Thick, chewy, and studded with Oreo pieces and chocolate chips, these Oreo red velvet cookies are irresistibly good. This easy homemade cookie recipe delivers bakery-quality results.
These cookies combine three favorites—red velvet, chocolate chips, and Oreos—into one rich, slightly gooey cookie. The result is a thick, chewy cookie with pronounced red velvet flavor, plenty of chocolate chips, and large cookies-and-cream pieces for texture and visual appeal.
Made from scratch, this recipe is ideal when you want homemade cookies that look and taste like they came from a trendy bakery.
Making Red Velvet Oreo Cookies
Here are the key steps and tips to make these cookies turn out perfectly. Plan to chill the dough for at least 30 minutes—this helps produce thicker, chewier cookies.
- Whisk together the dry ingredients: flour, cocoa, baking soda, and salt. Red velvet uses less cocoa than a double chocolate cookie, landing it between chocolate and vanilla in flavor. Dutch-process cocoa will yield a darker red color if that’s your preference.
- In a separate large bowl, cream the softened butter with the brown and granulated sugars. Use softened (not melted) butter for the best texture—melted butter changes cookie spread significantly.
- Beat the egg, red food coloring, vanilla, and vinegar into the creamed butter and sugars.
- Gel food coloring is recommended because it provides strong color without adding excess liquid. Adjust the amount for a more or less vivid red.
- Vinegar adds the subtle acidity that defines red velvet flavor.
- Slowly incorporate the dry ingredients into the wet mixture. Start with a few hand stirs to prevent flour from puffing up, then finish with the mixer until no flour remains.
- Gently fold in the chopped Oreos and chocolate chips by hand so the Oreo pieces stay chunky. If some cookies and cream separate, you’ll get delicious swirls of filling throughout the dough.
- Cover and chill the dough for 30 minutes to 48 hours.
- The dough will be sticky because of the added liquid from food coloring and vinegar; chilling firms it up and reduces spread, giving thicker cookies.
- Preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper or silicone mats to prevent cookie bottoms from over-browning.
- Scoop the dough into uniform balls—use a cookie scoop for consistent size. A 1.5-tablespoon scoop, slightly overfilled, works well. Place cookies about 2 inches apart on the prepared sheets.
- Bake one sheet at a time on the middle rack for 9–12 minutes, or until the tops appear just set. After removing from the oven, press a few extra chocolate chips or small Oreo pieces onto warm cookies for an attractive finish.
Baking Tips and Tricks
For large bakery-style cookies: Chill the dough at least 4 hours. Scoop larger portions (about 4 tablespoons / 1/4 cup each) and bake 13–16 minutes, or until the tops are set. If the dough is very firm from the fridge, let it sit 10 minutes before forming balls.
Freezing cookie dough: The dough freezes well. Chill for 30 minutes to make it easier to handle, form into balls, then freeze in a bag for up to 2 months. Bake directly from frozen, adding 1–2 extra minutes (or 2–3 minutes for large cookies).
Here are some related ideas if you love Oreos and red velvet:
- Oreo Red Velvet Cheesecake
- Oreo-Stuffed Red Velvet Brownies
- Oreo Chocolate Chip Cookies (non-red-velvet version)
Red Velvet Oreo Cookies
Equipment
- Cookie sheets
Ingredients
- 1 2/3 cup all-purpose flour (208 grams), measured properly
- 3 tablespoons cocoa powder (17 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened
- 1/2 cup brown sugar (105 grams), light or dark
- 1/2 cup granulated sugar (105 grams)
- 1 large egg
- 2–3 teaspoons red food coloring (gel or liquid; I used 3 teaspoons gel)
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar (distilled or white)
- 8–10 Oreo cookies, chopped (about 6 pieces per Oreo)
- 1/2 cup chocolate chips (90 grams), any variety
Instructions
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
- In a large bowl, beat together the butter, brown sugar, and granulated sugar until creamed.
- Beat in the egg, red food coloring, vinegar, and vanilla into the butter mixture.
- Add the dry ingredients to the wet mixture. Start with a few hand stirs, then use an electric mixer until no flour remains.
- Turn off the mixer and carefully stir in the chopped Oreos and chocolate chips. Reserve a few chocolate chips or small Oreo pieces for topping if desired.
- Cover and refrigerate the dough for 30 minutes up to 48 hours.
- When ready, preheat oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone mats.
- Form dough into balls about 1.5–2 tablespoons each using a cookie scoop. If the dough was chilled over 4 hours, let it sit 10 minutes before scooping. Place 1.5–2 inches apart on the prepared sheets.
- Bake one sheet at a time in the center of the oven for 9–11 minutes or until tops look just set.
- Remove from oven and let cookies cool on the sheets for at least 10 minutes. Optionally press extra chips or Oreo pieces onto the warm cookies.
Notes
- Flour: Measure properly—whisk first, then spoon into a dry measuring cup and level, or weigh for accuracy.
- Cocoa: Dutch-process works well; darker cocoa creates deeper cookie color.
- Food Coloring: Gel coloring is concentrated and adds less liquid, but liquid works too.
- Freezing: Chill dough 30 minutes, form balls, freeze in a bag up to 2 months. Bake from frozen, adding 1–2 minutes (or 2–3 minutes for large cookies).
- Storage: Store cooled cookies in an airtight container in the fridge up to 5 days. Baked cookies freeze well—thaw in the fridge.
- Nutrition: Values are estimates per cookie assuming 22 evenly sized cookies.
Nutrition
Enjoy baking these Oreo red velvet cookies—rich, chewy, and full of chocolatey, cookies-and-cream goodness.