Description

These Delicious Red Velvet Oreo Cookies combine classic red velvet flavor with crunchy Oreo pieces for a festive and indulgent treat. Soft, chewy, and packed with white chocolate chips and crushed Oreos, these cookies are perfect for holiday celebrations or any time you crave a rich, colorful dessert.

Ingredients

Scale

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 preferred for vibrant color)

Dry Ingredients

2 ½ cups (315g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt

Mix-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 baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together for 2-3 minutes until light and fluffy, creating a smooth, aerated base for your dough.
Add Eggs and Flavorings: Incorporate the eggs one at a time, then mix in vanilla extract and red food coloring until the batter is smooth and the color is evenly distributed.
Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt to evenly distribute leavening agents and cocoa flavor throughout the dough.
Mix Dry into Wet Ingredients: Gradually add the dry mixture to the wet ingredients on low speed, stirring just until combined to avoid overworking the dough and making the cookies tough.
Fold in Mix-ins: Gently stir the crushed Oreos and optional white chocolate chips into the dough with a spatula, ensuring they are evenly dispersed without breaking down too much.
Shape Dough: Scoop 1 ½-tablespoon-sized balls of dough and arrange them about 2 inches apart on the prepared baking sheets to allow room for spreading.
Bake: Bake the cookies for 10-12 minutes, or until the edges are set and the centers appear slightly underbaked, which will give them a chewy texture once cooled.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to fully cool.

Notes

Using gel food coloring is preferred for a vibrant red color without adding extra liquid.
Do not overmix the dough once the dry ingredients are added to keep cookies tender.
White chocolate chips are optional but add a creamy sweetness that complements the Oreos.
Cookies may look slightly underbaked in the center when you take them out; they will continue to set as they cool.
Store cooled cookies in an airtight container at room temperature for up to 5 days.

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

Keywords: red velvet cookies, Oreo cookies, chocolate chip cookies, holiday cookies, soft cookies, festive cookies