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5 from 20 reviews

These Oreo red velvet cookies have slightly crispy edges and a gooey middle. Loaded with Oreo cookie pieces, they’re ready in 22 minutes, made in one bowl, and there’s no dough chilling required!

Tray of Oreo red velvet cookies. Cookies are large in size, dark red and topped with Oreo chunks

These red velvet cookies with Oreos are a colorful, fun combination of my oreo chocolate chip cookies and red velvet cookies. They’re the perfect cookies for the holidays, Christmas, Valentine’s Day, or just any regular day of the year!

Combining these two recipes means not only do you have the yummy red velvet flavor, which has a subtle hint of chocolate, but you’ll get Oreo pieces in every bite. The cocoa powder in the red velvet cookies pairs perfectly with the crushed up Oreos!

Why You’ll Love These Oreo Red Velvet Cookies

  • These cookies are super soft, chewy and have an extra gooey center! 
  • It takes just 22 minutes to whip these cookies up. 
  • This recipe uses simple ingredients that you probably already have in your pantry. 
  • There is zero dough chilling required so you can bake these cookies straight away.
  • These red velvet oreo cookies can easily be made vegan or gluten free as well.

Ingredients Needed

Red velvet oreo cookie ingredients in bowls with labels
  • Flour: this recipe works best with all purpose flour, but you can also use gluten free all purpose 1-1 baking flour.
  • Butter: feel free to use regular butter or vegan butter. 
  • Cocoa Powder: be sure to use unsweetened cocoa powder. This is going to give us that classic red velvet taste!
  • Red food colouring: I’ve only tested this recipe with liquid food colouring and not gel food colouring, so you may need to adjust the amounts depending on what you are using! 
  • Oreos: I’m using classic Oreos here, but feel free to use any Oreo flavor you want (for minty flavor, try mint Oreos!). You can also use gluten free Oreos.

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

Baking process for Oreo red velvet cookies pictured in four steps

Step 1: Preheat the oven to 350°Fahrenheit and line 2 baking sheets with parchment paper.

Step 2: Measure out your Oreo crumbs! If you are making your own, finely chop up 3 Oreos. You can either chop them by hand or place them in a food processor or blender.

You can also add the Oreos to a ziploc bag and crush them with a rolling pin until they are fine. Roughly chop the remaining Oreos and set them aside.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, combine the butter and both sugars until light and fluffy. This will take 1-2 minutes.

Add the egg, red food coloring and vanilla extract. Beat until just combined. Remember, different brands of food coloring will be darker than others! I suggest starting with just 1 teaspoon and then add more if needed.

Step 4: Add the dry ingredients and mix until a dough forms. Stir in the Oreo crumbs and crushed Oreos, mixing just until it is combined.

Step 5: Use a medium cookie scoop or a spoon to scoop out 1.5-2 tablespoons of cookie dough and place on the baking sheet. Repeat with the remaining dough, keeping them 3-4 inches apart. Stick a few more Oreo pieces on top of each cookie dough ball if desired.

Step 6: Bake the oreo red velvet cookies a sheet at a time for 8-11 minutes. The edges should be set and the middle will look underbaked, which is what you want! The cookies will continue baking once you take them out of the oven.

Stack of red velvet Oreo cookies topped with large Oreo chunks

Expert Tips

  • Measure your flour properly: Measure your flour using either a kitchen scale or the scoop and level method. A lot of people will add too much flour to the cookie dough, leading to a dry and crumbly cookie.
  • Start off slow with the food coloring: different brands will give you a different intensity of red, so I recommend starting off with just a teaspoon and going from there! You can always add more if the dough isn’t as red as you would like.
  • Add white chocolate chips: Or even semisweet chocolate chips would be a delicious addition!
  • Under-baking the cookies: you want these oreo red velvet cookies to be soft and gooey, so make sure to slightly under-bake the cookies. You’ll know the cookies are done baking when the edges are set but the middle is still underbaking. 
  • Get bakery worthy cookies: set aside some extra chopped up Oreos. Place those on top of the cookie dough balls just before baking!

Storage Instructions

Store these cookies in an airtight container for up to 4-5 days.

You can freeze the unbaked cookie dough balls and the baked cookies. Store baked cookies in the freezer in a freezer bag for up to 2 months. Just let them thaw at room temperature when you’re ready to eat!

To freeze the cookie dough, place the cookie dough balls on a parchment lined plate or baking sheet and place in the freezer until they are almost frozen. Transfer the cookie dough balls to a ziploc bag and freeze for up to 2 months. You may need to add an extra minute or two to the baking time!

More Recipes You’ll Love

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oreo chocolate chip cookies on a baking sheet pictured from above

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If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Baking tray of large red velvet cookies with chunks of Oreo pictured from above
5 from 20 reviews

Oreo Red Velvet Cookies

Gabby Kislanko
Loaded with Oreo cookie pieces, these oreo red velvet cookies are ready in 22 minutes, made in one bowl, and there’s no dough chilling required!
Prep Time: 13 minutes
9 minutes
Total Time: 22 minutes
Servings: 18 cookies
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Ingredients
 

  • ½ cup (105 g) butter, softened, (regular or vegan)
  • ¾ cup (150 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 egg
  • 1½ teaspoon vanilla extract
  • 1-2 teaspoons liquid red food coloring
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • 1½ cup (187 g) all-purpose flour
  • 2 Tablespoon (11 g) unsweetened cocoa powder
  • ¼ cup (27 g) Oreo crumbs, (or 3 crushed oreos)
  • 5 Oreo cookies, roughly chopped

Instructions
 

  • Preheat oven to 350°F and line 2 baking sheets with parchment paper.
  • Measure out your Oreo crumbs, or make your own by finely chopping 3 Oreo cookies, or placing them in the food processor or blender until crumbs form. You can also add the Oreos to a ziploc bag and roll over them with a roll pin until you have fine crumbs. Roughly chop the remaining 5 Oreo cookies and set aside.
  • In the bowl of a standing mixer with the paddle attachment or a handheld mixer, mix butter and sugars until light in color and fluffy (1-2 minutes). Add in the egg, food coloring and vanilla extract, and beat until just combined. Different brands of food coloring will be darker than others, so start with just 1 teaspoon and add more as needed.
  • Mix in the dry ingredients until a dough forms. Add in the Oreo crumbs, and crushed Oreos and mix until just combined.
  • Use a medium cookie scoop or spoon to make 1.5-2 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart. Stick a few more pieces of Oreos on top if desired.
  • Bake the cookies one sheet at a time for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle!
  • Leave the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Equipment

Baking Sheets
Baking Sheets

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the “Metric” tab.
Measuring Flour:Be sure to properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
Food Coloring: Depending on the brand of food coloring you use, you may need less or more than stated above. Start adding it in small amount and adjust as needed.
Oreo Crumbs: You can use store bought Oreo crumbs, or you can crush up 6 Oreos into fine crumbs.
Gluten Free Variation: To make these cookies gluten free, use gluten free Oreos and replace all purpose flour with gluten free all purpose 1-1 baking flour.
Storage and Freezing: Store these cookies in an airtight container for up to 4-5 days.
Store baked cookies in the freezer in a freezer bag for up to 2 months. Just let them thaw at room temperature when you’re ready to eat.
To freeze the cookie dough, place the cookie dough balls on a parchment lined plate or baking sheet and place in the freezer until they are almost frozen. Transfer the cookie dough balls to a ziploc bag and freeze for up to 2 months. You may need to add an extra minute or two to the baking time!
Calories: 138kcal, Carbohydrates: 22g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Sodium: 184mg, Potassium: 42mg, Fiber: 1g, Sugar: 13g, Vitamin A: 240IU, Calcium: 11mg, Iron: 1mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.