Oreo Red Velvet Cookies

Oreo red velvet cookies are chewy and tasty red velvet cookie full of crushed oreos and white chocolate chips. Best of all the recipe is easy to make and requires no chilling.

WHY YOU’LL LOVE THEM

Perfect texture. They have a chewy centre with slightly crispy edges.

No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.

Oreos and chocolate chips. Oreo and red velvet are a match made in heaven! If you’ve never tried it you are missing out.

Amazing taste. They have the perfect red velvet flavour which goes perfectly with the white chocolate chips.

No vinegar. Red velvet cookies traditionally use vinegar but I know some people find the taste overwhelming. Instead this recipe uses buttermilk so you still get that red velvet tang but it's not overwhelming.

Step By Step Instructions

Start by preheating the oven to 350 F and line baking sheets with parchment paper.

In a large zip lock bag at the oreos. Crush them into small chunks. Set aside.

In a large bowl or stand mixer cream together butter and sugars. Be sure to mix for a few good minutes, I like to do about 3.

Add in the egg and egg yolk. Beat until mixture is well combined. Add in vanilla, buttermilk, and red food colouring. Mixing until well combined.

In a second bowl whisk together flour, baking soda, and salt.

Add dry ingredients into wet and mix until just combined. Fold in the white chocolate chips and crushed oreos.

Using a large cookie/ice cream scoop (about 3 tbsp worth of dough) drop cookie dough onto baking sheet. Leave at least 2 inches of space between cookies. Top cookies with some small chunks of oreo cookies.

Bake for 10-12 minutes or until cookies are golden brown on the bottoms. The middle might seem a little soft still but will harden up after cooling. Top warm cookies with extra white chocolate chips. Let cookies cool to room temperature on the pan before moving.

FREQUENTLY ASKED QUESTIONS

WHAT KIND OF OREOS SHOULD I USE?

I use chocolate oreos but you can use any oreo flavour you enjoy. You want to make sure that they are regular stuffed oreos, not double/mega stuffed.

CAN I SUBSTITUTE THE BUTTERMILK?

If you have to you can substitute the buttermilk for regular milk. However, the buttermilk gives these cookies that slightly tangy flavour that is expected with red velvet cookies.

HOW DO YOU GET CHEWY COOKIES?

For chewy cookies, the trick is not over bake them. Cookies may still seem soft in the middle but will harden up after cooling. Once edges/ bottom are a golden brown the cookies are done. Let the cookies fully cool on the baking trays.

WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.

STORING THE COOKIES

Store the cookies in an airtight container at room temperature. The cookies stay good for up to four days if stored properly.

HOW TO GET PERFECTLY ROUND COOKIES

As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.

CAN I MAKE THE COOKIES SMALLER?

Yes, you can! Scoop 1.5 tbsp sized balls and bake for 8 minutes until edges are golden brown.

If you make these oreo red velvet cookies please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

MORE RECIPES USING OREOS TO TRY

• Oreo Magic Cookie Bars
• Oreo Chocolate Chip Cookies
• Oreo Cheesecake Bars
• Cookies and Cream Blondies
• Cookies and Cream Cookies
• Oreo Brownies

Oreo Red Velvet Cookies

Jessie M

Oreo red velvet cookies are chewy and tasty red velvet cookie full of crushed oreos and white chocolate chips. Best of all the recipe is easy to make and requires no chilling.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 11 minutes mins

Course dessert

Cuisine American, Canadian

Servings 18 cookies

Equipment

• large bowl
• measuring cups/spoons
• baking pan

Ingredients

  

• 3/4 C salted butter at room temperature
• 1 C brown sugar
• 1/2 C white sugar
• 1 large egg
• 1 large egg yolk
• 1 tbsp buttermilk
• 1 & 1/2 tsp vanilla extract
• 1 tbsp red food colouring this may differ depending on the brand you use
• 2 C all purpose flour spooned and levelled*
• 1/4 C unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 3/4 C white chocolate chips plus extra for topping the cookies
• 11 regular stuffed oreos plus extra for topping the cookies

Instructions

 

• Preheat oven to 350 F and line baking sheets with parchment paper.
  11 regular stuffed oreos
• In a large zip lock bag at the oreos. Crush them into small chunks. Set aside.
• In a large bowl or stand mixer cream together butter and sugars until light and fluffy.
  3/4 C salted butter, 1 C brown sugar, 1/2 C white sugar
• Add in the egg and egg yolk. Beat until mixture is well combined.
  1 large egg, 1 large egg yolk
• Add in vanilla, buttermilk, and red food colouring. Mixing until well combined.
  1 tbsp buttermilk, 1 & 1/2 tsp vanilla extract, 1 tbsp red food colouring
• In a second bowl whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  2 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/4 tsp salt, 1/2 tsp baking soda, 1/2 tsp baking powder
• Add dry ingredients into wet and mix until just combined.
• Fold in the chocolate chips and crushed oreos.
  3/4 C white chocolate chips, 11 regular stuffed oreos
• Using a large cookie/ice cream scoop (about 3 tbsp worth of dough) drop cookie dough onto baking sheet. Leave at least 2 inches of space between cookies.
• Top the cookie dough balls with small chunks of oreo cookies.
• Bake for 10-12 minutes or until cookies are golden brown on the bottoms. The middle might seem a little soft still but will harden up after cooling. Top warm cookies with some extra white chocolate chips.
• Let cookies cool to room temperature on the pan before moving. Enjoy!

Notes

*Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.

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