Description

These Delicious Red Velvet Oreo Cookies are a delightful twist on classic red velvet cake, featuring a rich, buttery dough infused with cocoa and vibrant red food coloring, all studded with crunchy crushed Oreos and optional white chocolate chips. Perfectly baked to offer a soft center with slightly crisp edges, these cookies are an irresistible treat for Oreo lovers and red velvet enthusiasts alike.

Ingredients

Scale

Butter and Sweeteners

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 cup (200g) brown sugar, packed

Wet Ingredients

2 large eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons red food coloring (gel works best 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

Add-ins

1 ½ cups (about 15 cookies) crushed Oreos
½ cup (85g) white chocolate chips (optional)

Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and well combined. This usually takes about 2-3 minutes using a stand mixer or electric hand mixer.
Add Eggs, Vanilla, and Food Coloring: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth consistency. Then mix in the vanilla extract and red food coloring until the dough is evenly colored with a vibrant red hue.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute all dry components.
Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix the dough to prevent tough cookies.
Fold in Oreos and White Chocolate Chips: Using a spatula, gently fold in the crushed Oreos and white chocolate chips (if using) to evenly distribute these delicious add-ins throughout the dough.
Portion the Dough: Scoop out approximately 1 ½-tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets to allow space for spreading.
Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers remain slightly underbaked, which ensures a soft chewy texture when cooled.
Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.

Notes

Using gel food coloring provides a more vibrant red color without watering down the dough.
Do not overmix the batter to keep cookies tender and avoid toughness.
If you prefer a stronger Oreo flavor, add more crushed Oreos to the dough.
The cookies will be soft when warm; allow adequate cooling for best texture.
White chocolate chips are optional but add extra sweetness and creaminess.
Store cooled cookies in an airtight container at room temperature for up to 5 days.

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

Keywords: red velvet cookies, Oreo cookies, red velvet Oreo cookies, chocolate cookies, dessert cookies, baked cookies, sweet treats