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–+ servings
Red Velvet Oreo Cookies

Red Velvet Oreo Cookies That Will Wow Your Dessert Table

These Red Velvet Oreo Cookies combine rich red velvet and crunchy Oreos for a perfect dessert that will impress everyone.
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Prep Time 15 minutes
Cook Time 14 minutes
Chilling Time 3 hours
Total Time 3 hours 29 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Can be substituted with a gluten-free blend.
  • 1/4 cup Dutch-Processed Cocoa Powder Natural cocoa can be used as a substitute.
  • 2 tablespoons Cornstarch No direct substitute recommended.
  • 1 teaspoon Baking Soda Avoid using baking powder.
  • 1/2 teaspoon Kosher Salt Regular salt can be used in controlled amounts.
  • 1 cup Unsalted Butter Substitute with margarine or vegan butter if desired.
  • 1 cup Light Brown Sugar Can be substituted with granulated sugar.
  • 1/2 cup Granulated Sugar Regular and organic sugars work well.
  • 2 large Eggs Can substitute with aquafaba for a vegan version.
  • 1 tablespoon Vanilla Extract Use pure extract for the best flavor.
  • 1 tablespoon Red Gel Food Coloring Avoid liquid food coloring.
For the Mix-Ins
  • 1 cup Semisweet Chocolate Chips Can be swapped with white chocolate chips.
  • 10 pieces Oreos (whole and crushed) Use gluten-free Oreos if necessary.

Equipment

  • Microwave
  • mixing bowls
  • electric mixer
  • Food Processor
  • Parchment paper

Method
 

Step-by-Step Instructions for Red Velvet Oreo Cookies
  1. Melt the butter in a microwave-safe bowl for about 30 seconds until completely liquid, then let cool for about 5 minutes.
  2. Crush about 10 Oreos into fine bits and larger pieces, separating them into two bowls.
  3. Sift together the flour, cocoa powder, cornstarch, baking soda, and kosher salt in a large mixing bowl.
  4. In a separate bowl, cream the melted butter with light brown sugar and granulated sugar for about 2 minutes.
  5. Add eggs one at a time, then add vanilla extract and red gel food coloring; mix thoroughly.
  6. Gradually combine the dry ingredients with the wet ingredients until just mixed.
  7. Fold in the crushed Oreo pieces and chocolate chips.
  8. Chill the dough in the refrigerator for at least 3 hours.
  9. Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.
  10. Scoop about 1.5 tablespoons of dough per cookie and chill again for 10-15 minutes.
  11. Bake the cookies for 12-14 minutes until the edges appear set.
  12. Let the cookies cool on the baking sheet for 5 minutes and transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 35mgSodium: 120mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Cookie dough should be chilled for at least 3 hours to maintain shape. Variations like adding nuts or extra chocolate chips are encouraged.

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