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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! I’ve also tested this recipe both with dairy ingredients and with dairy free ingredients to make sure it works both ways.

Red velvet cookies on a baking tray with Oreo crumbs sprinkled around them.

Inspired by my red velvet Oreo cake, these red velvet cookies with Oreos are a colorful version of my oreo chocolate chip cookies. They’re the perfect cookies for the holidays, Christmas, Valentine’s Day, or just any regular day of the year!

The cookies have a subtle hint of chocolate flavor and bits of Oreo cookie in every bite. The final recipe doesn’t call for chocolate chips but I did test them with chocolate chips and they were delicious!

Featured Reader Review

5 stars

“This recipe was amazing! Nothing complicated, simple ingredients and no chill time – winning. Although the recipe calls for 18 cookies, I made them a bit large and turned out with 16. Love!” 

Sugi
Read more reviews

Ingredient Notes

cookie ingredients in small bowls on a wooden table.
  • Butter: feel free to use regular butter or vegan butter. 
  • Red food colouring: I’ve only tested these oreo red velvet cookies with liquid food colouring and not gel food colouring, so you may need to adjust the amounts depending on which 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.

How To Make These Cookies

wet ingredients for red velvet cookies mixed together in a glass mixing bowl

Mix butter, sugars, vanilla, egg, and food coloring!

red velvet cookie dough in a glass bowl on a wood countertop.

Add in dry ingredients.

red velvet cookie dough with oreos in a glass bowl on a wood background.

Stir in Oreo crumbs and pieces.

balls of red cookie dough on a baking sheet with oreo pieces on top of each ball.

Scoop, top with more Oreos and then bake!

Six red velvet cookies stacked on top of each other with more cookies in the background and Oreo crumbs sprinkled around the front.

Recipe Developer Expert Tips

  • 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. I also noticed when recipe testing that different brands produce different shades of red, with some being more pink-toned.
  • For some extra gooey chocolatey goodness, add white chocolate chips or even semisweet chocolate chips!
  • Get bakery worthy cookies: set aside some extra chopped up Oreos. Place those on top of the cookie dough balls just before baking!

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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 FAQ

These are the topics I’m asked about most frequently:

You can get these answers and more in my frequently asked questions post!

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

Oreo Red Velvet Cookies (No Chill)

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

Notes

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.
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.