Oreo Red Velvet Cookies

Posted on December 20, 2025

Introduction

These Oreo Red Velvet Cookies are soft, chewy, and completely irresistible — a decadent mashup of classic red velvet flavor and crunchy Oreo cookie chunks. With a hint of cocoa, rich buttery dough, and that signature red hue, these cookies are as gorgeous as they are delicious. Perfect for Valentine’s Day, Christmas cookie swaps, or whenever you crave a bakery-style treat at home, these cookies will steal hearts (and appetites!) wherever you serve them.

Why You’ll Love This Recipe

Soft, chewy red velvet cookies with crushed Oreos in every bite
Easy to make — no mixer required!
Beautifully vibrant red color perfect for holidays and parties
White chocolate chips add creamy sweetness
Make ahead and freeze-friendly dough
Crowd-pleasing flavor that’s part red velvet, part cookies & cream

Ingredients Needed

For the Cookies

1 ½ cups all-purpose flour
2 tbsp unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 tsp red food coloring (gel preferred for bold color)
1 cup chopped Oreo cookies (about 8–10 Oreos)
½ cup white chocolate chips

Step-by-Step Instructions

Preheat Oven – Set oven to 350°F and line two baking sheets with parchment paper.
Mix Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
Cream Butter & Sugar – In a separate bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
Add Egg & Flavor – Mix in egg, vanilla, and red food coloring until fully combined.
Combine Mixtures – Slowly add the dry ingredients into the wet ingredients until a soft dough forms.
Fold in Mix-Ins – Gently stir in crushed Oreo cookies and white chocolate chips.
Scoop & Bake – Scoop 1 ½-tablespoon portions onto baking sheet. Bake for 9–11 minutes, until edges are set but centers are soft.
Cool & Enjoy – Let cookies cool on the baking sheet for 5 minutes before transferring to a rack.

Tips for Success

Use gel food coloring for deeper red without adding extra liquid.
Don’t overbake — they’ll continue setting as they cool.
Crush Oreos into large chunks for visible cookie bits.
Chill dough for 30 minutes for thicker cookies.
Add extra Oreo pieces on top before baking for that bakery look.
Swap white chocolate for cream cheese chips for a tangy twist!

Variations & Substitutions

Double Chocolate: Add 2 tbsp extra cocoa powder and dark chocolate chips.
Cream Cheese Frosted: Spread cream cheese frosting over cooled cookies.
Stuffed Version: Wrap dough around a mini Oreo for a surprise center.
Holiday Twist: Add red and white sprinkles before baking.
Gluten-Free: Use 1:1 gluten-free flour blend and GF Oreos.

Serving Suggestions

Serve warm with a glass of cold milk.
Stack on a dessert platter for parties or Valentine’s Day.
Sandwich two cookies with frosting for homemade whoopie pies.
Wrap individually for gift bags or bake sales.
Crumble over ice cream for an indulgent sundae topping.

Storage & Reheating

Room Temperature: Store in airtight container up to 5 days.
Freeze Dough: Scoop and freeze dough balls up to 3 months. Bake from frozen +1 minute.
Reheat: Warm cookies for 10 seconds in microwave for a just-baked taste.

Frequently Asked Questions

Can I use regular food coloring?
Yes, but use slightly more to achieve a bold red.

Can I use cream cheese instead of butter?
Partially — replace half for a tangier, softer cookie.

Can I make the dough ahead?
Absolutely! Chill overnight for even better flavor.

Why are my cookies brown instead of red?
Too much cocoa or baking too long can dull the color — use gel color and watch your bake time.

Can I add more Oreos?
Of course! Add an extra cookie or two if you love crunch.