Oreo Red Velvet Cookies

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

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!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 13

Total Time 22

Servings cookies

Calories 138kcal

Author Gabby

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

US Customary - Metric

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