Get ready for the dreamiest cookie combo yet – red velvet Oreo cookies! These red velvet cookies are loaded up with white chocolate chips and stuffed with an Oreo. And they’re made in just one bowl!
There is nothing better to me than a freshly baked gooey cookie, still warm from the oven! These red velvet cookies are made in just 1 bowl and are extra soft and chewy. No dry cookies here!
These cookies are so fun to have around Valentine’s Day or Christmas, but I love them all year round. How about switching up the Oreo inside to coordinate with whatever holiday it is?
Why you’ll love these red velvet Oreo cookies!
- They’re made in just 1 bowl, so minimal clean up for you! You can make them with a handheld mixer or in a stand mixer.
- It takes just 10 minutes to make these cookies, but you’ll need to let them chill briefly in the fridge before baking!
- You only need 12 simple ingredients that you probably already have in your pantry.
- These gooey cookies are loaded up with white chocolate chips, but you can swap them out for milk chocolate chips or more Oreo pieces!
- Each cookie is stuffed with an Oreo, making it the perfect red velvet Oreo cookie.
- I have a few tips on how to make your cookies bakery worthy!
- Flour: I have only tested this recipe with all purpose flour. If you are gluten free I suggest using gluten free all purpose 1-1 baking flour.
- Cocoa Powder: make sure to use natural or unsweetened cocoa powder, and not dutch processed cocoa powder! Dutch processed cocoa powder won’t react well with the baking soda. Not sure what your cocoa powder is? Check the ingredients! If it mentions alkali or acidity regulators then it is dutch processed.
- White Chocolate Chips: I used white chocolate chips here but you can swap them out for dark chocolate chips, milk chocolate chips, or even crushed up Oreo pieces!
- Oreos: I’m using regular Oreos here but feel free to use seasonal ones like red velvet Oreos, birthday cake, peanut butter or you can use double stuffed Oreos or golden Oreos!
- Red Food Gel: my absolute favorite food gel brand is Americolor. I used Super Red by them for these cookies, but I’ve also tested this recipe with Maroon and Tulip Red.
Step by Step Instructions
Step 1: In a large bowl with a handheld mixer, or in a stand mixer fitted with the paddle attachment, combine the room temperature butter with the white sugar and light brown sugar. Beat on medium-high speed for 2-3 minutes, until light and fluffy.
Step 2: Scrape down the sides of the bowl and then add in the egg and vanilla extract. Beat again on medium high speed for 1 minute.
Step 3: Pour in all of the dry ingredients – the flour, cocoa powder, baking soda and salt. Beat on low speed until combined. It will seem quite dry at first but will come together! If your dough really isn’t coming together after a minute, you can add up to ½ tablespoon of milk – but try to be patient before doing this! Add in the food gel, the amount totally depends on what brand you are using so add a bit and mix until it is the shade you like. Add in ½ cup of white chocolate chips and stir them in.
Step 4: Line a baking sheet with parchment paper. Use a tablespoon to scoop out 1 tablespoon of dough. Flatten the cookie dough ball with your hand and place an Oreo on top. Scoop out another tablespoon of dough and place it on top. Use your fingers to form the dough over the Oreo cookie so it is completely covered. Place on the baking sheet and repeat with the remaining dough.
Step 5: Place the baking sheet with the cookie dough balls in the fridge for about 2 hours. You can skip this step but just note the cookies will spread!
Step 6: Preheat the oven to 350°Fahrenheit/175°Celsius. Bake 7 cookies at a time, leaving a few inches between each cookie dough ball. Bake for 9-11 minutes. As soon as they come out of the oven, gently press on the remaining white chocolate chips. Enjoy!
Baking Tips & Tricks
- Measuring – I recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake! Not only that, you’re much less likely to end up with dry cookies.
- Fluff and Sprinkle Flour – if you aren’t weighing your ingredients and are using a measuring cup, then make sure to use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. If you use too much flour then the cookies will be dry instead of soft and chewy!
- White Chocolate Chips – as soon as the cookies are out of the oven, lightly press on the extra white chocolate chips to give them that bakery style look! I usually add chocolate chips on top of the cookie dough balls before baking, but because white chocolate can easily burn in the oven it is better to press them on after they have finished baking.
- Chilling – I have tested this recipe without chilling the cookies and they do spread a bit. If you really don’t have time to chill the cookies then you can bake them without chilling, just note that they won’t be as thick!
Frequently Asked Questions
As soon as the cookies are out of the oven, use a large mug or biscuit cutter to gently scoot the cookies into a perfect round shape.
If you really want these red velvet Oreo cookies asap, you don’t have to chill them – just note that they will spread and not be as thick!
I used Americolor in the shade ‘Super Red’. Different brands of food gel will have different intensities, so I recommend adding a bit at a time until it is the shade you want!
I don’t recommend it as it won’t react properly with the baking soda! Make sure you use natural cocoa powder or unsweetened cocoa powder.
When you add the dry ingredients to the wet ingredients, it will take a moment for them to come together so don’t panic! If after awhile the cookie dough is really way too dry, sandy and crumbly (as this all depends on the flour and brand of cocoa powder!) you can add up to ½ tablespoon of milk. If you do that though you will have to chill the cookie dough for 2 hours before baking so keep that in mind and only do this as a last resort!
Red Velvet Oreo Cookies
- ½ cup unsalted butter room temperature
- ½ cup white sugar
- ½ cup light brown sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 3 tablespoons cocoa powder natural cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- red food gel
- 14 Oreos
- ¾ cup white chocolate chips divided
- Line a baking sheet with parchment paper.
- In a large bowl with a handheld mixer, or in a stand mixer fitted with the paddle attachment, beat the butter with the white sugar and light brown sugar for 2-3 minutes until light and fluffy.
- Add the egg and vanilla extract and beat for 1 minute, you may need to stop the mixer and scrape the sides to make sure all of the mixture is getting combined.
- Stop the mixer and add the flour, baking soda, cocoa powder and salt. Mix on low speed until just combined. It might seem dry at all but it will eventually come together so be patient! If it really is too dry, you can add up to ½ tablespoon of milk.
- Add in your red food gel. I haven't added an amount because it totally depends on the brand you have! Add a bit at a time, mixing after each addition until it is the shade you want. Stir in ½ cup of white chocolate chips.
- Use a tablespoon to scoop out the cookie dough. Flatten that tablespoon of dough and place an Oreo on top. Scoop out another tablespoon of dough and place on top of the Oreo. Use your fingers to work the dough around the Oreo until it is completely covered. Place on the prepared baking sheet and continue with the rest of the dough.
- Chill the prepared cookie dough balls for at least 2 hours. Preheat the oven to 350°Fahrenheit/175°Celsius. Bake the cookies 7 cookie dough balls at a time, leaving a few inches around each cookie. Bake for 9-11 minutes. Once out of the oven, take the remaining white chocolate chips and gently press them on top of each baked cookie.