Red Velvet Oreo Cookies
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These Red Velvet Oreo Cookies are the perfect combination of red velvet and white chocolate chip cookie with the added bonus of Oreo cookie chunks. What could be better?
Super soft and chewy, these cookies will make a great addition to your cookie jar!
Red Velvet Oreo Cookies
These deliciously soft and chewy Red Velvet Oreo Cookies are an ideal treat for any occasion! Bursting with a light but unmistakable chocolate flavor, these treats are perfect for Valentine’s Day, Christmas, or anytime you’re craving something sweet. If you are a fan of red velvet cake, you will love these cookies!
The deep red hue adds a festive touch to the cookie, and thanks to the simple recipe, you can whip up a batch of these scrumptious cookies in no time at all.
Serve up these classic cookies with coffee or tea for an extra special homemade treat that will be sure to delight friends and family alike. Just one bite of these delectable Red Velvet Oreo Cookies, and you’ll be hooked!
These cookies will keep well, so you can make them in advance and keep them on hand for a few days.
Why You Should Make These Red Velvet Oreo Cookies
- Simply decadent – These Red Velvet Oreo cookies are a real treat. Just a hint of chocolate flavor adds to the classic red velvet taste. Plus, the crunchy creamy oreo cookie pieces put the flavor and texture over the top!
- One bowl, easy-to-follow recipe – Don’t let the long list of ingredients discourage you. There is no chilling of the dough needed, and the cookies come together very quickly in just one bowl, so there is less mess to clean up!
- They look great – These cookies are loaded with color; red, white, and brown for tons of visual appeal.
Looking for More Valentine’s Day desserts?
- Easy Cherry Fudge
- Heart Shaped Cupcakes
- Baked Mini Strawberry Pies
- Strawberry Cake Mix Cookies
- Strawberry Cake with Jello
- Chocolate Pots de Crème -lightened up
Ingredients And Tips For Making Red Velvet Cookies
(Ingredients at a glance, you will find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- All Purpose flour
- Cocoa powder | Use unsweetened cocoa powder (not Dutch process) I prefer Hershey’s cocoa powder or Ghirardelli.
- Baking soda | Baking soda helps the cookies rise.
- Butter| Use unsalted butter, at room temperature. (If you only have salted, omit the salt from the recipe.)
- Sugar | You need a combination of white and brown sugar.
- Egg | One large egg.
- Red food color gel | I recommend food coloring gel over grocery store liquid food coloring. I used one tablespoon of Wilton No-Taste Red. My Cookies were very vibrant. You can use less if you prefer.
- Vanilla extract | Use real vanilla extract.
- White baking chips | You can use baking chips or chopped white chocolate.
- Oreos | I used Original Oreo cookies, crushed, but any Oreo cookie will work.
How To Make Red Velvet Cookies
1 Preheat oven to 350º Fahrenheit.
2 In a large mixing bowl, cream butter and both sugars together for about a minute. Add egg, food color, and vanilla extract, and beat until combined.
3 Add the dry ingredients (flour, cocoa powder, salt, and baking soda) and mix until everything is combined.
4 Use a fork or wooden spoon to stir in baking chips and Oreos.
5 Drop by tablespoons onto parchment-lined or ungreased baking sheets, about 2 inches apart. Top with additional Oreo pieces and white chocolate chips if desired.
6 Bake in the center of the oven for 10 to 12 minutes, until the edges are set and the centers are still soft. Remove from oven and let cool on the baking sheet for five minutes before transferring to a wire rack.
Recipe Tips
- Place the Oreos in a plastic bag and use a rolling pin to crush them. Don’t crush them until they are crumbs, just until you get big chunks.
- Take the butter out of the fridge before you begin, so it has time to soften.
- When measuring flour, make sure not to “pack the cup” by dipping the measuring cup into the flour. Instead, you should spoon the flour into the cup and level off with a butter knife.
- Use a cookie scoop for equal-sized cookies. (Size #60 is about a tablespoon, which is what I used for these cookies.)
- For a vibrant red color, I recommend using red food gel. (Like the Wilton No-Taste Red.) Keep in mind, depending on the kind of red coloring food coloring you use; you will need different amounts. Grocery-store liquid food coloring will require about double the amount.
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Variations
- Instead of Oreos, use your favorite sandwich cookie or other chocolate cookies.
- Add dark chocolate or semi-sweet chocolate chips instead of white chocolate. Walmart has a Red Velvet Oreo Cookie that might be good too.
- Use Hershey’s cream cheese baking chips instead of white chocolate chips.
- Throw in some chopped nuts for added crunch.
- Dip the whole cookie into melted chocolate for a chocolate-covered red velvet Oreo cookie.
- Skip the Oreos and add a cream cheese frosting for a more classic red velvet taste.
- Omit the food coloring, for a tasty less red cookie. (The chemical reaction from the cocoa and baking soda causes the batter to be a natural reddish brown color.)
Storage
Store the red velvet cookies in an airtight container for about three days at room temperature. They will last up to one week in the refrigerator and can also be frozen, in a freezer-safe container for up to three months. When ready to eat, let them thaw on the counter or warm them briefly in the oven.
The raw cookie dough can also be frozen for future use. Wrap tightly in plastic wrap and freeze for up to three months. (I like to freeze the dough as cookie dough balls, so it is easy to bake just a few at a time.)
FAQs
Which Oreo cookie works best in these oreo red velvet cookies?
I prefer to use the original Oreo cookie, but you can really choose anyone you prefer. I don’t suggest you use any that are coated or flavored.
Can I use a different cookie if I don’t have any Oreos?
Yes, any cookie cut into chunks will work, but I think Oreos are one of the best options as they have both a chocolate cookie and a creme filling that complement the flavors of the red velvet cookie well.
Can I use drops of red food coloring instead of gel?
If you want an intense color, it is better to use the gel as opposed to drops.
Why are my cookies flat?
Flat cookies can be attributed to various reasons. The best way to prevent flat cookies in this red velvet cookie recipe is to use parchment paper or a silicone mat to prevent spreading.
If you are baking multiple batches, make sure the cookie sheet has cooled in between each batch. (A hot cookie sheet will cause the butter to begin melting before the cookies even go into the oven and can cause the cookie to spread too much.)
I also recommend avoiding dark aluminum sheet pans because they can cause overly dark/burned bottoms.
Recommended cookie baking tools
Looking for more cookie inspiration?
- St. Patrick’s Day Cookies (easy cake mix crinkle cookie)
- Strawberry Cake Mix Cookies
- Stained Glass Cookies
- Sandwich Brownie Cookies
- Soft Lofthouse Style Cookies
- Healthy Banana and Oatmeal Cookies
Did you make these Red Velvet Oreo Cookies?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!
Print
Red Velvet Oreo Cookies
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 22 cookies 1x
- Category: desserts
- Method: oven
Description
These Red Velvet Oreo Cookies are the perfect combination of red velvet and white chocolate chip cookie with the added bonus of Oreo cookie chunks.
Ingredients
- 1 ⅓ cups flour
- 2 Tablespoons cocoa powder
- ¼ teaspoon salt
- ¾ baking soda
- ½ cup butter, room temperature
- ⅓ cup granulated sugar
- ⅔ cup brown sugar
- 1 egg
- +/- 1 teaspoon of Red food color gel (Use whatever amount is needed to achieve the desired level of red.)
- ½ teaspoon vanilla extract
- ½ cup white baking chips or chopped white chocolate
- 7 Oreos, crushed
Instructions
- Preheat oven to 350º
- Mix flour, cocoa powder, salt, and baking soda together in a small bowl
- In a larger mixing bowl, cream butter and both sugars together for about a minute
- Add egg, food color, and vanilla extract, and beat until combined
- Add flour mixture and mix until just combined
- Stir in baking chips and Oreos
- Drop by Tablespoons onto parchment-lined or ungreased baking sheets, about 2 inches apart
- Top with additional Oreo pieces and white chips if desired
- Bake in the center of the oven for 10 to 12 minutes, until the edges are set, and centers are still soft
- Remove from oven and let cool on baking sheet for five minutes before transferring to a wire rack
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sodium: 70 mg
- Fat: 8
- Carbohydrates: 22
- Fiber: 0
- Protein: 3
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