Red Velvet Oreo Cookies

The first time I tested these, I crushed the Oreos too fine and left the cookies in the oven until the tops looked fully done. They came out red, sure, but the Oreo flavor faded into the dough and the centers firmed up more than I wanted.

The better batch came from leaving the Oreo pieces a little chunkier and pulling the trays while the centers were still slightly puffed and glossy. That gives you cookies with lightly set edges, a soft center, mild cocoa flavor, a little tang from buttermilk, and enough Oreo pieces to stay noticeable instead of disappearing into the red dough.

Why These Red Velvet Oreo Cookies Work

• Buttermilk keeps the crumb softer. It brings the slight tang you want in red velvet, but it also helps the cookies stay tender instead of tipping dry or cakey.
• Chunky Oreo pieces stay noticeable. Fine crumbs color the dough and vanish into it. Bigger pieces keep some crunch and make the Oreo flavor actually read.
• White chocolate balances the cocoa. Red velvet has cocoa, but not enough to support a darker chip. White chocolate gives you sweetness and creaminess without fighting the base dough.
• Pulling them a little early matters. When the edges are set and the centers still look a touch underdone, carryover heat finishes the middle without drying it out.

Ingredients for Red Velvet Oreo Cookies

• 1 cup unsalted butter, softened (225g)
• 1 cup granulated sugar (200g)
• 1/2 cup light brown sugar (110g)
• 1 large egg (50g)
• 2 tablespoons buttermilk (30g)
• 2 teaspoons vanilla extract (I like a 👉softer vanilla here so it doesn’t overpower the Oreo pieces)
• 1 tablespoon red gel food coloring
• 2 1/4 cups all-purpose flour (270g)
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup white chocolate chips (170g)
• 12 Oreo cookies, roughly chopped (140g)

Best food coloring for a deep red color

Use gel food coloring if you can. Liquid coloring works, but you usually need more of it, which can loosen the dough. Gel gives you a deeper red without changing the texture much.

Because there is cocoa in the dough, the color needs a little help or it can bake up dull.

Why buttermilk helps these cookies stay soft

Buttermilk adds the slight tang people expect from red velvet, but it also softens the texture.

The cookies stay thicker and more tender in the center, not crumbly and not cake-like. It is a small amount, but it makes a difference.

How to make red velvet Oreo cookies

How to crush Oreos for the best cookie texture

Roughly chop or break the Oreos into mixed pieces, with some small bits and some pieces about pea-size. Do not grind them into crumbs.

You want visible Oreo pieces in the baked cookie, not dark streaks where the cookie disappears into the red dough.

Should you chill the dough first?

If your kitchen is cool and the dough feels easy to handle, you can bake right away. If it feels sticky, soft, or the butter got too warm, chill it for 20 to 30 minutes after scooping.

That helps the cookies hold a thicker shape and keeps the edges from spreading too fast before the centers set.

Step-by-step

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2. In a large bowl, beat the butter, granulated sugar, and brown sugar until paler and visibly fluffy, 2 to 3 minutes. The butter should indent when pressed before mixing, but it should not look shiny or greasy.
3. Add the egg, buttermilk, vanilla, and red gel food coloring. Beat until combined. The mixture may look a little loose or slightly curdled at this stage; that’s normal.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients and mix just until the last streak of flour disappears. Don’t keep beating once the dough comes together.
6. Fold in the white chocolate chips and chopped Oreos. Try not to crush the Oreo pieces any further as you mix.
7. Scoop the dough into tall mounds, about 2 tablespoons each, onto the prepared baking sheets. Leave about 2 inches between cookies. If the dough feels soft, chill the scooped portions for 20 to 30 minutes before baking.
8. Bake for 10 to 12 minutes, until the edges are set and the centers are still slightly puffed and glossy. They may look a bit underbaked in the middle when you pull them out; that’s what keeps them soft once cooled.
9. Let the cookies cool on the baking sheet for 10 minutes, or until they’re firm enough to lift without folding. Then transfer to a wire rack.

If the first tray spreads more than you want, chill the remaining dough before baking the next batch.

For another rich, chocolate-forward dessert that’s easy to bring to parties, make a pan of these Fudgy Chocolate Brownies next.

Tips for soft, chewy red velvet Oreo cookies

• Use room temperature butter, but do not let it get greasy or overly soft.
• Scoop the dough into taller mounds instead of flattening it.
• Stop mixing as soon as the flour disappears.
• Pull the cookies while the centers still look slightly glossy.

Red velvet Oreo cookies with cake mix

If you want a shortcut version, use 1 box red velvet cake mix (430g), 2 eggs (100g), and 1/3 cup neutral oil (75g). Fold in 1 cup white chocolate chips (170g) and 10 to 12 chopped Oreos (115g to 140g).

The dough will be thicker and sweeter than the scratch version, and the cookies will have a softer, more cake-like chew. Bake at 350°F for 9 to 11 minutes.

How to store and freeze red velvet Oreo cookies

Store the cooled cookies in an airtight container at room temperature for up to 4 days. Put parchment between layers if you stack them.

To freeze, place the baked cookies in a freezer-safe container and freeze for up to 2 months. You can also freeze the scooped dough on a tray, then transfer the frozen portions to a bag. Bake from frozen, adding 1 to 2 minutes to the baking time.Что убрать

If white chocolate is your thing, this Cranberry White Chocolate Tart Recipe is another good holiday-style dessert.

Red velvet Oreo cookies FAQ

Why did my cookies spread too much?

Usually the butter was too warm or the dough needed chilling. If your kitchen is warm, chill the scooped dough for 20 to 30 minutes before baking.

Also make sure the flour was measured correctly. Too little flour will flatten the cookies quickly.

Can I use frozen or double-stuffed Oreos?

Yes. Frozen Oreos are fine; just chop them straight from the freezer.

Double-stuffed Oreos also work, but they make the cookies a little sweeter and slightly softer around the Oreo pieces.

Do I need to chill the dough before baking?

Not always. If the dough is holding its shape and your kitchen is not warm, you can bake it right away. If it feels sticky or slack, chill it.

Can I make these with cake mix instead?

Yes. The cake mix version works well if you want a faster batch, but expect a softer, more cake-like texture than the scratch version.

Nutrition

• Serving size: 1 cookie
• Calories: 250 kcal
• Protein: 3g
• Fat: 12g
• Carbohydrates: 34g
• Per 100g:
• Calories: 483 kcal
• Protein: 5g
• Fat: 23g
• Carbohydrates: 66g

These values are approximate and will vary with ingredient brands and Oreo size.