Classic red velvet flavour in cookie form, these Oreo red velvet cookies are made with Oreo chunks and crumbs and buttermilk powder to add that cream cheese frosting flavour.
The combination of brown and white sugar make these a little more like a chocolate chip cookie than a sugar cookie, and the taste is all red velvet – make these when you have a craving but don't have the time to bake a whole cake!
Blending Oreo pieces into crumbs to add to the cookie dough adds such a good extra flavour and texture boost. This recipe was originally shared on Kelly's site but she's decided that it would be a better fit here.
Recipe Rundown: Oreo Red Velvet Cookies
- Despite not being made with cream cheese, the cookies taste just like red velvet cake thanks to added buttermilk powder. That acidity plus a splash of vinegar makes for the perfect flavour.
- The texture is very similar to chocolate chip cookies, tender and chewy, but instead of chocolate chips, Oreo pieces are added.
- They're easy to make, taste great, and look beautiful.
Ingredients
You do need a few more ingredients than usual for these cookies, to translate the red velvet flavour into the cookie dough, but they're all easy to find at most grocery stores.
- Buttermilk powder: you can find this at the Bulk Barn and most grocery stores. We use buttermilk powder because too much buttermilk is needed to get the flavour, and it makes the dough too wet.
- Oreo cookies: these don't need to be branded, of course, and you can use any similar chocolate sandwich cookie for the recipe.
- Brown sugar: use light or dark brown sugar for this recipe.
- Red food colouring: gel colouring will give the best colour and most neutral flavour.
- Cocoa: this should be natural cocoa powder, not Dutch process.
- Butter: a good dairy-free butter alternative should be fine here. Look for one that comes in stick or block form (not in a tub) and chill the dough before baking if it seems very soft.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Step by Step Photos
Step 1: whisk the dry ingredients together and set aside.
Step 2: add the sugars and butter to a large mixing bowl.
Step 3: cream together, then beat in the egg and add the food colouring, vanilla, and vinegar.
Step 4: beat again to combine until evenly red.
Step 5: partly mix in the flour mixture, then add the cookie crumbs.
Step 6: mix until just combined, switching to a spatula if needed.
Step 7: divide the dough into 24 balls and gently press on a lined baking sheet.
Step 8: bake for about 10 minutes, then remove and press in the cookie pieces.
Top Tips
- Don't over mix: when mixing the wet and dry ingredients together, run the mixer just until the flour is just incorporated. Overmixing can lead to tough cookies. Mix by hand if you want to be extra sure.
- Bring it up to room temperature: room-temperature ingredients will blend more evenly into the batter, resulting in a consistent texture throughout the cookies.
- Measure carefully: use a cookie scoop or scale to ensure your cookies are all the same size for evenly baked cookies. This is optional but will make for perfectly sized cookies.
- Flatten first: using your hand to flatten the cookies slightly before baking makes for nicer rounds, but you can skip this step if you prefer.
How to Store
Storage: keep in a sealed container at room temperature for up to 5 days. Add a piece of stale bread to keep the cookies from drying out if needed.
Freezing: on the same day of baking, transfer the fully cooled cookies to an airtight container. Freeze for up to 3 months and thaw at room temperature before serving.
Freeze before baking: make the dough and divide as instructed, then freeze on lined baking sheets until frozen solid. Transfer to an airtight container and freeze for up to 2 months. Bake directly from frozen, adding a minute or two onto the baking time.
More Chocolate Cookies
- Chocolate Peppermint Crinkle Cookies
- Chocolate Marshmallow Cookies
- Walnut Chocolate Chip Cookies
- Chocolate Sandwich Cookies
If you make these Oreo Red Velvet Cookies or any other cookie recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Oreo Red Velvet Cookies
Equipment
- 2 baking sheets
- Measuring cups and spoons or digital kitchen scale
- sharp knife
- Stand mixer
Ingredients
- 16 Oreo cookies
- 1 ½ cups all-purpose flour
- ¼ cup buttermilk powder
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup butter
- ¾ cup lightly packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon white vinegar
- 1 ½ teaspoon red gel food coloring, I use Wilton’s Red No-Taste
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Roughly chop 10 of the Oreo cookies. Place the remaining 6 Oreos in a zipper-top bag and crush them using a rolling pin. Set aside.16 Oreo cookies
- Whisk together the flour, buttermilk powder, cocoa powder, baking soda, and salt in a mixing bowl. Set aside.1 ½ cups all-purpose flour, ¼ cup buttermilk powder, 2 tablespoons cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt
- Using an electric mixer, beat the butter, brown sugar, and white sugar about 1 minute. Add the egg and continue mixing until the mixture becomes light and creamy about 1 minute. Finally, mix in the white vinegar, red food coloring, and vanilla extract.½ cup butter, ¾ cup lightly packed brown sugar, ¼ cup granulated sugar, 1 large egg, 1 tablespoon white vinegar, 1 ½ teaspoon red gel food coloring, 1 ½ teaspoons vanilla extract
- Add the flour mixture to the bowl. Mix on low speed until the flour is about halfway combined. Add in the crushed Oreos (not the chopped ones) and continue to mix on low speed until the Oreos are evenly distributed and the flour is just mixed in.
- Divide the dough into 24 portions, approximately 30 grams each. Use your hands to roll the portions into balls and place them on the prepared baking sheets. Lightly wet the palm of your hand and press down gently on each ball to flatten it slightly. Place the cookies in the oven and bake for 10 minutes. The cookies should be slightly underdone in the middle to maintain their chewy texture.
- Remove the cookies from the oven and transfer them to wire racks. Immediately press the chopped Oreos into the top of each hot cookie. Cool for 10 minutes before serving.
Notes
-
- Room-temperature ingredients will blend more evenly into the batter, resulting in a consistent texture throughout the cookies.
- Use a cookie scoop or scale to ensure your cookies are all the same size for evenly baked cookies.
- When mixing the wet and dry ingredients together, run the mixer just until the flour is just incorporated. Overmixing can lead to tough cookies.
- Storage: keep in a sealed container at room temperature for up to 5 days. Add a piece of stale bread to keep the cookies from drying out if needed.
- Freezing: on the same day of baking, transfer the fully cooled cookies to an airtight container. Freeze for up to 3 months and thaw at room temperature before serving.
- Freeze before baking: make the dough and divide as instructed, then freeze on lined baking sheets until frozen solid. Transfer to an airtight container and freeze for up to 2 months. Bake directly from frozen, adding a minute or two onto the baking time.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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