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    Home > Recipes > Cookies > Oreo Red Velvet Cookies

    Oreo Red Velvet Cookies

    Published on December 16, 2022. Last updated on December 16, 2022. By Gabby. 15 Comments

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    Jump to Recipe

    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! 
    • Egg: If you want to make these cookies vegan, you can add Oreos to my vegan red velvet cookies
    • 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.

    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.

    Baking process for Oreo red velvet cookies pictured in four steps

    FAQs and Expert Tips

    What type of Oreo should I use?

    I’ve tested these with classic Oreos, but feel free to mix it up! You can use mint Oreos, red velvet Oreos, or Christmas Oreos!


    How can I make these vegan?

    If you want to make these vegan, use this vegan red velvet cookie recipe and add the Oreos and Oreo crumbs.

    Are Oreos vegan or dairy free?

    Yes, Oreos are vegan and dairy free!

    What flavor is red velvet?

    Red velvet has a slight chocolatey taste thanks to the addition of some cocoa powder! While the red food coloring doesn’t add any flavor, it does give you a bright, beautiful cookie.

    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 and Freezing 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 Oreo Recipes You'll Love

    • Oreo Cheesecake Cookies
    • Red Velvet Oreo Cake
    • Cookie Monster Cookies
    • Vegan Oreo Cake

    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

    Oreo Red Velvet Cookies

    Gabby
    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!
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 13 mins
    9 mins
    Total Time 22 mins
    Course Dessert
    Cuisine American
    Servings 18 cookies
    Calories 138 kcal

    Equipment

    • Baking Sheets

    Ingredients
     
     

    • ½ cup butter, softened (regular or vegan)
    • ¾ cup light brown sugar
    • ¼ cup granulated sugar
    • 1 egg
    • 1½ teaspoon vanilla extract
    • 1-2 teaspoons liquid red food coloring
    • ¾ teaspoon salt
    • ½ teaspoon baking soda
    • 1½ cup all-purpose flour
    • 2 Tablespoon unsweetened cocoa powder
    • ¼ cup 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!

    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!

    Nutrition

    Calories: 138kcalCarbohydrates: 22gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 184mgPotassium: 42mgFiber: 1gSugar: 13gVitamin A: 240IUCalcium: 11mgIron: 1mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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    Reader Interactions

    Comments

    1. Paige

      January 30, 2023 at 1:48 pm

      5 stars
      The flavor is amazing!!! Mine did not spread very much. They were a bit puffy and I had to flatten them.

      Any suggestions on how I can fix that?

      Reply
      • Gabby

        January 30, 2023 at 3:51 pm

        Hi Paige! I'm so happy you loved the cookies! It sounds like the dough was either over-mixed or the flour was over-measured. I would highly suggest using a food scale to measure your dry ingredients next time!

        Reply
    2. Laiza

      January 28, 2023 at 5:05 pm

      5 stars
      This was the best red velvet cookie I’ve ever made & tasted. The recipe turned this color to be so fluffy and moist! Make sure to cram your butter and sugar for only 3mins and omg you will love it.

      Reply
      • Gabby

        January 30, 2023 at 3:52 pm

        Hi Laiza! Yay! So happy to hear you loved the cookies!!

        Reply
    3. Katie

      January 27, 2023 at 2:56 am

      5 stars
      Made them gluten-free and boy oh boy they are perfection!

      Reply
      • Gabby

        January 30, 2023 at 3:53 pm

        Hi Katie! I am so happy to hear that you loved the cookies so much, thank you!!

        Reply
    4. Steven

      January 25, 2023 at 5:44 pm

      5 stars
      Gave these cookies a try and they came out great. People in the office loved them. Very hard to find a true homemade red velvet recipe at times so glad I found this

      Reply
      • Gabby

        January 26, 2023 at 11:20 pm

        Hi Steven! I am so happy to hear that you all loved the cookies. Thanks for the review!

        Reply
    5. Angela

      December 19, 2022 at 10:55 pm

      Can you substitute the 1 egg for 1 flax egg?

      Reply
      • Gabby

        December 19, 2022 at 11:53 pm

        Yes!

        Reply
    6. Angelina

      December 17, 2022 at 3:47 pm

      Just letting you know that the recipe instructions says to add chocolate chips, but the ingredients don’t list it.

      Reply
    7. Jill Chin

      December 16, 2022 at 6:26 pm

      How many eggs in this recipe? It doesn't say. Is it 1 egg?

      Reply
      • Gabby

        December 16, 2022 at 6:31 pm

        1 egg, yes!

        Reply
    8. martha

      December 16, 2022 at 3:07 pm

      5 stars
      mmm so good i added chocolat chips too

      Reply
      • Gabby

        December 16, 2022 at 3:08 pm

        Hi Martha! So happy you loved the cookies!

        Reply

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