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Published on . Last updated on . By Gabby. 34 Comments
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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!
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
- 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.
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.
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 onInstagramor Facebook so I can check it out!
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 16 votes
Print Recipe Pin Recipe
Prep Time 13 minutes mins
9 minutes mins
Total Time 22 minutes mins
Course Dessert
Cuisine American
Servings 18 cookies
Calories 138 kcal
Video
Equipment
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 thepaddle 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 untiljustcombined. 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 untiljustcombined.
Use a mediumcookie 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!
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 thescoop 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 cookiesgluten 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
Sarah
Hi! Looking to try these but to bake them in a bakery size (large cookie scoop, 3tbsp) how long would you recommend baking these for? Just an extra 2 minutes? Thank you! Can't wait to give them a try!
Reply
Gabby
Hi Sarah! An extra 2 minutes is perfect to start and then I’d just check on them and add one more minute at a time until they look done!
Reply
Vicky
Can I use gel food coloring?
Reply
Gabby
Yes! Just adjust the amount based on how red you want the cookies to be
Reply
Celine
wow these cookies were amazing!! soooo easy to make and it was the perfect texture and perfect flavour too :))Reply
Gabby
I am so happy you loved them Celine!
Reply
Rossi Laura
I tried the recipe and these were the best cookies ever! My Family and friends loved it! keep up with these recipes they are amazing!Reply
Gabby
Hi Rossi! I am so happy you and you family loved the cookies so much, thank you!
Reply
Jazz
Can I use unsalted butter ?
Reply
Gabby
Yep! Keep in mind they'll be slightly sweeter with unsalted.
Reply
Melanie W
Loved this recipe! Def one of my favorites
Reply
Gabby
Yay! I'm so happy to hear that Melanie!
Reply
Aksh*ta
Egg replacement??
Also Plzz share same for every recipe. ?Reply
Gabby
You can use a flax egg to replace the egg in these cookies!
Reply
Paige
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
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
Laiza
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
Hi Laiza! Yay! So happy to hear you loved the cookies!!
Reply
Lina
Not even exaggerating but these cookies are seriously bomb and easy to make! It’s my first time baking red velvet cookies and I’ll definitely try ‘em again 🫶🏻Reply
Gabby
I am so happy to hear that you loved them so much Lina! Thank you for the review!
Katie
Made them gluten-free and boy oh boy they are perfection!Reply
Gabby
Hi Katie! I am so happy to hear that you loved the cookies so much, thank you!!
Reply
Lina
No even exaggerating but these cookies are seriously bomb and easy to make! It’s my first time baking red velvet cookies and I’ll definitely try ‘em again🫶🏻
Steven
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 thisReply
Gabby
Hi Steven! I am so happy to hear that you all loved the cookies. Thanks for the review!
Reply
Madhura
Hello can I use dutch processed powder instead of regular cocoa powder.
Reply
Gabby
Yes dutch processed cocoa powder is best!
Angela
Can you substitute the 1 egg for 1 flax egg?
Reply
Gabby
Yes!
Reply
Angelina
Just letting you know that the recipe instructions says to add chocolate chips, but the ingredients don’t list it.
Reply
Jill Chin
How many eggs in this recipe? It doesn't say. Is it 1 egg?
Reply
Gabby
1 egg, yes!
Reply
martha
mmm so good i added chocolat chips tooReply
Gabby
Hi Martha! So happy you loved the cookies!
Reply
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