Take a bite into these soft and chunky Red Velvet Oreo Cookies! They are filled with vanilla Oreos, white chocolate chips, and red velvet flavor. The best part is they require absolutely no chill time and do not spread!
Red Velvet Oreo Cookies
These Red Velvet Oreo Cookies are 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. Let’s make them!
What You Will Need. . . and a few notes
- All Purpose Flour
- Unsweetened Cocoa Powder: The key ingredient for Red Velvet flavor.
- Baking Soda
- Corn Starch: This is what keeps your cookies from spreading as they bake.
- Unsalted Butter: It has to be room temperature or the cookie dough will not mix together properly.
- Granulated Sugar
- Brown Sugar
- Egg: Same as the butter, make sure it is at room temperature or the cookie dough will not mix together properly.
- Vanilla Extract
- Red Food Coloring: Essential to achieve the iconic bright red color!
- Vanilla Oreos
- White Chocolate Chips
Your Game Plan for Red Velvet Oreo Cookies
Whisk Dry Ingredients. All- purpose flour, unsweetened cocoa powder, baking soda, corn starch, and salt.
Cream Together Wet Ingredients. Butters and sugars beat for at least 5 minutes, 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 into 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 and Bake Later
Red Velvet Oreo Cookies can EASILY be frozen and baked 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.
If you love these Red Velvet Oreo Cookies, you have got to try my Chocolate Chip Marshmallow Cookies!
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Red Velvet Oreo Cookies
- 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 Oreos; crushed
- ½ cup white chocolate chips
- 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 Oreos 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.
- 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.
If you make my Red Velvet Oreo Cookies, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!