Oreo Red Velvet Cookies Recipe

Oreo red velvet cookies are chock full of mini Oreos and milk chocolate chips then rolled in more crushed oreo cookies. This deep red velvet cookie recipe is so easy and a favorite of red velvet lovers everywhere.

I have more easy oreo dessert recipes for you to try and one of my absolute favorites in that list is the Oreo Cookie balls. Perfect for oreo chocolate truffle lovers.

Peanut butter blossoms are another classic cookie recipe that are made every holiday season.

✨ Here is why this recipe is amazing:

• The higher-than-normal baking temperature will give you a crisp exterior and tender inside of the cookie.
• The perfect combination of red velvet flavor and Oreo crunch cookies.
• The inside of the cookie is almost fudgy in texture. Soft cookie lovers will go nuts over them.

📝 Ingredient notes:

• Butter - unsalted and refrigerator cold. The butter must be cold so that it will not melt out of the cookie with the high oven baking temperature.
• Eggs - Often I will recommend that eggs be room temperature for baking but with this recipe, it is best that all refrigerated ingredients be refrigerator cold.
• Red Food Coloring - Gel food coloring is best for this recipe. It is higher in the concentration of color without making the cookies loose.
• Flour - there are two types of flour in this cookie recipe. All-purpose flour gives the cookie structure while cake flour gives the cookie a tender bite. Read up on why the type of flour matters in a recipe in my article on baking definitions.
• Oreo Cookies - before crushing the cookies remove the cream from the center.

🔄 Substitutions

For a different flavor profile, switch out the milk chocolate chips for white chocolate chips. White chocolate chip and red velvet are a great flavor combination.

🍪 Oreo Red Velvet Cookies, basic instructions

1. Preheat the oven to 410° degrees F.
2. Cream together cold butter and granulated sugar and add the eggs, one at a time. Add the vanilla and mix until combined.
3. Add the red food coloring to the butter mixture, mix on low until combined.
4. Whisk the cocoa, cake our, our, baking soda, cornstarch, and salt.
5. Add the cocoa mixture to the butter mixture, and combine.
6. Scrape the sides to make sure it is completely combined, add the chocolate chips mini Oreos and mix until combined.
7. Chill in the refrigerator for 20 minutes.
8. Roll the cookie dough into the crushed Oreos lightly pressing the crushed cookies into the dough.
9. Place the cookie dough balls about 3" apart from each other on baking trays. Bake in the center rack of the oven for 10-11 minutes.
10. Remove from the oven and let cool on the tray.

🍪 How to make Oreo Red Velvet Cookies

1. Preheat the oven to 410° degrees F.
2. In the bowl of a stand mixer, with the paddle attachment, add the cubed cold butter and granulated sugar.
3. Mix on low speed for 1 minute to start incorporating them together, then turn up the speed up to medium and beat on medium for 2 minutes.
4. Add the eggs, one at a time to the sugar mixture, making sure each egg is fully incorporated before adding the next. Add the vanilla and mix until combined.
5. Add the red food coloring to the butter mixture, mix on low until combined.
6. In a medium-sized bowl add the cocoa, cake four, our, baking soda, cornstarch, and salt. Whisk to combine breaking up any lumps.
7. Add the cocoa mixture to the butter mixture, and beat on medium until combined.
8. Scrape the sides to make sure the batter is fully incorporated.
9. Add the chocolate chips, and mini Oreos and mix on low until combined.
10. Cover the dough with plastic wrap and place in the refrigerator for 20 minutes.
11. Portion out the cookie dough and roll into balls.
12. Roll the cookie dough into the crushed Oreos lightly pressing the Oreos into the dough.
13. Place the cookie dough balls about 3" apart from each other on a parchment-lined baking tray. Bake in the center rack of the oven for 10-11 minutes.
14. Remove from the oven and let cool.

📝 Frequently asked questions, answers and tips:

👩‍🍳 Chef Tip

For consistent cookies: Use a digital cooking scale, use your hands to measure out 3.5 ounces of dough, forming it into a ball.

📄 Related Recipes

Oreo Red Velvet Chocolate Chip Cookies

Sarah Mock

Oreo red velvet cookies are chock full of mini Oreos and milk chocolate chips then rolled in more crushed oreo cookies.

5 from 1 vote

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Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep time for the recipePrep Time 12 minutes mins

Cook time for the recipeCook Time 7 minutes mins

Cool TimeChill time 20 minutes mins

total time to prep and cook the recipe.Total Time 39 minutes mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Cookie Recipes

Cuisine American

Makes 18 cookies

Per Serving 409 kcal

Ingredients

 

US CustomaryMetric

1x2x3x

• ▢ 1 cup butter (Unsalted, cubed)
• ▢ 1 ½ cup sugar
• ▢ 2 Eggs (room temp)
• ▢ 1 teaspoon vanilla extract
• ▢ 2 teaspoon red food coloring
• ▢ ¼ cup cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon cornstarch
• ▢ ½ teaspoon Salt
• ▢ 1 cup cake flour
• ▢ 1 ¾ cup all purpose flour
• ▢ 2 cups Oreo (mini)
• ▢ 1 cup chocolate chips
• ▢ 1 cup Oreos (crushed, cream removed)

US CustomaryMetric

Instructions

 

• Preheat the oven to 410° degrees F.
• In the bowl of a stand mixer, add the cubed cold butter and granulated sugar.
  1 cup butter, 1 ½ cup sugar
• Mix on low speed for 1 minute then move the speed up to medium and mix for 2 minutes. Add the eggs, one at a time to the sugar mixture, make sure it is completely combined. Add the vanilla and mix until combined.
  2 Eggs, 1 teaspoon vanilla extract
• Add the red food coloring to the butter mixture, mix on low until combined.
  2 teaspoon red food coloring
• In a medium sized bowl add the cocoa, cake flour, flour, baking soda, cornstarch, and salt. Whisk to combine.
  ¼ cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon cornstarch, ½ teaspoon Salt, 1 cup cake flour, 1 ¾ cup all purpose flour
• Add the cocoa mixture to the butter mixture, and beat on medium until combined.
• Scrape the sides to make sure it is completely combined.
• Add the chocolate chips, and mini Oreos and mix on low until combined.
  1 cup chocolate chips, 2 cups Oreo
• Cover the dough and place in the refrigerator for 20 minutes.
• Using a digital cooking scale, use your hands to measure out 3.5 ounce of dough, forming it into a ball. Place the crushed Oreos in a small bowl.
  1 cup Oreos
• Roll the cookie dough into the crushed oreos lightly pressing the Oreos into the dough.
• Place the cookie dough balls about 3" apart from each other on a parchment lined baking tray. Bake in the center rack of the oven for 10-11 minutes.
• Remove from the oven and let cool.

Nutrition

Serving: 1cookieCalories: 409kcalCarbohydrates: 58gProtein: 5gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 47mgSodium: 325mgPotassium: 111mgFiber: 2gSugar: 34gVitamin A: 365IUVitamin C: 0.1mgCalcium: 28mgIron: 4mg

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.