Oreo Red Velvet Cookies
These Oreo red velvet cookies are what happens when bakery-style red velvet meets everyone’s favorite chocolate sandwich cookie. Soft, chewy red velvet dough gets packed with semisweet chocolate chips and chopped Oreo cookies. One batch and you’ll understand why these disappear fast.
Oreo Red Velvet Cookies
Sweet dreams are made of Oreo red velvet cookies—and who am I to disagree?
The red velvet cookies bring rich cocoa flavor and that bold pop of color, while semisweet chocolate chips and chopped Oreo cookies add serious texture and chocolatey contrast. The cookies are crisp on the edges with chewy centers for the perfect cookie texture.
Everybody’s looking for something, especially an easy, no chill cookie recipe and these cookies are proof that dessert dreams really do come true!
If red velvet and Oreo cookies are your ultimate power couple, check out my frosted red velvet Oreo cookies, red velvet Oreo cupcakes, and Oreo red velvet brownies.
Why You Will Love This Recipe
- Easy to make: An easy, no-chill cookie recipe with simple steps using ingredients you may have in your pantry and fridge.
- Classic red velvet flavor: A bit of cocoa powder and white vinegar give these cookies that classic red velvet flavor. The bright red color is fun and festive.
- Crisp edges & chewy centers: The red velvet cookies have the perfect chewy texture with slightly crisp edges.
- Packed with Oreos: The cookies are packed with Oreo cookies for that classic Oreo flavor and crisp texture.
- Perfect amount of chocolate: Semisweet chocolate chips add rich chocolate flavor and melty pockets in every bite.
Recipe Ingredients
- All-purpose flour
- Cocoa powder – Use natural cocoa powder or unsweetened baking cocoa powder.
- Baking soda + salt
- Unsalted butter – Room temperature.
- Light brown sugar + granulated sugar
- Eggs – Room temperature.
- Vanilla extract – Use pure vanilla extract for the best vanilla flavor.
- Red gel food coloring – I don’t recommend liquid food coloring for this recipe.
- White vinegar – Helps give the cookies the classic red velvet flavor.
- Semisweet chocolate chips – Substitute with milk or white chocolate chips.
- Oreo cookies – Roughly chopped.
How to Make Oreo Red Velvet Cookies
Make the red velvet cookie dough.
Fold in the chocolate chips and Oreo cookies.
Portion the cookie dough using a large cookie scoop (3 tablespoons).
Place the cookie dough balls on prepared baking sheet pans.
Press additional chocolate chips and Oreo cookie pieces into the cookie dough balls.
Bake the cookies until they are set on the edges and slightly underbaked in the center. Cool the cookies on a wire rack.
Courtney’s Expert Cookie Baking Tips
- Use gel food coloring for the most vibrant red color. Liquid food coloring will not work well in this recipe.
- Use a large cookie scoop to portion the cookie dough for uniform size cookies.
- Press additional chocolate chips and Oreo cookies into the cookie dough balls for a bakery-quality appearance.
- Bake the cookies in the center of the oven for even heat distribution and perfectly baked cookies.
- Don’t overbake the cookies. Pull them out when the centers still look slightly underdone—they will finish baking on the pan as they cool.
- Use the back of a spoon, a round cookie cutter, or a small glass bowl to gently shape the cookies immediately when they come out of the oven to make perfectly round cookies.
Frequently Asked Questions
Use red gel food coloring for the most vibrant red color. My favorite kind is Americolor gel food coloring in the color “Super red” or “Red red“.
White vinegar is a key ingredient in red velvet cake and helps give these cookies their red velvet flavor. It also helps activate the baking soda. I promise you won’t taste the vinegar.
For these cookies, use natural cocoa powder or unsweetened baking cocoa powder to create the subtle chocolate flavor. If you use dutch-process cocoa powder, the cookies will have a richer chocolate flavor and a more muted red color.
Yes! Substitute the semisweet chocolate chips with dark chocolate, white chocolate, or milk chocolate chips. You could also use chopped chocolate.
Yes! Use a medium cookie scoop (1 ½ tablespoons) to make the cookies half the size. The baking time will decrease to about 10-12 minutes. The cookies are done baking when they are set on the edges and slightly underbaked in the center. The yield of the recipe will double.
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Oreo Red Velvet Cookies
Ingredients
- 3 cups (375 g) all-purpose flour
- ¼ cup (22 g) cocoa powder
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (227 g) unsalted butter (room temperature)
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 3 tsp (3 tsp) vanilla extract
- 2 tsp (2 tsp) red gel food coloring (add more or less to preference)
- ½ tsp (0.5 tsp) white vinegar
- 1 ½ cups (270 g) semisweet chocolate chips (divided – 1 cup for the cookie dough & ½ cup to press into the cookie dough balls)
- 1 ¾ cups (280 g) roughly chopped Oreo cookies (divided – 1 ¼ cups for the cookie dough & ½ cup to press into the cookie dough balls)
Instructions
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream together the unsalted butter, light brown sugar, and granulated sugar for a few minutes until well combined and smooth.
- Add in the eggs, vanilla extract, red gel food coloring, and white vinegar, and mix until well combined. Add in the flour mixture and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure all the ingredients are well combined. Fold in 1 cup of the semisweet chocolate chips and 1 ¼ cups of the roughly chopped Oreo cookies until they are well dispersed throughout the cookie dough.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Press the additional ½ cup of semisweet chocolate chips and ½ cup of Oreo cookie pieces into the cookie dough balls.
- Bake the cookies for about 13 to 14 minutes until the cookies are set on the edges and slightly underbaked in the center. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
- Room temperature: Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days. Serve at room temperature or warm the cookies in the microwave for 10 seconds to melt the chocolate chips.
- Refrigerator (cookie dough): Store the unbaked cookie dough balls in the refrigerator in an airtight container or resealable storage bag for 1 week. Bring the cookie dough balls to room temperature and then bake as directed.
- Freezer (cookie dough): Store the unbaked cookie dough balls in the freezer in an airtight container or resealable storage bag for 3 months. Bring the cookie dough balls to room temperature and then bake as directed.
- Freezer (baked cookies): Store the baked cookies in the freezer in an airtight container or resealable storage bag for 3 months.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Is it ok to put dough in fridge for an hour before like I do with chocolate chip cookies
Hi Julie! I tested this recipe with both chilling and not chilling and I actually found the no-chill test to be a bit better. You can certainly chill if you prefer – the cookies won’t spread out as much, but it certainly won’t ruin the recipe.