Oreo red velvet cookies that are soft, chewy and packed with crushed Oreo pieces in every bite.
As a French baker who loves American-style cookies, I tested these red velvet Oreo cookies to get that bright red color, soft center and big Oreo chunks.
This Oreo red velvet cookie recipe is a simple no-chill dough, perfect for Valentine’s Day, Christmas cookie boxes, or any time you’re craving something fun and chocolatey.
Why you’ll love these cookies
- Soft and chewy texture with crisp edges and plenty of Oreo crunch.
- No-chill cookie dough so you go from mixing bowl to oven in just a few minutes.
- Festive red velvet look that works for holidays, birthday parties, bake sales and cookie boxes.
Ingredients you need
- Oreo cookies – Classic Oreos work best, but chocolate or golden Oreos also work.
- Unsalted butter – Softened at room temperature.
- Granulated sugar + light brown sugar – For the right balance of sweetness and chewy texture.
- Large egg – At room temperature for even mixing.
- Vanilla extract & salt – Pure vanilla and a pinch of salt to boost flavor.
- Red gel food coloring – For that classic red velvet color.
- All-purpose flour – Spoon and level for best results.
- Baking soda – Helps the cookies rise and stay soft.
- Unsweetened cocoa powder – Adds a mild cocoa flavor without overpowering the dough.
Tips before you start
- Use softened butter: it should be soft to the touch for a smooth, well-mixed dough.
- Bring the egg to room temperature: this helps the dough mix evenly and bake more consistently.
- Measure the cocoa carefully: too much can dull the red color and make the cookies bitter.
- Use gel food coloring: it gives a strong red color without thinning the dough.
- Chill if needed: if the dough feels too soft, refrigerate for 20–30 minutes for thicker cookies.
How to make Oreo red velvet cookies
This recipe is based on my classic red velvet cookies dough, with crushed Oreos folded in for extra texture and flavor.
Cream the butter with granulated sugar and brown sugar for about 2 minutes, until light and fluffy.
Add the egg, vanilla extract, and red gel food coloring, then mix until smooth and evenly red.
Sift and fold in the flour, cocoa powder, baking soda, and salt, mixing just until combined.
Fold in the crushed Oreo cookies gently to keep the dough soft.
Shape the dough into balls and place them on a parchment-lined baking sheet.
Bake at 347°F (175°C) for 13–15 minutes, until the edges are set and the centers stay soft.
Cool on the baking sheet for a few minutes, then transfer to a wire rack to finish setting.
Storage
- Store the cookies in an airtight container at room temperature for up to 4-5 days.
- They can also be frozen, baked or unbaked, for up to 2 months.
Variations
These easy variations let you customize your Oreo red velvet cookies without changing the base dough.
- White chocolate chips: replace part of the Oreos with white chocolate chips.
- Golden Oreos: swap classic Oreos for a lighter vanilla flavor.
- Mini cookies: use smaller dough balls and reduce baking time slightly.
- Extra Oreo topping: press a few Oreo pieces on top before baking.
If you love Oreo chunks, try my Oreo chocolate chip cookies made with a soft vanilla-based dough.
Recipe Questions
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours before baking.
Why are my cookies spreading too much?
The dough may be too warm. Chill it for 20–30 minutes before baking.
Can I use liquid food coloring?
Gel food coloring is recommended to avoid thinning the dough.
More Cookie Recipes
I hope you’ll love these cookies. If you try the recipe, feel free to leave a comment. Happy baking!
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Red Velvet Oreo Cookies
- Total Time: 23 minutes
- Yield: 16 cookies
Description
Soft and chewy red velvet Oreo cookies with a rich cocoa flavor, a bright red color, and plenty of crushed Oreo pieces in every bite. Perfect if you like thick cookies with soft centers and lightly crisp edges.
Ingredients
- 120 g (½ cup) unsalted butter, softened
- 80 g (⅓ cup) granulated sugar
- 70 g (⅓ cup) light brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 190 g (1 ½ cups) all-purpose flour
- ¾ tsp baking soda
- ¾ tsp salt
- 1–2 teaspoon red gel food coloring (or liquid red coloring)
- 1 tbsp unsweetened cocoa powder (about 10 g)
- 15 Oreo cookies, roughly crushed
- 4 Oreo cookies, roughly chopped, for topping
Instructions
- Preheat the oven to 175°C (347°F) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter with the granulated sugar and light brown sugar for about 2 minutes, until light and fluffy.
- Add the egg, vanilla extract, and red food coloring, then mix again for about 2 minutes until smooth and evenly colored.
- Sift in the flour, cocoa powder, baking soda, and salt, then gently fold into the dough just until combined.
- Stir in the crushed Oreo cookies, mixing briefly until evenly distributed.
- Shape the dough into balls using your hands or a cookie scoop and place them on the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Lightly flatten the tops if needed and add Oreo pieces on top.
- Bake for 13–15 minutes, until the cookies are puffed with set edges and soft centers.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Storage:
- Store in an airtight container at room temperature for up to 4–5 days.
- Freeze baked cookies for up to 3 months and thaw at room temperature before serving.
Tips:
- Use a kitchen scale for accurate measurements, especially for flour.
- Make sure the butter and egg are at room temperature before starting.
- Cream the butter and sugars well to get a soft, chewy texture.
- Do not overmix once the dry ingredients are added.
- Lightly flatten the dough balls to help the cookies spread evenly.
- If needed, replace the baking soda with 1 teaspoon baking powder; the texture will be slightly different.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: cookies,
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 392
- Sugar: 30.9 g
- Sodium: 381.1 mg
- Fat: 16.9 g
- Carbohydrates: 57.1 g
- Protein: 3.6 g
- Cholesterol: 27.8 mg
Emilie
These cookies are super original, I don't like the color so much but the kids loved them so that's what counts! Thanks again for your recipes.