Take a bite into these soft and chunky Red Velvet Oreo Cookies. They are filled with golden Oreos, white chocolate chips, and red velvet flavor. The best part is they require absolutely no chill time, do not spread, and are easy to whip up!
For more delicious cookies, check these out!
Why You’ll LOVE This Red Velvet Oreo Cookies Recipe
- Cakey red velvet cookies filled with vanilla Golden Oreos and white chocolate chips. What’s not to love about that?!
- NO chill, NO spread recipe, guaranteed. This is thanks to the cornstarch by the way!
- Great for sharing with friends, packing in lunchboxes for a sweet surprise, or dunking in a glass of cold milk! Bring them to parties as a dish to pass and everyone will be asking for your recipe.
While you’re at it, try this moist and delicious Red Velvet Pound Cake and Red Velvet Cupcakes. Or if you love Oreos as much as I do, try this Easy Oreo Cookie Pizza, no bake Oreo Pudding Cake, or Oreo Fluff recipe.
A Quick Recipe Video Tutorial:
Ingredients in Red Velvet Oreo Cookies
- Flour: I use all- purpose flour for this recipe, but gluten free 1:1 flour works great as well.
- Unsweetened Cocoa Powder: The key ingredient for Red Velvet flavor. I do not recommend Dutch-processed cocoa for this recipe.
- Baking Soda: An essential leavening agent to give the cookies fluff and structure.
- Corn Starch: This is what keeps your cookies from spreading and getting thin and dense as they bake.
- Salt: To boost the flavors a bit!
- Unsalted Butter: It has to be room temperature or the cookie dough will not mix together properly. Plant butter works great in this recipe too.
- Sugar: This recipe uses both granulated and brown sugar for sweetness.
- Egg: Same as the butter, make sure it is at room temperature or the cookie dough will not mix together properly.
- Vanilla Extract: Use a high quality extract.
- Red Food Coloring: Essential to achieve the iconic bright red color!
- Vanilla Golden Oreos: I love this recipe with golden Oreo thins but you can use traditional chocolate or other types of sandwich cookies. I do recommend using the “thins” version of Oreos.
- White Chocolate Chips: These add a sweet creaminess to the cookies. You can use chopped white chocolate from a bar or even other types of chocolate.
How to Make Red Velvet Oreo Cookies
- Preheat Your Oven and Prep Your Pan– I prefer using a silicon baking mat but parchment paper works just as great.
- Whisk Dry Ingredients. All- purpose flour, unsweetened cocoa powder, baking soda, corn starch, and salt.
- Cream Together Wet Ingredients. Beat butter and sugars together, then the eggs and vanilla until fully incorporated.
- Combine Wet and Dry Mixtures. Stop mixing the dough when the dry ingredients are almost completely incorporated.
- Add Red Food Coloring. Make sure it is fully incorporated, you don’t want the food coloring bleeding onto the Oreos.
- Fold in Vanilla Oreos and White Chocolate Chips. I like to do this part by hand with a spatula, just because.
- Scoop and Form. Take a two tablespoon scoop of dough and form into a round, thick, flat disk. Remember there is no spreading here so what you form is what you get!
- Bake. 10 to 12 minutes at 350° F. The cookie tops should be set and the bottom edges slightly browned in color
- Cool. Now I know you want to dive right into these Red Velvet Oreo cookies but you can’t. Allowing the cookies to cool on the cookie sheet for at least ten minutes and then to room temperature is so important. This allows them to firm up to that perfect texture.
How To Freeze Cookies and Bake Later
These Red Velvet Oreo Cookies are so EASY to freeze and bake at a later date.
All you have to do is make the dough and pre-portion into cookies. Next, place them on a baking sheet and throw them into the freezer until they are solid. Place the cookie dough portions into a freezer bag or airtight container. Don’t forget to label the bag with the name, date, and how many portions there are. Freeze them for up to three months.
When you are ready to bake the cookies, place them frozen on a prepared baking sheet. Bake at 350° F for ten to fifteen minutes until golden brown. Keep in mind it does take a few minutes longer to bake because they are cold.
Frequently Asked Questions About Red Velvet Oreo Cookies
Red velvet is red in color and velvety in texture. It gets it’s iconic flavor from a mixture of cocoa, vinegar, buttermilk, and sometimes cream cheese. It tastes like an sweet and slightly acidic cocoa flavor. In my opinion, this recipe did not need vinegar or buttermilk because the vanilla Oreos magically added those flavor notes. This also cut down on the ingredients we needed. YAY!
These cookies are best stored in an airtight container on the counter and they will last for around 7 days. If stored in the refrigerator they will last up to 2 weeks. You can even freeze your leftover cookies and they will last up to 3 months. Eat any leftovers at room temperature or pop them in the microwave for 10 to 15 seconds.
Not at all! Use any flavor Oreos or sandwich cookies you prefer. Some great options are traditional Oreos, red velvet Oreos, funfetti Oreos, etc. I like using Oreo thins for cookies because you get just the right amount of cookie and filling distributed throughout the dough.
If your cookies are a little lopsided after they have baked, try this (immediately once they come out of the oven)! Grab a large round cookie cutter, glass, or anything else. Using a circular motion swirl the cookie around inside your chosen round object to reshape them.
More Cookie Recipes You Might Like:
- Lemon Blueberry Cookies
- No Bake Birds Nest Cookies
- Edible Sugar Cookie Dough
- Butterscotch Chocolate Chip Cookies
- Chocolate Chip Marshmallow Cookies
- Chocolate Filled Cookies
- Dark Chocolate Matcha Cookies
- Red Velvet Oreo Cookies
- Old Fashioned Oatmeal Raisin Cookies
- Brownie Cookie Cheesecake Bars
- Coffee Toffee Chocolate Cookie Bars
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Red Velvet Oreo Cookies
INGREDIENTS
- 2¼ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- 12 tablespoons unsalted butter - room temperature
- ½ cup granular sugar
- ½ cup brown sugar
- 2 eggs - room temperature
- 2 teaspoon vanilla extract
- 2 teaspoons red food coloring
- 1 cup vanilla Golden Oreos - crushed (I recommend the Thins variety)
- ½ cup white chocolate chips
INSTRUCTIONS
- Preheat the oven to 350 °F and center your oven rack. Prepare a cookie sheet with a non-stick mat or parchment paper.
- In a medium sized bowl, whisk together all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt.
- In a large bowl add unsalted butter, granulated sugar, and brown sugar. Cream until light and fluffy, about 5 minutes.
- Add eggs and vanilla extract. Beat for 1 to 2 minutes or until the mixture has lightened in color.
- Add the dry mixture (all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt). Beat together until almost all the dry ingredients have been incorporated.
- Add red food coloring and beat until completely incorporated into the cookie dough.
- Fold in crushed vanilla Golden Oreo Thins and white chocolate chips.
- Take a scoop of dough (about 2 tablespoons) and flatten it into a round, thick, flat disk. Place on the prepared baking sheet. *These cookies do not spread but still need a little space between them.
- Bake for 10 to 12 minutes or until the tops have set and the bottom edges are slightly browned in color.
- Remove from oven and allow the cookies to cool (and continue to cook) on the cookie sheet for 10 minutes.
- Transfer to a cooling rack and allow them to cool to room temperature.
VIDEO
RECIPE NOTES
Storing Information:
- Room temperature: in an airtight container for up to a week.
- Refrigerator: in an airtight container for up to 2 weeks.
- Freezer: wrapped in plastic wrap and placed in a freezer bag for up to 3 months.
How To Freeze Cookies and Bake Later
Make the dough and pre-portion into cookies. Place them on a baking sheet and throw them into the freezer until they are solid. Place the cookie dough portions into a freezer bag or airtight container. Freeze them for up to three months. When you are ready to bake the cookies, place them frozen on a prepared baking sheet. Bake at 350° F for ten to fifteen minutes until golden brown. Keep in mind it does take a few minutes longer to bake because they are cold.How To Make Cookies Round
If your cookies are a little lopsided after they have baked, try this (immediately once they come out of the oven)! Grab a large round cookie cutter, glass, or anything else. Using a circular motion swirl the cookie around inside your chosen round object to reshape them.Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
These turned out delicious and were a big hit with my family!