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Soft and chewy red velvet cookies with crunchy bits of the classic Oreo cookies! Made within 20 minutes, these decadent cookies are perfect to give your Valentine, or for any other occasion! There’s no chilling required and can be made in one bowl!
I love red velvet anything. Cupcakes, cake, cheesecake (yes, it’s a thing!), and cookies. It’s a beautiful color and alluring. The edges are slightly crisp while the middle is soft and chewy—it’s just such a great cookie all around. It has a hint of chocolate which makes it all the better. You can add white chocolate chips or regular chocolate chips to this to make it an ultimate cookie.
How to make Oreo Red Velvet Cookies
With zero chilling required, these cookies are whipped up with staple pantry ingredients. You can make these vegan or gluten-free, which makes this recipe the best one out there! (Full ingredient amounts and complete instructions are available in the recipe card down below).
- All-Purpose Flour: You can substitute gluten-free all purpose 1-1 baking flour.
- Baking Soda
- Salt
- Unsalted Butter: I use plant based butter on a regular basis, so this can be made dairy free! I just like how much smoother it is and creamier than regular butter. Regular butter will work as well.
- Unsweetened Cocoa Powder: You can use dark or regular cocoa powder. I personally prefer dark cocoa powder because of its pure chocolate taste.
- Granulated Sugar & Light Brown Sugar: Light brown sugar is best because it’s fewer molasses, therefore better for baking. If you use dark brown sugar, your cookies might be darker in color and richer.
- Egg: To bind all together!
- Red Food Coloring: Liquid food coloring works best, however, I haven’t tried using gel coloring. You may need to adjust the amounts depending on what you are using! Different brands are darker than others, so start with 1 tsp and go from there!
- Vanilla Extract
- Oreos: Everyone’s favorite cookie! You need the original oreos, but feel free to use your favorite oreo flavor!
Crush 4 oreos to a fine crumb, then roughly chop 6 oreos so there are little pieces. Set both aside. Using a stand mixer or a medium mixing bowl with a whisk, cream the butter and both sugars until just combined. Beat in the egg, vanilla extract, and red food coloring. Do not overmix. Mix the dry ingredients in, then fold in the oreo crumbs and bits. Make about 2 tbsp-sized balls, then place them onto a baking sheet lined with parchment paper, separated around 3-4 inches apart. Stick a few more pieces of Oreos on top if desired. Bake the cookies, one baking sheet at a time, until the edges look set. They will look underbaked in the middle, and that’s ok! Let the cookies cool on a wire rack for 5 minutes.
Tips & FAQs
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Storage: Keep in an airtight container or ziploc bag for 4-5 days at room temperature.
- Freeze: Store the baked cookies in the freezer in a freezer bag for up to 2 months. Just let them thaw at room temperature when you’re ready to eat.
- To freeze the cookie dough, place the cookie dough balls on a parchment-lined plate or baking sheet and place them in the freezer until they are almost frozen. Transfer the cookie dough balls to a Ziploc bag and freeze them for up to 2 months. You may need to add an extra minute or two to the baking time!
- Gluten Free Option: To make these cookies gluten free, use gluten free Oreos and replace all purpose flour with gluten free all purpose 1-1 baking flour.
- Are Oreos vegan or dairy free? Surprisingly, oreos are vegan and dairy-free. That’s something I didn’t know until today!
- Vegan Cookie Option: Use 2 tbsp non-dairy milk (oat milk is recommended) in place of the egg and vegan butter. You will need to chill the dough for 2 hours so it rises. It’s important you do so! Bake them for a minute longer than directed.
- Bake as directed. You will need to leave the middle of the cookie slightly underbaked, which is perfectly fine. You want them to be soft and gooey.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Oreo Red Velvet Cookies
Ingredients
- 3/4 cup unsalted butter (1 1/2 sticks)
- 1 cup light brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 1/4-2 3/4 tsp liquid red food coloring
- 1 tsp salt
- 3/4 tsp baking soda
- 2 cups all-purpose flour
- 2 3/4 tbsp unsweetened cocoa powder
- 1/3 cup oreo crumbs (4 crushed oreos)
- 6 oreo cookies, roughly chopped to bits
Instructions
- Preheat the oven to 350F. Line 3 baking sheets with parchment paper and set aside.
- For the Oreos: If you can’t get oreo crumbs, make your own! Take 4 oreo cookies and place them in a food processor and pulse until fine crumbs form. You can also add them to a Ziploc bag and roll over them with a rolling pin until you have crumbs. Roughly chop the 6 Oreos.
- In a standing mixer bowl with a paddle attachment or a handheld mixer, mix together the butter and both sugars until fluffy and light in color. Beat in the egg, vanilla extract, and red food coloring until just combined. Do not overmix. Different food coloring brands will be darker than others, so start with 1 tsp and add as needed.
- Mix in the dry ingredients until a dough forms, then fold in the oreo crumbs and crushed Oreos.
- Make 2 tbsp-sized balls of dough using a spoon or a small ice cream scoop and place them onto the baking sheets about 3-4 inches apart. Stick a few more pieces of Oreos on top, if desired.
- Bake the cookies, one baking sheet at a time, for 8-10 minutes, or until the edges look set. They will look underbaked in the middle, and that’s ok!
- Leave the cookies on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
Notes
Storage: Keep in an airtight container or ziploc bag for 4-5 days at room temperature.
- Freeze: Store the baked cookies in the freezer in a freezer bag for up to 2 months. Just let them thaw at room temperature when you’re ready to eat.
- To freeze the cookie dough, place the cookie dough balls on a parchment-lined plate or baking sheet and place them in the freezer until they are almost frozen. Transfer the cookie dough balls to a Ziploc bag and freeze them for up to 2 months. You may need to add an extra minute or two to the baking time!
Gluten-Free Option: To make these cookies gluten-free, use gluten-free Oreos and replace all-purpose flour with gluten-free all-purpose 1-1 baking flour.
Are Oreos vegan or dairy free? Surprisingly, Oreos are vegan and dairy-free. That’s something I didn’t know until today!
Vegan Cookie Option: Use 2 tbsp non-dairy milk (oat milk is recommended) in place of the egg and vegan butter. You will need to chill the dough for 2 hours so the cookies rise correctly. It’s important you do so! Bake them for a minute longer than directed.
Bake as directed. You will need to leave the middle of the cookie slightly underbaked, which is perfectly fine. You want them to be soft and gooey.
Nutrition Facts
Calories
163.57Fat (grams)
7.1 gSat. Fat (grams)
4.07 gCarbs (grams)
23.83 gFiber (grams)
0.66 gNet carbs
23.16 gSugar (grams)
13.87 gProtein (grams)
1.78 gSodium (milligrams)
162.84 mgCholesterol (grams)
22.07 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.