The BEST Red Velvet Oreo Cookies From Scratch
Decadent red velvet flavor combines with the crunch of Oreo pieces to make this recipe the best red velvet Oreo cookies out there!
Oreo red velvet cookies are a delicious cookie with the light cocoa flavor of red velvet, the chewy, fudgy texture of a cake cookie, and the satisfying crunch of the Oreo pieces. This recipe is made completely from scratch — no red velvet cake mix around here! (Although, if you want a recipe for red velvet cake cookies using a cake mix, I’ve got you covered).
This cookies are pretty simple to make — just as easy as the average chocolate chip cookie. They’re quick — there’s no need to chill or rest the dough — so you can have your cookies in under 20 minutes. These are fantastic for Valentine’s parties, Christmas, and bake sales!
Ingredients
These cookies are made completely from scratch, but with simple ingredients you can find at your local grocery store!
- Butter: You can use either butter or margarine in this recipe. If you choose to use salted butter, omit the salt later in the recipe.
- Shortening: I like the structure and texture that shortening gives cookies – they’re chewier, thicker, and softer. You can sub this with butter for a thinner, crispier cookie.
- Granulated and Brown Sugar: The combination of granulated sugar and brown sugar gives depth to the cookies. You can sub either sugar with the other, although there will be some minor changes in flavor and texture.
- Vanilla Extract: This brings out the light chocolate flavor red velvet is known for. There’s not really a perfect sub, but in a pinch, maple syrup can be used.
- Eggs: You need 2 large eggs.
- Cocoa: You can use either dutch-processed cocoa or natural cocoa. As long as it’s unsweetened cocoa powder, you’re good!
- Baking Soda and Salt: Baking soda helps create chewy cookies. You can omit the salt if you are using salted butter.
- Flour: This recipe uses all-purpose flour.
- Red Food Coloring: You will need about 1 ounce of red food coloring to get the color in the image. Keep in mind that different brands of food coloring have different levels of pigmentation, so 1 oz is a minimum. You may need to experiment to find out which brand works best for you.
- Oreo Cookies: You can use just about any kind of Oreo here. I used regular Oreos for this recipe.
Instructions
Step 1 | Cream and Beat
In a large mixing bowl, or the bowl of a stand mixer, add the butter, shortening, and sugar. Cream them using an electric mixer until your dough is light and fluffy. This will help give your cookies that thickness and chewy texture!
To the creamed butter and sugar, add the vanilla extract and eggs. Beat the mixture until it’s well-combined.
Step 2 | Dry Ingredients
Next, add the cocoa and mix it in. The final step for the dough is to add the flour, baking soda, and salt. If you try to add the flour and cocoa at the same time, you tend to get a mess when you turn the mixer on (ask me how I know!).
Finally, add the food coloring and mix it in well.
Once your dough is red, you’re ready to add the Oreos!
Step 3 | Crush and Add Oreos
In a Ziploc bag, add your Oreos. You can crush Oreos with a rolling pin or with the heavy end of a butter knife. You can make your Oreo pieces as large or as small as you’d like.
Add your crushed Oreos to the cookie dough and fold them in.
Step 4 | Form and Bake
Line a baking sheet with parchment paper or a silicone baking mat. Roll the dough into 1 inch balls, or use a medium cookie scoop to make uniform balls. Place the cookie dough balls on the prepared cookie sheet.
Bake your cookies for 8-10 minutes at 375° for soft cookies. If you want crispier cookies, add an extra minute to the baking time.
Tip
To make your cookies more aesthetic, keep a few Oreo chunks back. Press the remaining Oreos into the cookie balls before baking. This way, you’ll get that lovely black and white contrast on your cookies!
Step 5 | Enjoy!
Let your cookies cool for a few minutes, then enjoy these chewy red velvet cookies. They’re fantastic for Valentine’s Day, Christmas, or any time the sweet tooth hits!
Variations
This base recipe can make a few different variations with just a few subs. Try one of these for a delicious twist!
- Red Velvet Cheesecake Cookies: Use cream cheese chips (or white chocolate chips) in place of the Oreos.
- Red Velvet M&M Cookies: Sub M&Ms for the Oreos.
- Red Velvet Cookie Dough: Omit the eggs and instead use 1/4 cup water to bring the dough together. Use baked flour in place of regular all-purpose flour, and enjoy some edible cookie dough!
More Red Velvet Desserts
FAQs
If you want your cookies to be red, then yes. Red food coloring gives the cookies their signature red velvet look. However, you can leave it out for a more natural cocoa-colored cookie.
Store them in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 2 months.
Yes! You can refrigerate the dough for up to 48 hours before baking. Just let it sit at room temperature for about 10 minutes before scooping and baking.
Red Velvet Oreo Cookies
Ingredients
- ⅔ cup butter or margarine
- ⅔ cup shortening
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 tsp vanilla
- 2 eggs
- ⅓ cup cocoa
- 1 tsp salt
- 1 tsp baking soda
- 3 cups all-purpose flour
- 20 Oreo cookies
Instructions
- Preheat oven to 375°.
- In a large mixing bowl, cream butter and sugar.
- Add vanilla and eggs and beat until well combined.
- Add cocoa and mix until well combined.
- Add flour, baking soda, and salt and mix until well combined.
- Place Oreos in a Ziploc bag and crush with a rolling pin.
- Add crushed Oreos to cookie dough and fold in.
- Line a baking sheet with parchment paper. Roll cookie dough into roughly 1" balls. Place balls on lined baking sheet.
- Bake cookies at 375° for 8-10 minutes. Remove cookies from oven and allow them to cool, then enjoy!
