Red Velvet Oreo Cookies are a simple and delicious cookie made with red velvet cake mix, white chocolate chips, and crushed Oreos. These soft and delicious cookies are made with a few ingredients and are ready just in minutes!
Try my Coffee Cookies and Raspberry Cheesecake Cookies for more delicious cookie recipes! And, if you love the ease of cooking with cake mix, be sure to try these Pumpkin Whoopie Pies!
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These red velvet Oreo cookies are happiness in every bite. Soft, chewy, and packed with flavor, each chewy red velvet cookie is bursting with chocolate flavor.
Why settle for basic when you could be sinking your teeth into these red velvet cookies. Happy baking!
You'll Love Red Velvet Oreo Cookies!
Do you love red velvet desserts? This recipe is so easy and simple that you'll want to keep your cookie jar stocked.
All you'll need is red Velvet cake mix, eggs, oil, white chocolate chips and crushed Oreos. You'll love that the texture is soft and chewy, with a bit of crunch from the Oreos.
The combination of ingredients will make this one of your new favorite recipes. Moreover, you don't need to be an experienced baker to make these either!
Ingredients You Need
- Red velvet cake mix: You can find red velvet cake mix in the baking aisle of most grocery stores.
- Eggs: The binding agent that gives structure to the cookies.
- Vegetable oil: A key component that adds moisture. You can use vegetable or canola oil here.
- Vanilla extract: The vanilla helps to bring out the sweet flavor.
- White chocolate chips: White chocolate chips adds great color and sweet flavor to these red velvet Oreo cookies. You can substitute semi sweet chocolate chips.
- Oreo cookies: Gives the cookies crunch and adds a distinctive cocoa flavor. Feel free to use the regular, or double stuffed variety here.
How To Make Red Velvet Oreo Cookies
Red Velvet Oreos Cookies are a delicious and easy treat that come together in just minutes. Firstly, start by preheating your oven and line a baking sheet with parchment paper or a nonstick mat; set aside.
Step 1. Prepare the ingredients. In a large mixing bowl, combine red velvet cake mix, eggs, vegetable oil, and vanilla extract. Then, mix with a spoon until well combined.
Step 2. Add in mix ins. Then, to the batter add in the white chocolate chips and crushed Oreos. To crush the Oreos, place them in a large zip top bag and using rolling pin or heavy pan to gently crush. Be sure to not over crush, you want fairly large pieces in the cookies.
Step 3. Fold together. Then, use a rubber spatula to fold in white chocolate chips and chopped Oreos, distributing them evenly throughout the dough.
Step 4. Scoop and bake: Using a tablespoon (or medium cookie scoop), drop portions of dough onto the prepared cookie sheet, leaving space between each cookie. You can also add extra chips and crushed Oreos to the tops of the cookies before baking.
Bake in the preheated oven on the center rack for 10-12 minutes. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Recipe Tips
- Use a consistent measuring tool, like a tablespoon, to scoop the dough. This helps create uniform cookie sizes, resulting in even baking.
- Keep a close eye on the red velvet Oreo cookies as they bake. Over-baking can make them dry, so remove them from the oven as soon as the edges are set, but the centers are still slightly soft.
- Using a food processor is a quick and easy way to get Oreo chunks.
- If you prefer a chewier cookie, slightly underbake them. For a crisper texture, leave them in the oven for an extra minute or two.
- Add a sprinkle of sea salt on top before baking for a sweet and salty contrast, or drizzle with white chocolate after they've cooled.
- For extra decadence, layer tangy cream cheese frosting on the top of the cookie and add a pinch of Oreo pieces and extra white chocolate chips on top.
Frequently Asked Questions About Red Velvet Oreo Cookies
Of course! Dark chocolate chips can offer a richer flavor. It's all about personal preference.
Store them in an airtight container at room temperature for up to 3-4 days. If you want to keep them soft, add a slice of bread to the container.
Absolutely! Baked cookies can be frozen for about 2-3 months. Be sure they are fully cooled before freezing and separate layers with parchment paper to prevent sticking.
Scoop the dough into individual cookie dough balls. Place the portions on a baking sheet lined with parchment paper. Flash freeze in the freezer for about 1-2 hours or until solid. Once the portions are frozen, transfer them to a sealed freezer bag or freezer-safe container. The cookie dough can be stored in the freezer for about 2-3 months.
More Cookie and Bar Recipes!
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Red Velvet Oreo Cookies
Ingredients
- 15.25 ounces red velvet cake mix
- 2 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 12 Oreo cookies, crushed into chunks
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and vanilla extract. Stir until well combined and a soft dough forms.
- Gently fold in the white chocolate chips and crushed Oreo cookies into the dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use a consistent measuring tool, like a tablespoon, to scoop the dough. This helps create uniform cookie sizes, resulting in even baking.
- Keep a close eye on the cookies as they bake. Overbaking can make them dry, so remove them from the oven as soon as the edges are set, but the centers are still slightly soft.
- If you prefer a chewier cookie, slightly underbake them. For a crisper texture, leave them in the oven for an extra minute or two.
- Add a sprinkle of sea salt on top before baking for a sweet and salty contrast, or drizzle with white chocolate after they've cooled.
- Storing: Store your red velvet Oreo cookies in an airtight container at room temperature for up to 3-4 days. If you want to keep them soft, add a slice of bread to the container.
- Freezing: Baked cookies can be frozen for about 2-3 months. Be sure they are fully cooled before freezing and separate layers with parchment paper to prevent sticking.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Chenee
Oreos are a fantastic addition to this cookie! The entire family loved them!
Melissa
I love how easy these cookies are to make and the texture is just perfect!
Kelley
These were so good! We made them for Valentine's Day and my kids loved them!
TAYLER ROSS
I made these cookies for both Christmas and Valentine's Day and they were a total hit! So good and easy to make!
Yay! So happy you enjoyed them 🙂