These perfectly chewy Oreo Red Velvet cookies are a delicious combination of creamy filling, crunch chocolate and bright colored red velvet. These fancy looking cookies are also so easy to make. You can bake them up in under 30 minutes.
These Oreo Red Velvet cookies are bright red and dotted with generous chunks of crunchy Oreos. They are a perfect texture combination of chewy red velvet cookie base with crunchy chocolate pieces scattered throughout.
Their festive look makes them perfect for serving at a wide arrange of occasions from Valentines Day to Anniversaries to Christmas. Or, you can always just whip up a batch for everyday snacking.
🍪 Why To Try This Recipe
Rich and Chewy - these cookies are full of rich red velvet and chocolate flavors all mixed into the perfect, chewy cookie base.
Easy, No Chill - this recipe is so easy to make. You need less than 30 minutes and there's no chill time required for the dough.
Customizable - you can easily make these cookies exactly how you want with larger or smaller Oreo pieces, different flavored Oreos or even by adding in white chocolate chips.
- Mixing bowl
- Measuring Cups
- Measuring spoons
- Hand or stand mixer
- Cookie sheet
- Wooden spoon or spatula
- Brown Sugar
- White Sugar
- Cocoa Powder
- Crushed Oreos
- Food coloring - we like Wilton gel food coloring. But, you can use gel or liquid and any brand you like.
- Baking Soda
See recipe card for quantities.
📖Substitutions & Variations
Give a few of these flavor variations and ingredient substitutions a try to find the perfect cookie to suit your preferences.
- Add Cream Cheese - you can swirl cream cheese into the cookies, or add cream cheese frosting drizzled to the top of the baked cookies.
- Mix in white chocolate chips - Add ½ - 1 cup of white chocolate chips into the dough when you mix in the crumbled Oreos.
- Use cake mix - if you want these to be even quicker and easier, just use a red velvet cake mix with ⅓ cup oil and 2 eggs to make the cookie dough.
- Make them stuffed - just like these delicious Milk dud cookies, you can take half or whole Oreos and wrap them in the cookie dough so they are stuffed in the center of the cookies.
- Use flavored Oreos - we used regular Oreos for this recipe, but you can use any of the flavor variations you like. We don't recommend Double Stuffed as the extra cream filling is a little overload.
- Add in buttermilk or Vinegar - one of the flavors associated with red velvet is a tiny tang. To replicate this, you can add 1 tablespoon of buttermilk or vinegar in with the other wet ingredients.
Follow these easy step-by-step directions below in order to make the most perfect Oreo Red Velvet cookies.
Step one: Either use a non-stick cookie sheet or spray the cookie sheet with cooking spray to grease it. You will also need to start the oven preheating at 350 degrees Fahrenheit.
Step two: Put both sugars and the softened butter into the mixing bowl.
Pro tip: you know butter is softened when you can press in the middle of it and leave an indentation.
Step three: At medium to high speed with the mixer, cream the butter and sugar together. This usually takes 2 - 3 minutes and it will get light and fluffy when it's combined.
Step four: Add eggs and vanilla into the mixing bowl.
Step five: Mix eggs, vanilla and creamed butter and sugar together on medium speed. It should only take a minute or two.
Step six: Add the flour, baking soda, salt and cocoa powder into a separate bowl. Turn the mixer on low speed and slowly add in the flour mixture. Mix until there are no streaks of flour left and it is well combined.
Step seven: Take the food coloring and add it to the dough until it is the desired color. Mix in well.
Note: different types and brands will need different amounts. We used a heaping tablespoon.
Step eight: Put the Oreos into a ziplock bag and use a rolling pin or handle of a wooden spoon to crush them up. They should be pretty small pieces so that they mix into the dough well. Pour the Oreos into the dough and carefully fold them into the dough.
Step nine: Scoop up heaping scoops of dough with a tablespoon or cookie scoop. Each ball of dough should be about 1.5 tablespoons worth.
Put the balls of dough a few inches apart on the cookie sheet. Then, add a few large Oreo crumbles onto the top of each ball of dough.
Step ten: Bake cookies at 350 degrees Fahrenheit for about 12 minutes. The edges should be slightly firm when you remove them. Allow them to cool on the baking sheet.
Hint: to get the most perfect, chewy cookies make sure not to overbake them. When you remove them from the oven, the center will still be soft. They will continue to firm up as they cool.
⭐Recipe Tips for Success
- Top with Oreo crumbles - to get nice looking cookies with thick Oreo chunks on top, add a few Oreo chunks to the top of each ball of dough before baking.
- Room temperature eggs - if you let your eggs warm up a little before using them, they will mix in better and more quickly.
- Correctly soften butter - there are three options for softening the butter. Leave it at room temperature for about an hour. Cut it into chunks and sit it at room temperature for about 30 mins. Or, if you are really short on time, microwave on defrost for 20 seconds, flip and do another 15 - 20 seconds. Just make sure NOT to let it melt.
- Add a tangy flavor - one of the hallmarks of red velvet flavor is subtle cocoa or chocolate with a little bit of tang. This can be achieved by adding 1 tablespoon of buttermilk or vinegar into the dough.
- Don't overwork the dough - overmixing the cookie dough can cause the baked cookies to get crispy and tough. Make sure to mix all ingredients just enough to have them completely combined.
- Slowly add food coloring - a lot of recipes call for adding the food coloring before mixing in the dry ingredients. And, while it is easier to get it mixed thoroughly that way, once you add the dry ingredients it will tone down the red color. So, either add it with the wet ingredients, but go a smidge darker than you want it to end up. Or, add it after mixing in the dry ingredients.
For the dough: you can store it in the refrigerator wrapped in cling wrap for up to 5 days. Or, you can wrap it, place it in a freezer bag and freeze it for up to 3 - 4 months. Defrost it in the refrigerator overnight.
For the cookies: keep them in an airtight container at room temperature for a week or in the refrigerator up to two weeks. Freeze the cookies in a freezer bag for up to a year. Defrost them on the counter or in the microwave for 15 seconds.
Red velvet is a chocolate flavored cookie. Red velvet is made with a little addition of cocoa powder and red food coloring.
No, this Oreo red velvet cookie dough does not need to be chilled. We tested the dough both chilled and un-chilled and the cookies came out almost identical.
No, unfortunately red velvet flavored Oreos were discontinued and are no longer available.
There are two reasons your cookies might be dry: overbaking or adding too much flour. To add the correct amount of flour, spoon it into the measuring cup and then use a knife to scape across the top to level it out.
Oreo Red Velvet Cookies
- cookie sheet
- Mixer (hand or stand)
- Mixing bowl
- Measuring Cup
- Measuring Spoon
- Wooden spoon or spatula
- Ziplock Bags
- 2.5 Cups Flour
- 1.25 Cups Granulated Sugar
- .75 Cups Brown Sugar
- 1 Cup Butter softened
- 1.25 Teaspoons Baking Soda
- 1 Teaspoon Vanilla Extract
- .25 Teaspoon Salt
- .25 Cup Cocoa Powder
- 10 Oreos Crushed
- Red Food Coloring
- Grease the cookie sheet (if it is non-stick) with cooking spray or a thin layer of butter. Preheat the oven to 350 degrees Fahrenheit.
- Put 1.25 cups of granulated sugar, 1 cup of softened utter and .75 cups of brown sugar into the mixing bowl.
- Turn mixer on medium high and cream together the butter and sugar for about 2 minutes. It will be well combined and light and fluffy when done.
- Put 2 eggs and 1 teaspoon of vanilla into the bowl and mix on medium for a minute or until it is well combined.
- Combine 1.25 teaspoons baking soda, .25 teaspoons salt, 2.5 cups flour and .25 cup of cocoa powder in a separate bowl.
- Turn the mixer on low and slowly add the flour mixture to the creamed butter, sugar and eggs. Mix just long enough so there are no streaks of flour left.
- Add in food coloring. We used a tablespoon, but amounts will vary based on the type and brand of food coloring you use. So, start with a little and keep adding until you reach the desired color.
- Crush Oreos with a rolling pin or wooden spoon in a ziplock bag. Then, add them to the dough and fold in well.
- Scoop balls of dough with a tablespoon or cookie scoop. Each ball should be about 1.5 tablespoons.
- Place balls of dough a few inches apart on the baking sheet. Press a few large Oreo chunks on the top of each ball of dough.
- Bake at 350 degrees Fahrenheit for 12 minutes or until the edges are firm. Cookie centers will still be soft, but will firm as they cool.
- Soften butter correctly - softened butter should be able to be pressed in the center and leave an indentation. Soften on the counter for 60 mins. Or in the microwave on defrost for 20 seconds on each side.
- Add Oreo Pieces on top - to give the cookies a nice look and extra Oreo flavor, add a few large Oreo chunks on the top of each ball of dough before baking.
- Carefully add food coloring - add food coloring a little at a time until it is the color that you desire. You can add it with the eggs, or after the flour. It mixes more thoroughly with the eggs, but will become lighter in color after adding the dry ingredients.
- Mix in white chocolate chips - add ½ - 1 cup of white chocolate chips at the same time you add the Oreos.
- Use cake mix - speed up the process even more by using red velvet cake mix, ⅓ cup of oil and 2 eggs and mixing the Oreo crumbles straight into that instead of making your own dough.
- Dough: store the dough wrapped in cling wrap in the fridge for up to 5 days. Or freeze it wrapped in cling wrap and put into a freezer bag for up to 3 -4 months. Defrost it in the refrigerator overnight.
- Cookies: store the cookies in an airtight container for a week at room temperature or up to two weeks in the fridge. Freeze them in a freezer bag for up to a year. Defrost on the counter or in the microwave for 15 seconds.