Dessert

Delicious Red Velvet Oreo Cookies Recipe

ByAndria Russo February 11, 2026February 11, 2026

Introduction

Delicious Red Velvet Oreo Cookies combine the classic richness of red velvet with the iconic crunch of Oreos for a truly irresistible treat. These soft, moist cookies are perfect for sharing or indulging in a sweet snack anytime.

The image shows three red velvet cookies stacked on a white plate with black text. Each cookie has a cracked surface, revealing a soft, dark red inside with melted white cream cheese in the center. One cookie is held by a woman's hand, showing a bite taken out, exposing the creamy white filling. The cookies are drizzled with thin lines of milk chocolate on top. The plate rests on a white marbled surface with a blurred red cloth and more cookies in the background. photo taken with an iphone --ar 4:5 --v 7

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)
2 ½ cups (315g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups (about 15 cookies) crushed Oreos
½ cup (85g) white chocolate chips (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats.
Step 2: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Mix in the eggs one at a time, then add the vanilla extract and red food coloring. Beat until the mixture is smooth and evenly colored.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 5: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
Step 6: Gently fold in the crushed Oreos and white chocolate chips if using, with a spatula.
Step 7: Scoop 1 ½-tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets.
Step 8: Bake for 10-12 minutes or until edges are set and centers appear slightly underbaked—they’ll firm up as they cool.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use gel food coloring for a more vibrant red without altering the dough consistency.
White chocolate chips add a creamy contrast, but you can substitute with regular chocolate chips if preferred.
For extra crunch, lightly press a whole Oreo into the center of each cookie dough ball before baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. To reheat, warm in the microwave for 10-15 seconds to restore softness and flavor.