingredients

2 ½ cups (315g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt

Sugars

1 cup (200g) granulated sugar
1 cup (200g) brown sugar, packed

Add-ins

1 ½ cups (about 15 cookies) crushed Oreos
½ cup (85g) white chocolate chips (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, which should take about 2-3 minutes.
Add Eggs and Flavorings: Mix in the eggs one at a time, followed by the vanilla extract and red food coloring. Beat the mixture until it is smooth and evenly colored.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution of leavening agents.
Mix Dry into Wet: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined, taking care to avoid overmixing for tender cookies.
Fold in Oreos and Chocolate Chips: Gently stir in the crushed Oreos and white chocolate chips (if using) with a spatula to evenly distribute without breaking them up too much.
Shape Cookies: Scoop out 1 ½-tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets to allow for spreading.
Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers look slightly underbaked; cookies will continue to cook as they cool.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use gel red food coloring for the most vibrant red color without altering dough consistency.
If white chocolate chips are unavailable, you can omit or substitute with regular chocolate chips.
Be careful not to overmix the dough to keep the cookies tender and soft.
Allowing cookies to cool slightly on the baking sheet helps them set properly without breaking.
Store cookies in an airtight container at room temperature for up to a week.

Keywords: Red Velvet Cookies, Oreo Cookies, Soft Cookies, Christmas Cookies, Festive Cookies, Chocolate Chip Cookies