Red Velvet Oreo Cookies – soft, chewy, and loaded with crushed Oreo pieces. If you loved my Oreo chocolate chip cookies, you’ll definitely want to try this red velvet version. No chill time needed, just quick, pretty cookies perfect for any occasion.
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Red Velvet Oreo Cookies are a fun and delicious twist on the classic red velvet cake. These soft and chewy cookies are packed with Oreo cookie pieces, bringing a perfect mix of crunch and chocolate flavor in every bite.
They’re made just like classic chocolate chip cookies, but with a red velvet upgrade—using red food coloring for that bold color and a bit of cocoa powder for a rich, smooth taste. Just like in these mini red velvet cupcakes, the cocoa adds depth without overpowering.
If you liked my Cookie Monster cookies, you’ll love how fun and colorful these are. These red velvet Oreo cookies are perfect for holidays like Valentine’s Day or Christmas—or whenever you're craving something sweet, soft, and festive.
Why you'll love these cookies
Ingredient you need
You need these ingredients to make Oreo red velvet cookies:
- Oreo cookies – Use classic Oreos or switch it up with chocolate or golden Oreos for variation.
- Unsalted butter – Softened to room temperature for a smooth cookie dough.
- Granulated sugar + light brown sugar – This mix adds both sweetness and that chewy, soft texture.
- Large egg – At room temperature to help everything mix evenly.
- Vanilla extract & salt – Pure vanilla and a pinch of salt to boost the red velvet flavor.
- Red gel food coloring – For that classic red velvet color. Gel or liquid both work, but adjust quantities as needed.
- All-purpose flour – The base of these cookies. Spoon and level it for best results.
- Baking soda – Just a little to help the cookies rise and stay soft. You can swap with baking powder (see notes).
- Unsweetened cocoa powder – Adds a rich cocoa taste. Dutch-process works great for deeper flavor.
Red Velvet Oreo Cookies Instructions
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Step 1: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter, granulated sugar, and brown sugar for about 2 minutes until smooth and fluffy.
Step 2: Add the egg, vanilla extract, and red gel food coloring, then beat again until the mixture is creamy and has that vibrant red velvet color.
Step 3: Sift the flour, cocoa powder, baking soda, and salt, then add the dry ingredients to the wet mixture. Gently fold with a rubber spatula until just combined.
Step 4: Fold in the crushed Oreo cookies, mixing just enough to distribute them evenly throughout the red velvet cookie dough.
Step 5: Use your hands or a cookie scoop (medium or large) to shape the cookie dough into balls. Place them on a baking sheet lined with parchment paper.
Step 6: Preheat the oven to 347°F (175°C). Bake the Oreo red velvet cookies for 13–15 minutes, until the edges are set and the centers are still soft and puffy.
Cool down: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. They will continue to set as they cool.
Tips for these cookies
Storage instructions
- Room temp: Store your Oreo red velvet cookies in an airtight container for up to 1 week.
- Freezer: Freeze baked cookies or raw dough balls for up to 3 months. Let them thaw at room temp before serving or baking.
Variations & Substitutions
FAQ – Oreo Red Velvet Cookies
How do I get that bright red velvet color?
Add red food coloring gradually until the dough turns deep red. Stop once it stops getting darker.
Can I use any Oreos?
Yes! Classic chocolate Oreos work best, but golden or flavored ones are fine too.
How to make cookies perfectly round?
Scoop evenly, don’t chill the dough, and shape them with a round cookie cutter right after baking if needed.
Can I skip the red food coloring?
Yes, but the cookies will turn out more brown than red.
Can I make the dough ahead?
Absolutely—just bring it back to room temperature before baking.Recipe Questions
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I hope you love this Oreo red velvet cookie recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Red Velvet Oreo Cookies
- Total Time: 23 minutes
- Yield: 16 cookies
Description
Soft and chewy red velvet cookies packed with crushed Oreo cookies for the perfect chocolatey crunch. This easy recipe makes 16 regular or 12 large bakery-style cookies—perfect for Valentine’s Day, holidays, or any cookie craving.
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 tsp red gel food coloring (or liquid red coloring)
- 1 tbsp unsweetened cocoa powder (about 10 g)
- 15 Oreo cookies, roughly crushed
- 4 extra Oreo cookies for topping
Instructions
- Preheat your oven to 175°C (347°F) and line 2 baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter with granulated sugar and light brown sugar using an electric mixer for about 2 minutes, until light and fluffy.
- Add the egg, vanilla extract, and red food coloring, then mix again for 2 minutes until smooth and bright red.
- Sift in the flour, cocoa powder, baking soda, and salt. Gently fold the dry ingredients into the wet until just combined.
- Stir in the crushed Oreo cookies, mixing briefly until the cookie dough is evenly combined.
- Shape the dough into balls using your hands or a cookie scoop and place them on the prepared baking sheets, leaving about 2 inches (5 cm) of space between each. Slightly flatten the tops if needed.
- Bake for 13–15 minutes, until the cookies are puffy with soft centers and lightly crisp edges.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Keep cookies in an airtight container for up to 1 week, or freeze for up to 3 months. Thaw at room temperature before serving.
Tips:
- Use a kitchen scale for accurate measurements—especially for flour—to ensure soft and chewy red velvet Oreo cookies.
- Bring ingredients to room temperature before starting (especially butter and egg).
- Cream butter and sugars properly for at least 2 minutes for the best texture.
- Don’t overmix the dough once you add the dry ingredients—stop as soon as it's combined.
- Slightly flatten the dough balls before baking to help them spread evenly.
- Replace baking soda with 1 tsp baking powder if needed (texture may be slightly different)
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: cookies,
- 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
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.