These Red Velvet Oreo Cookies are the ultimate flavor dream team. With chewy, slightly crisp edges, melt in your mouth gooey centers, and their striking bright red hue, no cookie lover will be able to resist. They are loaded with crushed Oreo cookies and made with cocoa powder for that iconic, subtle cocoa red velvet taste.
If you are an Oreo and a chocolate lover, then I've got a cookie you're sure to love!! This red velvet Oreo cookie recipe is a dream flavor combination and a delicious twist on the classic Southern red velvet flavor. These cookies bake up extra chewy and soft with the perfect gooey center.
Red velvet can sometimes have a reputation of being bland and dry, but these cookies are anything but. Rich and flavorful, the chocolate from the Oreo cookies amplify that subtle cocoa flavor red velvet is known for. While the Oreo filling is reminiscent of the sweet and creamy cream cheese frosting!! With the help of melted butter and a little bit of cornstarch, you still get that signature sweet, melt in your mouth velvety soft texture.
These soft cookies are a fun mix between my Easy & Chewy Chocolate Chip Sugar Cookies and my Soft Oreo Sugar Cookies with White Chocolate Chips!! With their beautiful red hue, they are the perfect dessert for Valentine's Day, 4th of July, Christmas, or any day of the year!!
For more Oreo cookie mashups, try Peanut Butter Oreo Cookies!!
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Why You'll Love This Recipe
- Perfect Texture - With slightly crisp edges and perfectly soft, ooey gooey centers, it will be hard to stop at just one.
- Red Velvet Flavor - With its unique flavor of cocoa undertones and signature sweet, tanginess, red velvet is a flavor unlike any other. The Oreo cream filling pairs beautifully with the cocoa and creates that quintessential sweet cream cheese taste red velvet is known for.
- Easy Make Ahead Recipe - Not only does this recipe use 14 simple ingredients, but the dough can be whipped up quickly. With their chill time, you can easily prepare the cookie dough ahead and bake them when you're ready to serve!!
- Stuffed with Oreos - These cookies are loaded and topped with semisweet chocolate chips and crushed Oreos cookies so there is a bit of Oreo in every bite!!
Recipe Ingredients
Here's what you'll need to make the best Red Velvet Oreo Cookies:
Ingredient Notes:
- Unsalted butter - For this recipe, I used unsalted melted butter. Melted butter helps give these cookies their chewy texture. Be sure to let your butter cool to room temperature before using.
- Unsweetened cocoa powder - Unsweetened cocoa powder is used to achieve that smooth and mellow cocoa flavor red velvet is known for. I love using Dutch processed cocoa powder for its richness and deep chocolate flavor. My favorite brand is Valhrona.
- Crushed Oreo Cookies - I used the classic regular Oreo flavor for this recipe. Crush the Oreos prior adding them to the dough and only crush them into bite sized pieces.
- Brown sugar - Brown sugar adds moisture and chewiness along with sweetness that complements the flavor of the chocolate.
- Eggs - Eggs help bind all of the ingredients together and also contributes to some leavening. Before using, be sure to allow your eggs to come to room temperature.
- Red food coloring - For that signature pop of red, I used Americolor in the shade Super Red. This is a gel food coloring, not a liquid food coloring which can be found at most grocery stores. Because different brands have different levels of pigmentation, you will likely have to use more or less depending on how red you want your cookies to be.
- Cornstarch - Not only does cornstarch help make these cookies soft and chewy, but they also give the dough more of a lift resulting in a thicker cookie.
- Semisweet chocolate chips - Semisweet chocolate chips complements the flavor of the cocoa powder and the Oreos. It also adds a little more of a chocolatey kick. I used Ghirardelli Semisweet Chocolate Chips.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
While I love my version of these cookies, sometimes you want to mix things up in the kitchen. Here are a few ideas to consider:
- Use different flavored chocolate chips. Instead of using semisweet chocolate chips, white chocolate, milk chocolate chips or dark chocolate chips would also be great additions!!
- Change the Oreo flavor. Besides the classic Oreo flavor, the only other Oreo flavor I would recommend is chocolate Oreos. Or if you can find them, red velvet Oreos!!
- Gluten free variation. To make these cookies gluten free, replace the all purpose flour with gluten free flour cup for cup and use gluten free Oreos!!
This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below.
Top Tip: Choosing the right food coloring. As mentioned before, different brands of food coloring will give you a different intensity of red. Gel food coloring is a little more concentrated and will give a deeper color. If using liquid food coloring instead, I suggest starting with 1 teaspoon and work your way up if you would like a deeper color. More food coloring can be added to the dough if it isn't as red as you like.
Step by Step Instructions
With a handful of staple pantry ingredients and uncomplicated step by step instructions, making these cookies couldn't be easier!! Here's how to make and bake these delicious Oreo Red Velvet Cookies:
Step 1: Melt the butter. In a medium saucepan, melt the butter over medium heat. Pour melted butter into the bowl of a stand mixer to cool.
Step 2: Crush the Oreos and blend the crumbs. Using a food processor, blend 3 Oreos into fine crumbs. For the crushed Oreos, using a food processor or a large ziplock bag and rolling pin, blend Oreos into bitesized pieces.
Step 3: Mix the dry ingredients. In a medium mixing bowl, sift together the all purpose flour, cocoa powder, cornstarch, and baking soda. Whisk in the kosher salt. Set aside.
Step 4: Mix together the melted butter and sugars. In the bowl of the stand mixer with the cooled butter, beat together the melted butter, light brown sugar, and granulated sugar with the paddle attachment on medium high until creamy, about 2 minutes.
Step 5: Beat in the eggs, vanilla extract, and food coloring. With the mixer on medium speed, beat in the eggs one at a time, mixing until combined. Add the vanilla and food coloring with the last egg.
Step 6: Add in the dry ingredients. With the mixer on low speed, add in the flour mixture in 3 additions, mixing until just combined. Mix until you only see a few streaks of flour left after adding the last addition.
Step 7: Fold in the crushed Oreos, Oreo crumbs, and chocolate chips. Remove the mixing bowl from the stand mixer and add in the crushed Oreos, Oreo crumbs, and chocolate chips. Using a rubber spatula, gently fold cookie dough until everything is just combined. Cover the bowl with plastic wrap and refrigerate for 3 hours.
Step 8: Roll into dough balls. Remove the chilled dough from the fridge and using a large cookie scoop, portion the dough into 2.5 oz cookie balls. Using the palm of your hands, lightly roll the dough into balls smoothing out any cracks. Place the dough balls in the fridge on a wax lined plate to firm up while the oven preheats.
Step 9: Bake!! Meanwhile, line a large cookie sheet with parchment paper. Preheat the oven to 350 degrees F. Place 5 dough balls on the prepared cookie sheet. Bake the cookies for 12 to 14 minutes. Remove the cookies from the oven halfway through baking and firmly tap the baking sheet on a heatproof surface. Rotate the baking sheet and return the cookies to the oven.
Step 10: Scoot and top the cookies. For perfectly round cookies, scoot the cookies, using a bowl or biscuit cutter, in a circular motion until perfectly round. Top the cookies with extra chocolate chips and crushed Oreo pieces. Allow the cookies to cool on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
Need a little more Oreo goodness? Check out my Moist Oreo Pound Cake!!
Expert Baking Tips
- Measure your flour properly. Measure your flour properly by using either a kitchen scale or the scoop and level method. Using more flour than what is called for in the recipe will result in a dry and crumbly cookie.
- Underbake the cookies for the perfect texture.To achieve that soft, gooey texture, you need to slightly underbake the cookies. The cookies will continue to bake when they come out of the oven and will harden as they cool. You will know when the cookies are done baking when the edges are set but the centers look wet or a little "underdone".
- Chill the dough. Because this recipe uses melted butter, you have to chill the dough prior to baking the cookies to allow the butter to solidify. If not, the cookies will spread into a puddle while baking.
- Overnight chilling: If you would like to chill the cookie dough overnight, allow the dough to rest for the initial 3 hours. Then, roll the cookies into cookie balls. After rolling, place them on a plate lined with wax paper and cover them with plastic wrap. When ready to bake, preheat the oven and set the cookies on the counter to allow them to slightly warm up.
- If your cookies are spreading. If your cookies spread while baking, the cookie dough is too warm. Place the remaining dough balls back into the fridge for about 10 to 15 minutes to firm up.
- Allow the cookies to cool. Allow the cookies to cool on the baking sheet for 5 minutes so the centers can set.
- Round cookies. As soon as they come out of the oven, using a large biscuit cutter or wide cup, gently swirl the biscuit cutter in a circular motion around the edges of the cookie until perfectly round.
Recipe FAQs
What type of Oreos should I use?
I used the classic Oreo cookies with this recipe but chocolate Oreos or red velvet Oreos would be delicious additions!! Christmas Oreos would also be perfect for the holidays. I would not recommend using Double Stuff Oreos. The extra cream filling will pull moisture resulting in a drier cookie.
What do Red Velvet Oreos taste like?
Red velvet is such a unique flavor. It's not quite chocolate but also not quite vanilla. There is a subtle cocoa flavor due to the addition of the cocoa powder and a slight tang from the sweet, creamy cream cheese frosting.
The food coloring does not add anything in terms of flavor, but it does give you that bright and beautiful red hue. Red velvet Oreo cookies are made with cocoa powder so there is still that smooth chocolate flavor. The cocoa in the Oreos not only add to the chocolate flavor but the cream filling imparts a sweet cream flavor to the cookies reminiscent to the flavor of the cream cheese frosting in a red velvet cake!!
Do Oreos go with red velvet?
Oreo cookies and red velvet are a delicious combination!! The black cocoa from the Oreos only enhances and pairs beautifully with the Dutch processed cocoa in the cookie dough. The red velvet flavor also pairs well with the creamy Oreo filling.
Did they discontinue Red Velvet Oreos?
Sadly, Red velvet Oreos were discontinued in 2020 to make room for new flavors. They did however, make a return last year as a limited edition flavor due to high demand.
I haven't seen them in any grocery stores since but hopefully they will make a triumphant return. Until then, we will have to keep making this delicious homemade Oreo and red velvet cookie dough variation!!
How do you get chewy cookies?
To ensure a chewy cookie, underbaking the cookie is key. The cookie should have set edges while the center is still gooey and a little underdone. The cookie continues to bake while slightly cooling on the baking sheet and will continue to harden as it cools on the cooling rack.
This recipe uses light brown sugar which adds moisture and creates a soft texture. The cornstarch also contributes to a soft and chewy texture.
Storage
Room temperature
Store the cooled red velvet cookies at room temperature in an airtight container or ziplock bag for 3-4 days. After 3 days, the crushed Oreos on top will begin to go stale.
Freezing
To freeze the cookie dough for later, chill the dough for the initial 3 hours or until firm. Then, scoop the dough and lightly roll into balls. After rolling, place the dough balls in a safe freezer bag. You can freeze them for up to 2 months.
When ready to bake, allow the cookie dough balls to sit out at room temperature while the oven is preheating. Bake for an additional 1 to 2 minutes.
More Chocolate Dessert Recipes You'll Love
It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don't forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.
📖 Recipe
Red Velvet Oreo Cookies
Ingredients
- 2 ½ (313 g) cups All purpose flour
- ¼ (21 g) cup Dutch processed cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Cornstarch
- ¾ teaspoon Kosher salt
- 1 (227 g) cup Unsalted butter melted and cooled
- 2 large Eggs
- ¾ (165 g) cups Light brown sugar packed
- ¾ (150 g) cup Granulated sugar
- 1 tablespoon Vanilla extract
- 1 teaspoon Red gel food coloring
- ¼ cup Oreo cookie crumbs about 3 Oreo cookies
- 6 Crushed Oreo cookie pieces 6 Oreo cookies blended into bitesized pieces, plus more for topping
- ¾ cup Semisweet chocolate chips plus more for topping
Instructions
- Cut butter into 1 inch slices. In a medium saucepan, melt the butter over medium heat and pour into the bowl of a stand mixer to cool. Allow the butter to cool while you prepare the dry ingredients. Alternatively, you can melt the butter in the microwave in 30 second intervals.1 (227 g) cup Unsalted butter
- Using a food processor or blender, blend 3 Oreo cookies into fine crumbs. For the crushed Oreos, using a food processor or a large ziplock bag and rolling pin, crush the Oreo into bite sized pieces.¼ cup Oreo cookie crumbs, 6 Crushed Oreo cookie pieces
- In a medium mixing bowl, sift together the all purpose flour, cocoa powder, cornstarch, and baking soda. Whisk in the kosher salt. Set aside.2 ½ (313 g) cups All purpose flour, ¼ (21 g) cup Dutch processed cocoa powder, 1 teaspoon Baking soda, 1 teaspoon Cornstarch, ¾ teaspoon Kosher salt
- In the bowl of the stand mixer with the cooled butter, beat together the melted butter and both sugars with the paddle attachment on medium high until creamy, about 2 minutes, stopping to scrape the bowl halfway.¾ (165 g) cups Light brown sugar, ¾ (150 g) cup Granulated sugar
- With the mixer on medium speed, beat in the eggs one at a time, mixing until fully combined. Add the vanilla extract and food coloring with the last egg.2 large Eggs, 1 tablespoon Vanilla extract, 1 teaspoon Red gel food coloring
- With the mixer on low speed, add the flour mixture in 3 additions, mixing until just combined. After adding the last of the flour mixture, mix until you only see a few streaks. Remove the mixing bowl from the stand mixer and add in the semisweet chocolate chips, Oreo crumbs, and crushed Oreo cookie pieces. Using a rubber spatula, gently fold everything together until just combined. Cover bowl with plastic wrap and refrigerate for 3 hours.¾ cup Semisweet chocolate chips
- Line a plate with wax paper and set aside. Remove the chilled dough from the fridge and using a large cookie scoop, measure out 2.5 oz of dough per cookie. Lightly roll the dough into balls using the palms of your hands, they do not have to be perfect. Smooth out any cracks. Place the dough balls on the wax paper lined plate and place in the fridge uncovered to firm up, about 10 to 15 minutes while the oven preheats.
- Line a large cookie sheet with parchment paper and set aside. Preheat the oven to 350 degrees F. Place 5 balls of dough onto the prepared baking sheet, about two inches apart. Leave the remaining dough balls in the fridge until ready to bake.
- Bake cookies for 12 – 14 minutes depending on the texture of cookie you like. 12 minutes will yield a soft, gooey cookie while 14 minutes will give you a firmer cookie (don't worry it will still be soft). Remove the cookies from the oven halfway through baking and firmly tap the baking sheet on a heatproof surface. Rotate the baking sheet and return cookies to the oven and continue to bake. The cookies are ready when the edges are set and the center is slightly wet.
- Scoot the cookies in a circular motion using a bowl, cup, or biscuit cutter until perfectly round. Top the cookies with extra chocolate chips and crushed Oreos. Allow the cookies to cool on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely. They will be very soft so be sure to allow them to cool completely. Enjoy!!
Notes
- Storage: Room Temperature: Store the cooled cookies and cream sugar cookies at room temperature in an airtight container or ziplock bag for up to 3 days. Freezing: To freeze the sugar cookie dough for later, chill the dough for the initial 3 hours or until firm. Then, scoop the dough and lightly roll into balls. After rolling, place the dough balls in a freezer safe bag can freeze them for up to 2 months. When ready to bake, allow the cookie dough balls to sit out at room temperature while the oven is preheating. Bake for an additional 1 to 2 minutes.
- Measure your flour properly. Measure your flour properly by using either a kitchen scale or the scoop and level method. Using more flour than what is called for in the recipe will result in a dry and crumbly cookie
- Underbake the cookies for the perfect texture.To achieve that soft, gooey texture, you need to slightly underbake the cookies. The cookies will continue to bake when they come out of the oven and will harden as they cool. You will know when the cookies are done baking when the edges are set but the centers look wet or a little "underdone".
- Chill the dough. Because this recipe uses melted butter, you have to chill the dough prior to baking the cookies to allow the butter to solidify. If not, the cookies will spread into a puddle while baking.
- Food coloring. different brands of food coloring will give you a different intensity of red. Gel food coloring is a little more concentrated and will give a deeper color. If using liquid food coloring instead, I suggest starting with 1 teaspoon and work your way up if you would like a deeper color.
- Gluten free variation. To make these cookies gluten free, replace the all purpose flour with gluten free flour cup for cup and use gluten free Oreos!!
Towanda Lewis
thank you for the recipe looks delicious
Lauren
Thank you so much Towanda!! I hope you enjoy them as much as I do!!