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Red Velvet Oreo Cookies Recipe

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★★★★★

4.7 from 271 reviews

These Delicious Red Velvet Oreo Cookies combine the rich flavors of classic red velvet with crunchy crushed Oreos and optional white chocolate chips for a delightful twist. Soft, chewy, and visually vibrant, these cookies are perfect for any occasion or sweet craving.

Ingredients

Scale

Wet Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons red food coloring (gel works best for vibrant color)

Dry Ingredients

  • 2 ½ cups (315g) all-purpose flour
  • ¼ cup (25g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Add-ins

  • 1 ½ cups (about 15 cookies) crushed Oreos
  • ½ cup (85g) white chocolate chips (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which takes about 2-3 minutes. This step incorporates air for a tender cookie texture.
  3. Add Wet Ingredients: Mix in the eggs one at a time to ensure even incorporation, then add vanilla extract and red food coloring. Beat until the batter is smooth with a uniform red color.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the dry components.
  5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to maintain a soft cookie texture.
  6. Incorporate Add-ins: Gently fold in the crushed Oreos and white chocolate chips, if using, with a spatula to evenly distribute without breaking up the chunks too much.
  7. Shape Cookies: Scoop out approximately 1 ½-tablespoon-sized balls of dough and place them on the prepared baking sheets about 2 inches apart to allow room for spreading.
  8. Bake: Bake in the preheated oven for 10-12 minutes, or until the cookie edges are set and the centers appear slightly underbaked. This ensures they remain soft after cooling.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.

Notes

  • Use gel food coloring for the most vibrant red hue without altering the dough’s consistency.
  • Do not overmix the dough after adding flour to keep the cookies tender and soft.
  • For extra crispness, bake a minute or two longer, but beware of drying them out.
  • White chocolate chips are optional but add a creamy sweetness that complements the Oreos.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Red Velvet Cookies, Oreo Cookies, Red Velvet Oreo Cookies, Homemade Cookies, Soft Cookies, Dessert Recipes

Find it online: https://cookwithyana.com/red-velvet-oreo-cookies-recipe/