These cookies are amazing if you are a fan of red velvet and oreos! They are the best of both worlds and taste amazing! Once baked, these cookies are soft in the center, a little crisp around the edges, and packed with melty white chocolate chips and crushed Oreos that gave the perfect little crunch.
The color of these are amazing! Meaning they are perfect for Valentines, Galentines and even Christmas! They are the perfect festive treat but can obviously be enjoyed all year round!
Here’s how to make them…
Why You’ll Love It
- They’re soft in the middle, with crunchy Oreo bits in every bite.
- No chilling, no complicated steps, just mix, scoop, bake.
- They look bakery-level impressive with minimal effort.
- Your kitchen will smell like cocoa and warm vanilla cookies.
- Perfect for Valentine’s Day, birthdays, or honestly just because you can.
Ingredients For These Red Velvet Oreo Cookies
Butter – Half a cup, softened. I usually forget to take mine out early, so the microwave “five seconds and hope for the best” trick works fine.
Granulated sugar – Three-quarters of a cup for that classic cookie sweetness.
Light brown sugar – A quarter cup adds that deep caramel chew.
Egg – One large, room temp if you can manage it (but cold won’t ruin your day).
Vanilla extract – One teaspoon, or a little splash extra if you’re feeling it.
Vinegar – Just half a teaspoon, the secret red velvet touch that reacts with baking soda for a soft texture.
Red food coloring – One to two teaspoons depending on how bold you want the color.
All-purpose flour – One and a half cups, the solid foundation for that perfect crumb.
Cocoa powder – About two tablespoons, just enough to taste chocolatey without overpowering the red velvet flavor.
Baking soda – One teaspoon for a light rise.
Salt – A pinch (or technically a quarter teaspoon) to balance everything out.
Crushed Oreos – Roughly a cup, or six to seven cookies chopped into chunks. Don’t over-crush them — you want texture.
White chocolate chips – Half a cup for that sweet creamy contrast, plus a few extra for pressing on top after baking.
How To Make These Red Velvet Oreo Cookies
Preheat Your Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Up Ingredients
In one bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set that aside while you handle the good stuff.
In a large bowl, beat together the butter, granulated sugar, and brown sugar until smooth and fluffy – about a minute or so. It should look creamy.
Add in the egg, vanilla, vinegar, and food coloring. Mix until it turns that gorgeous red you know is going to bake up beautifully.
Gradually add the dry ingredients into the wet. Stir until you can’t see any more flour streaks, don’t overmix, or you’ll lose that soft center.
Fold In Oreos & White Chocolate Chips
Fold in the chopped Oreos and white chocolate chips. The dough should look slightly thick and speckled with cookie bits.
Scoop Out Your Dough
Scoop out about one and a half tablespoons of dough (a medium cookie scoop works great) and drop them onto your baking sheet. Leave a little space, they spread just a bit.
Bake Your Cookies
Bake for 9–11 minutes, just until the edges look set and the centers still seem a little soft. That’s the sweet spot for chewy cookies.
Add Some More Oreo Chunks
Once they’re out of the oven, press a few extra Oreo chunks and white chocolate chips on top. It makes them look bakery-pretty, and honestly, that little detail feels satisfying.
Cool Them
Let them cool on the pan for about five minutes before transferring to a wire rack. Or eat one warm, no judgment.
Tips & FAQs
Can I skip the food coloring?
Sure! They’ll still taste amazing, just less “red velvet” and more “cookies with a personality.”
How long do they stay soft?
About three to four days in an airtight container, if they last that long.
Can I use Double Stuf Oreos?
Absolutely. The extra filling melts a little into the dough — not a bad thing.
Can I freeze the dough?
Yes! Scoop and freeze the dough balls, then bake from frozen when you need a cookie fix. Just add an extra minute or two.
Do I have to use white chocolate chips?
Nope. You can swap for milk or dark chocolate, but the white chocolate gives that classic red velvet look.
