Oreo Red Velvet Cookies

This post may contain affiliate links. Please read my disclosure policy.

These Oreo Red Velvet Cookies are loaded with crushed Oreos and taste just like red velvet cake. They’re so easy to make with no chill time!

Oreo Red Velvet Cookies

These Oreo Red Velvet Cookies taste just like red velvet cake in the form of a cookie but instead of being topped with cream cheese frosting, they’re loaded with tons of crushed Oreos! They have crisp edges with soft and chewy centers. Plus they require no chill time and come together in less than 30 minutes!

Looking for more red velvet recipes? Try my Red Velvet Loaf Cake, Red Velvet Donuts or Red Velvet Cookie Sandwiches!

What is Red Velvet?

Contrary to popular belief, red velvet is not just chocolate cake dyed red. The three ingredients that create red velvet’s distinct flavor are buttermilk, white vinegar and a little bit of cocoa powder!

Ingredient Breakdown

All-purpose flour – this gives the cookies structure.

Baking soda & baking powder – both leaveners are needed to help the cookies rise.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Cocoa powder, buttermilk and white vinegar – gives the cookies their red velvet flavor

Oreos – I used the classic Oreos in these cookies but you can use any Oreo variation you want!

Oreo Red Velvet Cookie with a bite in it

How To Make Oreo Red Velvet Cookies

1. In a small bowl combine the all-purpose flour, cocoa powder, baking soda, salt and baking powder.

2. Use a stand mixer fitted with the paddle attachment to cream the softened butter, brown sugar and granulated sugar until light and fluffy.

3. Add the eggs one at a time. Then add the buttermilk, vanilla extract, white vinegar and red food coloring to desired shade. Scrape the sides of the bowl.

4. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the crushed Oreos and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.

5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra Oreo pieces onto the tops of each cookie dough ball.

Oreo Red Velvet Cookies on a baking sheet

6. Bake cookies at 350°F for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Oreo Red Velvet Cookies in an airtight container at room temperature for up to 5 days.

Pro Tips For Oreo Red Velvet Cookies

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Use gel food coloring! It yields a deeper color without using a ton of dye and throwing off the consistency of the batter the way liquid food coloring does.
  • Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
  • Press extra chocolate chips and Oreo pieces on top of scooped dough before baking to make them look pretty.
  • Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
  • Don’t over bake them! The red velvet cookies will continue to bake as they cool on the baking sheet.

My Favorite Cookie Tools

Oreo Red Velvet Cookies on a plate

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Oreo Red Velvet Cookies

Maria Azzarelli
These Oreo Red Velvet Cookies are loaded with crushed Oreos and taste just like red velvet cake. They're so easy to make with no chill time!
No ratings yet
Save To Inbox Recipe Card Form

✉ Want to save this recipe?

Enter your email and I’ll send it straight to your inbox! As a bonus, you’ll receive new recipes ideas weekly. ♥︎

Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 197 kcal

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Cookie scoop (I use a 3 tablespoon scoop)

Ingredients
  

  • 330 g (2 3/4 cups) all-purpose flour
  • 20 g (1/4 cup) cocoa powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp baking powder
  • 226 g (1 cup) unsalted butter, softened
  • 200 g (1 cup) brown sugar
  • 100 g (1/2 cup) granulated sugar
  • 2 eggs
  • 30 g (2 tbsp) buttermilk
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • red food coloring
  • 10 Oreos, crushed
  • extra Oreo pieces for topping (optional)

Instructions
 

  • Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
  • In a small bowl combine the all-purpose flour, cocoa powder, baking soda, salt and baking powder.
  • Use a stand mixer fitted with the paddle attachment to cream the softened butter, brown sugar and granulated sugar until light and fluffy.
  • Add the eggs one at a time. Then add the buttermilk, vanilla extract, white vinegar and red food coloring to desired shade. Scrape the sides of the bowl.
  • Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the crushed Oreos and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
  • Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra Oreo pieces onto the tops of each cookie dough ball.
  • Bake cookies for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
  • Store Oreo Red Velvet Cookies in an airtight container for up to 5 days at room temperature.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Calories: 197kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 34mgSodium: 105mgPotassium: 60mgFiber: 1gSugar: 14gVitamin A: 258IUCalcium: 19mgIron: 1mg
Tried this recipe?Leave a comment below & tag @myhappybakes on social!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating