Oreo Red Velvet Cookies

These Oreo Red Velvet Cookies are thick and chewy red velvet cookies with crushed Oreo cookie pieces throughout. This is a one-bowl, no-chill recipe that is perfect all year around and especially festive during the holidays!

These cookies scream holiday fun! If you are looking for other fun holiday recipes, check out these Green Grinch Cookies for an ode to the classic character, these Red Velvet Crinkle Cookies for another fun red velvet treat, or these Reindeer Cupcakes for a super cute and festive treat to make with all ages!

Why You'll Love These Cookies

• thick, chewy, and fudgy cookies

• simple to make in one bowl with simple ingredients

• quick, no-chill recipe made in 30 minutes

• easy to make ahead and store

• inherently festive for the holiday season

Ingredients

• Unsalted Butter: Cold, unsalted butter works best for texture and flavor in these cookies.
• Light Brown Sugar & Granulated Sugar: Together, both of these sugars work to create moisture and sweetness.
• Egg: A large egg at room temperature adds to structure and creates chewier cookies.
• Cocoa Powder: This is where the cookies get part of their red velvet flavor! I use natural cocoa powder, but dutch will work too.
• All Purpose Flour: Properly-measured all purpose flour creates soft cookies. Read “Expert Tips” below for more information.
• Baking Soda: Baking soda is the leavening agent in these cookies and creates the thick, domed cookies.
• Salt: Salt brings out sweetness.
• Cornstarch: Corn starch helps the cookies stay soft and thick!
• White Distilled Vinegar: White vinegar is a staple in red velvet and adds a touch of flavor in addition to helping the baking soda do its job!
• Red Food Coloring: For a deep, red color, you'll want to use food coloring. I use Americolor Super Red because I only have to use a squeeze or two for a great color.
• Oreos: Crushed Oreo cookies are added to the dough and as a topping.

Step by Step Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper to ensure the cookies come off of the pan cleanly after baking and cooling.

STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, beat cold butter, packed light brown sugar, and granulated sugar together until smooth and combined. This should be about 2-3 minutes of mixing.

STEP 3: Add the egg to the bowl and beat on medium speed until smooth. Use a spatula to scrape down the sides and bottom of the bowl to ensure the ingredients are combined throughout.

STEP 4: Pour cocoa powder, properly-measured all purpose flour, baking soda, salt, and corn starch into the dough. Beat on low speed until smooth. Only mix until you see the dry ingredients fully disappear into the batter, as mixing past this point can create dense cookies.

STEP 5: Stir white vinegar and red food coloring into the dough. Once combined throughout, add the crushed Oreos to the dough and mix until dispersed.

STEP 6: Divide the batter into 3 ½ tablespoon-sized balls, about 75g-80g of dough per ball. If desired, stick additional crushed Oreo pieces into the tops of the cookies before baking.

STEP 7: Bake the cookies for 10-12 minutes until they are domed, slightly soft in the center, and firm around the edges. Allow the cookies to cool on the pan to firm up for about 10 minutes before transferring to a wire rack or plate.

Frequently Asked Questions

Expert Tips

• Measuring Flour: To avoid dry and dense cookies, measure flour with a kitchen scale to 187g exactly or use a spoon to transfer flour from your container to your measuring cups before using a knife to level.
• Food Coloring: Though you can use liquid food dye, I recommend using a food gel, as you’ll reach a deeper red with less coloring. I use Americolor Super Red.
• Storing: Store the cookies tightly covered, in an airtight container, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.

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