Red Velvet Oreo cookies are the perfect blend of indulgence and comfort. Picture this: soft cookies infused with the signature red velvet flavor, rich chocolate chips, and bits of crunchy Oreos sprinkled throughout. These delightful treats are not only a feast for the eyes with their vibrant red hue, but they also deliver on taste with a texture that’s both chewy and decadent. Perfect for any occasion, whether you’re celebrating with loved ones or just indulging on a cozy evening at home, it’s hard to resist the charm of these cookies.
I first stumbled upon this recipe while searching for a creative twist on the classic red velvet cake. As someone who adores both red velvet and Oreos, it was a match made in heaven. Imagine biting into a soft, warm cookie that melds both of these beloved desserts into one delicious experience. The inviting aroma that fills your kitchen as they bake is enough to make anyone’s mouth water. Trust me; you’ll want to have these cookies on your baking list.
Why You’ll Love This Recipe
- Simple & Quick: This recipe is a breeze to whip up in about 30 minutes!
- Irresistible Flavor: The combination of rich chocolate, a hint of cocoa, and vibrant red velvet makes every bite a delight.
- Eye-Catching Appeal: Their striking color and bits of Oreo make them perfect for parties or any gathering.
- Flexible Serving: Great as an afternoon snack or a fun dessert at weekend get-togethers.
- Diet-Friendly Options: You can easily modify it for dietary needs, like using dairy-free chocolate.
Ingredients You’ll Need
- ¾ cup + 2 tablespoons salted butter, softened: This adds richness to your cookies. Make sure it’s at room temperature for easy creaming.
- ¼ cup light brown sugar: This contributes moisture and a slight caramel undertone to complement the cocoa.
- ½ cup granulated sugar: For sweetness, balancing the rich flavors.
- 2 eggs: They help bind everything together and keep the cookies moist.
- 2 teaspoons vanilla bean paste extract: Provides a deep vanilla flavor; you can use regular vanilla extract if that’s what you have.
- Red gel food coloring: Just enough to achieve that signature red velvet hue—add it gradually for the desired color.
- 1 teaspoon vinegar: This enhances the red color while also adding a slight tang. It works well with the baking soda.
- 2 â…“ cups all-purpose flour (300 grams): The base of your dough; measure carefully for the best texture.
- 3 tablespoons cocoa powder (18 grams): For that chocolaty richness synonymous with red velvet.
- ½ teaspoon kosher salt: A pinch to enhance all the wonderful flavors.
- 1½ teaspoons baking powder: This helps your cookies rise for that classic soft and chewy texture.
- 1 teaspoon cornstarch: Adding this creates a soft, tender crumb.
- ¼ teaspoon baking soda: This helps activate the vinegar for a lighter cookie.
- ½ cup dark chocolate chips: For a deeper chocolate flavor; you can adjust the amount based on your preference.
- ½ cup milk chocolate chips: Adds sweetness and creaminess; feel free to swap these for semi-sweet chips if you’d like.
- 1 cup white chocolate chips: These provide beautiful contrast and added sweetness.
- 75 grams (about ½ cup) chopped Oreos: For that crunchy texture and classic cookie flavor; more can be added for extra crunch.
- Extras for topping: Use whole or crushed Oreos to sprinkle on top after baking for an extra touch of texture.
How to Make Red Velvet Oreo
- Preheat the oven: Set your oven to 350°F (175°C) so it’s hot and ready for baking.
- Cream the butter and sugars: In a large mixing bowl, beat together ¾ cup plus 2 tablespoons salted butter, ¼ cup light brown sugar, and ½ cup granulated sugar until light and fluffy. This should take about 3-5 minutes, and it’s where your cookies start to gain their delightful texture.
- Incorporate eggs and vanilla: Add 2 eggs and 2 teaspoons vanilla bean paste extract, beating until well combined. You’ll see it all come together nicely.
- Add color and vinegar: Drizzle in red gel food coloring, adjusting to your preference, alongside 1 teaspoon vinegar, and mix until the color distributes evenly.
- Combine dry ingredients: In another bowl, whisk together 2 ⅓ cups all-purpose flour, 3 tablespoons cocoa powder, ½ teaspoon kosher salt, 1½ teaspoons baking powder, 1 teaspoon cornstarch, and ¼ teaspoon baking soda. Gradually incorporate this dry mixture into the wet ingredients until a dough forms.
- Fold in the chips and Oreos: Carefully mix in ½ cup dark chocolate chips, ½ cup milk chocolate chips, 1 cup white chocolate chips, and 75 grams of chopped Oreos until evenly distributed.
- Shape the cookies: Scoop out about 4-ounce mounds of dough, roll them into balls, and gently poke them with your fingers for texture.
- Bake: Place the cookie mounds on a baking sheet lined with parchment paper and bake for 12-14 minutes, or until the edges are lightly golden and the centers appear just set. You can use a cookie cutter to shape them while they are still warm for the perfect round look, if desired.
- Top with extras: Adding extra Oreos on top while they’re still warm makes for a visually appealing finish.
Storing & Reheating
Once cooled, store your Red Velvet Oreo cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, place them in the fridge for up to two weeks, making sure they’re kept in a sealed container to preserve their moisture. For longer storage, they can be frozen for up to three months. Place them in a freezer-safe bag or container, and when you’re ready to enjoy, simply thaw them at room temperature. Keep in mind that their texture may change slightly over time, so a quick 5-10 minute warm-up in the oven can bring back that fresh-baked feel.
Chef’s Helpful Tips
- Avoid overmixing: When combining your dry and wet ingredients, mix just until combined to keep your cookies light.
- Room temperature ingredients: Ensure your eggs and butter are at room temperature for the best texture.
- Watch your baking time: Ovens vary, so keep an eye on your cookies starting at the 12-minute mark.
- Chill the dough: If you have time, chilling the dough for 30 minutes can enhance the flavors and create a chewier cookie.
- Taste as you go: Always sample your cookie dough (without raw egg concerns) to adjust flavors before baking.
- Experiment with chocolate types: Feel free to switch out chocolate chips for your favorites, like peanut butter chips or toffee bits, for a unique twist.
Red Velvet Oreo cookies are an incredible way to merge two beloved desserts into one perfect treat, sure to leave a lasting impression on anyone lucky enough to savor them. You’ll love how the rich flavors and delightful crunch come together to form something truly special. Don’t hesitate to experiment with the recipe, perhaps adding your favorite mix-ins or adjusting sweetness levels. Happy baking, and may every bite fill your heart with happiness!
Recipe FAQs
Can I use cocoa powder for the red velvet flavor?
While you could use cocoa powder, the signature taste of red velvet comes from a combination of flavors, with buttermilk and vinegar traditionally being relevant. Stick to the recipe’s cocoa powder for the authentic taste.
How should I store leftover cookies?
To keep your cookies fresh, store them in an airtight container at room temperature. You can also refrigerate them for about two weeks or freeze them for up to three months in a freezer-safe bag.
Can I make these cookies gluten-free?
Absolutely! Simply substitute the all-purpose flour for a 1:1 gluten-free flour blend. Ensure that your other ingredients, like chocolate chips, are also gluten-free, and you’ll have a delicious gluten-free version of Red Velvet Oreos.
What can I do if my dough is too sticky?
If your dough is sticky, try chilling it in the refrigerator for 30 minutes; this helps firm it up. If it’s still too sticky, you can add a little more flour, one tablespoon at a time, until the desired consistency is reached.
Print
Red Velvet Oreo
These Red Velvet Oreos are a scrumptious treat combining the rich flavor of red velvet with chocolate chips and crunchy Oreos. Perfect for dessert lovers looking for an easy, homemade sweet!
- Total Time: 0 hours
- Yield: N/A
Ingredients
- ¾ cup + 2 t. salted butter softened
- ¼ c. light brown sugar
- ½ c. granulated sugar
- 2 eggs
- 2 tsp. vanilla bean paste extract
- red gel food -eyeball it
- 1 tsp. vinegar
- 2 ⅓ c. all‑purpose flour 300 grams
- 3 t. cocoa powder 18 grams
- ½ tsp. kosher salt
- 1½ tsp baking powder
- 1 tsp cornstarch
- ¼ tsp. baking soda
- ½ cup dark chocolate chips
- ½ c. milk chocolate chips
- 1 c. white chocolate chips
- chopped oreos 75 grams or 1/2 cup
- plus extras for topping the cookies after they are baked
Instructions
- Preheat your oven to 350°F.
- Cream together the softened butter and sugars until light and fluffy.
- Add in the eggs and vanilla bean paste extract; mix well. Incorporate red gel food and vinegar next.
- Sift in the flour, cocoa powder, kosher salt, baking powder, cornstarch, and baking soda. Mix until a dough forms.
- Fold in the dark chocolate chips, milk chocolate chips, white chocolate chips, and chopped Oreos.
- Scoop the dough into 4-ounce mounds, roll them into balls, then poke with your fingers to create texture.
- Bake for 12-14 minutes until lightly golden.
- After baking, use a cookie cutter to shape the cookies while warm and top with extra goodies.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the butter is softened properly for better creaming.
Use a mix of chocolate chips for added flavor complexity.
Poking the dough before baking will give the cookies a delightful texture.
- Prep Time: N/A
- Cook Time: N/A
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
