Red Velvet Oreo cookies are delicious gooey soft baked red velvet-based cookie that is studded with Oreo cookies and milk chocolate and white chocolate chips.
Each bite of these red velvet cookies is loaded with a sweet flavor and offers a gorgeous presentation value.
This chewy red velvet cookie recipe can be made all year round. A fantastic Christmas cookie, Valentine's Day cookie, or even a midweek dessert. It is safe to say red velvet desserts can be served up all year round.
Before we dive into these cookies make sure to try out these other cookie recipes: Oreo Cheesecake Cookies, Cosmic brownie cookies, Cream Cheese Red Velvet Cookies, Frosted Pink Velvet cookies or these easy Swig sugar cookies.
All of these are homemade cookies that will be delicious cookies to serve up for any and every occasion.
One winning point is these cookies this is a no-chill cookie dough recipe. Whip it up, form cookie dough balls, and bake. A quick and easy no-fuss dessert!
Wet Ingredients. Butter, Egg, Red Velvet Emulsion, Red food coloring.
Dry Ingredients. Brown sugar, Granulated white sugar, Salt, Baking soda, Baking powder, Cornstarch, Unsweetened Cocoa Powder, All Purpose Flour
Additional Ingredients. Oreos, Milk Chocolate Chips, and White Chocolate Chips.
How to Make Red Velvet Oreo Cookies
Preheat the oven as directed and then line two baking sheets with parchment paper or use a silicone baking mat.
Next, you will take your cubed cold butter and place it in the bowl of a stand mixer with a paddle attachment, and cream with the granulated sugar. This will take 2-3 minutes.
You can also use an electric handheld mixer if you prefer.
Next, you will mix in the egg and the red velvet emulsion, and the food coloring. Cream until nice and light. Make sure to scrape down the sides of the bowl.
Red Velvet Emulsion is like an extract and used in baking to give a boost of flavor.
Then you will mix in the brown sugar and cream for an additional 2-3 minutes.
Next in a small bowl add your dry ingredients. Begin to slowly mix in the dry ingredients to the wet.
Once well-mixed fold in the white chocolate chips, and Oreo cookies.
With a #24 cookie scoop (medium/large cookie scoop) you will scoop the cookies onto the prepared baking dish. Leave 2 inches apart from the cookies.
#24 Cookie Scoop is about 3 tablespoons of cookie dough. It makes a nice larger size cookie.
If you want you can top with additional chocolate chips and crushed cookie pieces.
Expert Tip: Adding the extra white chocolate chips, milk chocolate chips, and Oreo chunks, will give it that bakery-style presentation value. You can add before baking or my preference after baking.
Bake as directed until edges of cookies are set and center is no longer glossy. Allowing cookies to sit on baking sheet for a few minutes before moving to a cooling rack.
Storing and Freezing
Make Ahead: Feel free to make up the cookie dough as directed. Then you can scoop your cookie dough and place it on a prepared cookie sheet. Place in the freeze and flash freeze for 1-2 hours or until each of the cookie dough balls is frozen.
Then transfer to an airtight container or freezer bag. Freeze for 3 months. Then you can bake them straight from frozen. Just add a few extra minutes to the baking time. Feel free to top it with additional Oreo pieces and chocolate chips like you would if baking fresh.
Room Temperature: For the cookies that are baked up, you can store them in an air-tight container. Make sure the cookies are fully cooled before you place them in the container. Then store the cookies for around 5 days at room temperature.
Freeze: Want to freeze any of the red velvet Oreo cookies you don't plan to eat right away? Go right ahead and place the cookies in a freezer-friendly container and freeze for 3 months. Then thaw the cookies on the counter at room temperature when you are ready to eat them.
Substitute and Variations
Oreo Cookies. Consider swapping out the flavor of Oreo cookies you use. Any chocolate sandwich cookies work, but also think of different flavors. Golden Oreos, peanut butter Oreos, birthday cake, and other delicious flavored sandwich cookies.
Chocolate. Leave out the chocolate chips or swap out the chocolate varieties. Milk, semi-sweet, dark chocolate, and the list goes on. Feel free to use whatever type of chocolate you want, or leave it out of the cookie recipe.
Size of Cookies. You are more than welcome to use a smaller cookie scoop or even an ice cream scoop to make a jumbo cookie. Just make sure to add more time to baking the cookies as they will take longer.
Nuts. Want an added crunch to your cookies? Consider mixing in slivered white almonds, pecans, or even walnuts would be a great flavor pairing.
Pro Baking Tips
Measure Flour Properly
The scoop and level method for measuring flour is very helpful in ensuring you don't add too much flour to the cookie dough.
You will use a spoon to scoop the flour into the measuring cup you need. Then with a knife or flat handle of a spatula, level off the measuring cup. This will help prevent the measuring cup from getting packed with flour.
If you scoop the measuring cup into the flour sometimes it can add way too much flour even though it appears to fit in the measuring cup.
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||4 Ounces||113 Grams|
Red Food Coloring
The red food coloring is going to help give you that deep red color to the cookie batter. I have found that gel food coloring works best at mixing in with the cookie dough and enhancing that rich red color.
If you prefer to not use food coloring that is your choice. But you will find these cookies do not have the red color to match the classic red velvet color.
Allow Cookies To Cool Before Transferring
Allowing the cookies to cool on the prepared baking sheet before you transfer the cookies to the cooling rack is going to help ensure the cookies do not break when you go to transfer.
This will help ensure you keep those round cookies, that won't alter in shape. You will also find that allowing the cookies to cool first creates a slightly chewier cookie.
Favorite Kitchen Tools
- Kitchen Scale. I use this for accuracy in measuring and it's a life saver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line Cookie Sheet with parchment paper for easy clean up and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or ZipLoc Bags work great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with silicone spatula are all helpful
Have you tried Red Velvet Oreo Cookies?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
Red Velvet Oreo Cookies
Red Velvet Cookies
- ½ cup Butter Cold, Cut into Cubes
- ½ cup Brown Sugar 106g
- ¼ cup White Sugar 50g
- 1 Egg Large
- 1 teaspoon Red Velvet Emulsion or Vanilla Extract
- ¼ teaspooon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 3 teaspoon Cornstarch
- ¼ cup Cocoa Powder Dutch Process 25g
- 1¼ cups All Purpose Flour 150g
- Red Food Color Gel
- 20 Oreo Cookies
- ½ Cup Chocolate Chips Milk or Semi Sweet
- ½ Cup White Chocolate Chips
Red Velvet Cookies
- Preheat oven to 350F Degrees. Line 2 baking sheets with parchment paper or use a silicone baking mat and set aside
- Cut cold Butter into cubes, and cream together Butter and Granulated Sugar in a large mixing bowl until fluffy. This will take about 2-3 minutes on medium/high speed with a hand mixer or stand mixer.
- Add Egg and Red Velvet Emulsion and cream until light and fluffy. Scrape sides of bowl as needed to include all ingredients together.
- TIP: This is also a great time to add Red Food Color Gel. You will need to add more color than you think to get the deep rich red color you are looking for. And can always add more color after the flour and cocoa are added.
- Mix in Brown Sugar and continue to cream for 2-3 additional minutes.
- Gradually add All Purpose Flour, Baking Soda, Baking Powder, Cocoa Powder and Salt to the butter mixture and mix until combined.
- Hand stir in Chocolate chips, White Chocolate Chips and break up 8 oreo cookies. Stir to combine.
- Scoop cookie dough into cookie dough balls using a #24 cookie scoop. Place on Baking sheet at least 2 inches apart.
- Bake at 350F Degrees for 8-10 minutes or until edges are set. Centers will still be soft.
- Immediately out of the oven top with 3 or 4 pieces of broken Oreo Cookie and garnish with additional chocolate chips.
- Allow cookies to cool on baking sheet for at least 5 minutes before moving to wire rack to cool completely.
- Store: Store these Red Velvet Oreo Cookies in an airtight container or Ziploc bag for up to 7 days, but they're best enjoyed within 3-4 days.
- Freeze: Store baked cookies in a freezer bag or freezer-safe container for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together. It's best to freeze them without the frosting on them, then frost them freshly before serving.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.