Name: Delicious Red Velvet Oreo Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
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)

Jump to Recipe

Introduction

These Delicious Red Velvet Oreo Cookies combine the rich, tangy flavor of red velvet with the classic crunch of Oreos. Soft, chewy, and studded with white chocolate chips, they make a perfect treat for any occasion. Easy to bake and sure to impress, these cookies are a fun twist on traditional red velvet desserts.

Delicious Red Velvet Oreo Cookies Recipe - Recipe Image

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, followed by 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 the cookies tender.
Step 6: Gently stir in the crushed Oreos and white chocolate chips (if using) with a spatula.
Step 7: Scoop out 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 the edges are set and the centers look slightly underbaked; they will continue to cook 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 thinning the dough.
Substitute crushed Oreos with other flavored sandwich cookies for a unique twist.
For a richer flavor, try adding a teaspoon of espresso powder to the dry ingredients.
White chocolate chips are optional but add a lovely sweetness that balances the cocoa and Oreo flavors.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat, warm them in the microwave for 10-15 seconds to bring back their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Yes, but gel food coloring is recommended because it provides more vibrant color without adding extra liquid, which can affect the dough’s texture.

What if I don’t have white chocolate chips?

You can omit them or substitute with milk or dark chocolate chips depending on your preference. The cookies will still be delicious.