Description

Delicious Red Velvet Oreo Cookies combine the rich, vibrant flavors of red velvet cake with the classic crunch of Oreos, creating an irresistible treat perfect for any occasion. These soft, chewy cookies offer a delightful contrast of cream cheese-flavored red velvet dough studded with crunchy Oreo pieces and optional white chocolate chips for added sweetness.

Ingredients

Scale

Cookie Dough

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

Add-ins

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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats to ensure cookies don’t stick and bake evenly.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy, about 2-3 minutes, to incorporate air and create a tender cookie texture.
Add Eggs and Flavorings: Mix in the eggs one at a time to maintain emulsion, then add the vanilla extract and red food coloring. Beat until the dough is smooth and evenly colored with a vibrant red hue.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute leavening agents and cocoa throughout the dough.
Mix Dry Into Wet Ingredients: Slowly add the dry ingredients into the wet mixture, stirring on low speed just until combined to avoid overworking the dough, which can make the cookies tough.
Fold in Oreos and Chocolate Chips: Gently stir in the crushed Oreos and optional white chocolate chips using a spatula to distribute them evenly without breaking them down too much.
Form Cookies: Scoop out approximately 1 ½-tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets, allowing room for spreading during baking.
Bake: Bake the cookies for 10-12 minutes, or until the edges are set and the centers still look slightly underbaked; they will continue to cook as they cool, ensuring a soft, chewy center.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, helping them firm up and develop their final texture.

Notes

Using gel food coloring provides a more vibrant red color without adding extra liquid to the dough.
Be careful not to overmix the dough after adding the dry ingredients to keep the cookies tender.
For extra crunch, chill the cookie dough for 30 minutes before baking.
White chocolate chips are optional but add a nice contrast to the dark Oreos and red velvet flavor.
Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Red Velvet Cookies, Oreo Cookies, Red Velvet Oreo Cookies, Chocolate Cookies, Soft Cookies, Easy Cookie Recipe