Delicious Red Velvet Oreo Cookies Recipe
Introduction
These Delicious Red Velvet Oreo Cookies combine the rich, cocoa-flavored red velvet dough with crunchy, sweet Oreo pieces for a truly irresistible treat. Perfect for cookie lovers looking to add a colorful twist to their baking.
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. Be careful not to overmix.
- Step 6: Gently fold 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, 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
- For more vivid red color, use gel food coloring rather than liquid.
- Try adding white chocolate chips for extra sweetness and contrast.
- Use a cookie scoop to ensure evenly sized cookies for uniform baking.
- Substitute crushed chocolate sandwich cookies if Oreos are unavailable.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. To reheat, warm cookies in a low oven or microwave briefly to restore softness.
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 provides a more vibrant red hue without adding extra liquid that could affect the dough’s consistency.
Do the cookies need to be refrigerated?
No, these cookies can be safely stored at room temperature in an airtight container. Refrigeration may dry them out.
Print
Delicious Red Velvet Oreo Cookies Recipe
- Total Time: 27 minutes
- Yield: About 30 cookies 1x
Description
These Delicious Red Velvet Oreo Cookies combine the classic rich, velvety flavor of red velvet cake with crunchy, chocolatey Oreo pieces for a unique and indulgent treat. Soft and chewy with a hint of cocoa and a pop of color, these cookies are perfect for parties, holidays, or any time you crave a decadent homemade cookie.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups (315g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet 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)
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 prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, which should take about 2-3 minutes. This creates a creamy base for the dough.
- Add Wet Ingredients: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and red food coloring. Beat the mixture until it is smooth and the red color is evenly distributed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly disperse the leavening and cocoa.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until everything is combined. Be careful not to overmix to maintain the cookies’ tender texture.
- Incorporate Oreos and White Chocolate Chips: Gently fold in the crushed Oreos and white chocolate chips using a spatula, distributing them evenly throughout the dough.
- Shape Cookies: Scoop 1 ½-tablespoon-sized balls of dough and space them about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake the cookies for 10-12 minutes until the edges are set but the centers still look slightly underbaked. They will firm up as they cool for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly without breaking.
Notes
- For best results, use gel food coloring to achieve vibrant red color without altering dough consistency too much.
- White chocolate chips are optional but add a nice sweetness and texture contrast.
- Be careful not to overmix the dough once the dry ingredients are added to keep cookies soft and tender.
- Allow cookies to cool on the baking sheet initially to finish baking and prevent breaking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cookies, Oreo Cookies, Chocolate Cookies, Homemade Cookies, Dessert, Baking
