• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Savor The Spoonful
  • Recipes
  • Resources
  • About
  • Work With Me
    • Portfolio
    • Client Inquiry Form
    • One-on-One Coaching
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Services
  • Coaching
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Services
    • Coaching
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Cookies

    Crushed Oreo Red Velvet Cookies

    Published: Feb 12, 2023 by Samantha Ensinger · 2 Comments

    Jump to Recipe Print Recipe
    multiple oreo red velvet cookies shown from above on a marble surface.

    These crushed Oreo red velvet cookies have soft, chewy centers and chunks of Oreos in every bite. Their rich chocolate red velvet flavor pairs perfectly with the sweet and creamy Oreo filling. Best of all, this recipe is easy to make in one bowl and the cookies are ready to eat in 20 minutes.

    multiple oreo red velvet cookies on a marble surface, with crushed oreos showing on the tops of the cookies.

    Red velvet cookies make the perfect dessert for Valentine's Day with their festive deep red color. You can easily make this recipe gluten-free and dairy-free with some simple swaps. No matter what, they taste delicious!

    If you love red velvet, you have to give these red velvet cake mix brownies a try sometime, too. You can't beat the flavor!

    Jump to:
    • Why You'll Love These Cookies
    • Ingredients
    • Step-by-Step Instructions
    • Expert Baking Tips
    • Cookie Variations
    • Frequently Asked Questions
    • Storing & Freezing
    • More Chocolate Dessert Recipes
    • Recipe

    Why You'll Love These Cookies

    • Quick & Easy - You only need one mixing bowl and 20 minutes to make this recipe!
    • Oreo Stuffed - The cookie dough is stuffed with crushed Oreos, giving the perfect balance of crunchy and chewy bites throughout the cookies.
    • Red Velvet Flavor - Red velvet is a delicious flavor of dark chocolate with some added sweetness and tanginess. The Oreo cookie filling mixed throughout the cookies adds a sweet cream cheese flavor, which takes red velvet to the next level.
    • Soft & Chewy - The edges of the cookies are firm enough to hold, but the centers are moist, soft, and chewy for the perfect texture!

    Ingredients

    These cookies aren't complicated. You probably have most of the ingredients in your pantry already. Below are helpful notes about some of the ingredients to ensure the cookies come out perfectly every time:

    all ingredients to make the cookies are prepared in small dishes on a marble surface, shown from above.
    • Butter - Use unsalted butter that is slightly softened, but not melted. For dairy-free cookies, use vegan stick butter instead.
    • Brown Sugar - This adds moisture and sweetness to the cookies, enhancing the chocolate red velvet flavor.
    • Granulated Sugar - Granulated sugar complements the brown sugar to create a well-rounded, perfectly-sweet flavor to the cookies.
    • Egg - Egg binds the ingredients together. I have not tested the cookies without egg.
    • Vanilla Extract - Use pure vanilla extract for best results.
    • Red Food Coloring - Liquid red food coloring is ideal. Different brands will have different pigmentation, so you may have to use less or more to achieve the desired deep red color.
    • Flour - All-purpose flour yields great results. For a gluten-free version, use gluten-free all-purpose flour or your favorite gluten-free 1:1 flour blend.
    • Cacao Powder - Unsweetened cacao powder gives the cookies their classic chocolate flavor. Dark cocoa powder or dutch-process cocoa also works well.
    • Crushed Oreo Cookies - You need about 15 Oreos to make these cookies. Crush them into small bite-sized pieces before mixing them into the cookie dough.

    Remember to see the recipe card at the bottom of the post for ingredient quantities.

    Step-by-Step Instructions

    Below are step-by-step instructions for how to make red velvet oreo cookies:

    mixing the butter and sugars in a large mixing bowl, shown from above.

    STEP 1: In a large mixing bowl, use an electric hand mixer to mix the butter, brown sugar, and granulated sugar until light and fluffy (about 1-2 minutes).

    red cookie dough mixture to make red velvet cookies.

    STEP 2: Mix in the egg, vanilla extract, and red food coloring until fully combined. If necessary, add more food coloring to achieve a bright red color.

    a bowl of red cookie dough with flour and cacao powder on top, about to be mixed in.

    STEP 3: Add the dry ingredients and mix on low speed until just combined. Be careful not to over-mix the dough!

    folding crushed oreos into the cookie dough with a rubber spatula.

    STEP 4: Then, use a rubber spatula to gently fold the crushed Oreos into the cookie dough. Don't overdo it or you'll break up the Oreos too much.

    a baking sheet with balls of red velvet oreo cookie dough, spaced apart, ready to bake.

    STEP 5: Use a medium cookie scoop to form evenly-sized balls of dough. Place the dough balls on a baking sheet lined with parchment paper. Make sure they are spaced 2-3 inches apart.

    a woman pressing extra chunks of oreo into the tops of the cookie dough balls before baking.

    STEP 6: If you want to, press additional chunks of Oreos into the tops of the cookie dough balls before baking. The Oreos will show on the tops of the cookies nicely after baking.

    STEP 7: Bake the cookies at 350°F for 8-10 minutes. The edges will appear set, but the centers will be soft and chewy. Remove the cookies from the oven and allow them to cool for at least 5 minutes on the baking sheet to finish setting up.

    Then, transfer the cookies to a cooling rack. Enjoy!

    TIP: You can crush the Oreo cookies with your hands, or put them in a Ziploc bag and crush them all at once. Either way works well!

    close up of a red velvet cookie with chunks of chopped oreos in the top.

    Expert Baking Tips

    • Properly measure the flour - Don't scoop or pack flour into the measuring cup or you'll end up with dry and thick cookies. To ensure the cookies are soft and chewy, spoon flour into the measuring cup and use a knife to level off the top.
    • Fold in the Oreos - Don't use a mixer to add the Oreos. Use a rubber spatula to gently fold them into the dough so they don't get too crushed.
    • Don't over bake - Remove the cookies from the oven when the edges appear set. You don't want to bake them too long or you risk drying them out.
    • Allow the cookies to cool - Let the cookies cool on the baking sheet for at least five minutes so the centers can set up nicely.

    Cookie Variations

    • Dairy-Free - Most Oreos are dairy-free and vegan. Use vegan butter and this recipe easily becomes dairy-free. I recommend vegan stick butter, not a spread.
    • Gluten-Free - Use Gluten-Free Oreos and replace the flour with gluten-free all-purpose flour (or gluten-free 1:1 flour blend).
    • Extra Creamy - Use Double-Stuf Oreos instead of regular Oreos. The creamy filling adds extra sweetness to the cookies.

    Try making these homemade vegan oreos sometime. They're so much fun!

    a stack of four red velvet cookies with chunks of oreo peeking out of the side. Shown from the side, with a moist inside texture.

    Frequently Asked Questions

    What flavor is red velvet oreo?

    Red velvet oreo is a delicious flavor combination. Red velvet cookies are typically made with cocoa powder, which gives them a deep, dark chocolate taste. Adding crushed Oreos adds even more chocolate flavor and the Oreo filling provides a delicious and sweet cream cheese-like flavor to the red velvet cookies.

    Are red velvet Oreos discontinued?

    As of 2020, Oreo discontinued their red velvet-flavored cookies to make room for new flavor releases. However, this cookie recipe uses traditional chocolate oreo cookies and pairs them with red velvet cookie dough to create delicious, homemade red velvet oreo cookies.

    What oreos should I use for these cookies?

    I use Regular Oreo cookies with great results, but Double-Stuf Oreos and Chocolate Oreos work well too. I would avoid using fruit-flavored Oreos, but most other varieties pair nicely with the red velvet flavor.

    Are Oreos gluten-free?

    No, traditional Oreos are not gluten-free. They contain wheat flour, which is a gluten-containing ingredient. However, Oreo does make Gluten-Free Oreo cookies in Regular and Double-Stuf versions now, which are gluten-free.

    Are Oreos dairy-free?

    Yes! Despite their creamy filling, Oreos are in fact dairy-free and vegan. This cookie recipe easily becomes dairy-free if you use vegan butter.

    a dozen red velvet cookies with oreos on top, shown from above on a marble table.

    Storing & Freezing

    Store leftover red velvet cookies in an airtight container at room temperature for 5-7 days. This keeps them moist and chewy.

    To freeze leftover baked cookies, place them in a freezer-safe, airtight container. They freeze nicely for 2-3 months. Remember to thaw them at room temperature before enjoying them again.

    More Chocolate Dessert Recipes

    • a stack of vegan oreos
      Vegan Oreos
    • a stack of three fudgy red velvet cake mix brownies on a tray.
      Fudgy Red Velvet Cake Mix Brownies (Easy!)
    • a few heart shaped chocolate chip cookies on a pink surface
      Heart Shaped Chocolate Chip Cookies
    • a gluten-free chocolate chip cookie on a tray with chocolate chips inside
      Easy Gluten-Free Double Chocolate Chip Cookies

    Did you make these easy crushed oreo red velvet cookies? Please leave a star rating and review below. This supports my blog immensely and really helps other readers! If you post a photo of your cookies on Instagram and tag me, I would love to share it. To stay updated with the newest recipes, please join my email list and follow me on Pinterest. Happy baking!

    Recipe

    multiple oreo red velvet cookies shown from above with chunks of oreos baked into the tops of the cookies.

    Crushed Oreo Red Velvet Cookies

    Samantha Ensinger
    These Oreo red velvet cookies are soft, chewy, and stuffed with crushed Oreos in every bite. They're easy to make in one bowl and ready to eat in 20 minutes! Their rich chocolate red velvet flavor pairs perfectly with the sweet, creamy Oreo filling. Delicious!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Dessert
    Cuisine American
    Servings 16 cookies
    Calories 198 kcal

    Equipment

    • 2 Large Baking Sheets lined with parchment paper
    • 1 Large Mixing Bowl
    • 1 Electric Hand Mixer (or Stand Mixer)
    • 1 Medium Cookie Scoop (about 1.5 tablespoons)

    Ingredients
      

    • ½ cup unsalted butter, slightly softened (see notes for DF option)
    • ¾ cup light brown sugar lightly packed
    • ¼ cup granulated sugar
    • 1 large egg
    • 2 teaspoons pure vanilla extract
    • 1-3 teaspoons liquid red food coloring
    • 1 ½ cup all-purpose flour (see notes for GF option)
    • 3 tablespoons unsweetened cacao powder or dark cocoa powder
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • 15 crushed oreo cookies

    Instructions
     

    • Preheat the oven to 350°F and line two baking sheets with parchment paper (or spray thoroughly with non-stick cooking spray). Set aside.
    • Set aside about 15 oreo cookies and use your hands to crush them into small bite-sized chunks. If easier, you can crush the oreos in a ziploc bag. Set the crushed oreo cookies aside for later.
      15 crushed oreo cookies
    • In a stand mixer or large mixing bowl with an electric hand mixer, mix the slightly softened butter, brown sugar, and granulated sugar together until light and fluffy. This usually takes 1-2 minutes.
      ½ cup unsalted butter, slightly softened, ¾ cup light brown sugar, ¼ cup granulated sugar
    • Beat in the egg and vanilla extract until combined. Then, mix in the red food coloring one teaspoon at a time. Depending on your food coloring, you may have to add more to achieve a bright red color.
      1 large egg, 2 teaspoons pure vanilla extract, 1-3 teaspoons liquid red food coloring
    • Add the dry ingredients and mix on low speed until well incorporated. The dough will be quite thick, but do not over-mix!
      1 ½ cup all-purpose flour, 3 tablespoons unsweetened cacao powder, ½ teaspoon salt, ½ teaspoon baking soda
    • Use a rubber spatula to gently fold the crushed oreo cookies into the dough until just combined. Do not mix too much or the oreos will break up too much.
      15 crushed oreo cookies
    • Use a medium cookie scoop (about 1.5 tablespoons) to form evenly-sized balls of cookie dough. Place the dough balls on the baking sheet, leaving 2-3 inches between each ball to allow for spreading.
    • Press additional chunks of oreo cookies into the top of the dough balls before baking, if desired.
    • Bake the cookies (one sheet at a time) for 8-10 minutes. They will spread and appear firm around the edges. Don't worry if the centers seem under-baked; they will continue to set up on the baking sheet as they cool. It is better to under-bake them slightly so they are soft and chewy.
    • Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy!

    Notes

    Storage: Store leftover red velvet cookies in an airtight container at room temperature for 5-7 days to keep them soft and moist. To freeze the cookies, place them in an airtight, freezer-safe container to freeze for up to 3 months. Allow them to thaw at room temperature before enjoying them again.
    Dairy-Free Option: Oreo cookies are dairy-free, so all you need to do to make this recipe dairy-free is use vegan butter instead. For best results, I recommend using vegan stick butter instead of a butter spread. Note: Oreos list dairy as a cross-contact, so be mindful of this if you have a severe dairy allergy.
    Gluten-Free Option: Use gluten-free Oreos and replace the all-purpose flour with gluten-free all-purpose flour. A 1:1 flour blend with xanthan gum is ideal. 
    Food Coloring: Liquid red food coloring is recommended to gel, however, you can experiment with either. Different brands of red food coloring provide different levels of pigmentation. Add one teaspoon at a time to ensure you don't overdo it. If the dough looks pink, add more food coloring one teaspoon at a time to achieve a bright red color.
    Cacao vs. Cocoa Powder: Unsweetened cacao powder is recommended for best results, but you may also use dutch-processed cocoa powder or "dark" cocoa powder. Low-quality cocoa powders that are light in color are not recommended because they will not provide enough chocolate flavor or deep color to the red velvet cookies.
    Share on Facebook Share by Email Pin Recipe
    « 3-Ingredient Peanut Butter Blossoms (Quick & Easy!)
    Healthy Banana Blueberry Oatmeal Muffins »

    Reader Interactions

    Comments

    1. Autumn says

      February 12, 2023 at 6:33 pm

      5 stars
      These cookies are so good! I love making red velvet desserts around this time of year, for Valentine's Day especially. The cookies look thick in the pictures but are actually nice and soft and chewy as described. The centers are amazing!! I used Double-Stuf Oreos and vegan butter so they were dairy-free and they came out perfect. I'll definitely be coming back to this recipe every year. Thank you!

      Reply
      • Samantha Ensinger says

        February 12, 2023 at 6:36 pm

        Hi Autumn,
        Thank you for such kind words about these cookies! I'm thrilled that they came out well for you and that you were able to make them dairy-free with great results. Double-Stuf Oreos sound like a delicious choice! Happy Valentine's Day!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    about samantha

    Samantha, owner of savor the spoonful

    Hi, I'm Samantha! I created Savor The Spoonful during my sophomore year of college with the goal of sharing dietary-friendly recipes that are truly delicious. I'm passionate about inspiring others to live a life without food rules and dieting. That means enjoying desserts like these, and having fun while doing so. Learn more about me.

    subscribe to our newsletter

    trending new recipes

    • close-up of a healthy banana blueberry muffin with purple blueberries inside.
      Healthy Banana Blueberry Oatmeal Muffins
    • a stack of three fudgy red velvet cake mix brownies on a tray.
      Fudgy Red Velvet Cake Mix Brownies (Easy!)
    • A big stack of chocolate chip cookies without brown sugar on a wire tray. Chocolate chips are melting inside the cookies.
      Chocolate Chip Cookies Without Brown Sugar
    • A dozen lucky charms cookies on a wire tray, with lucky charms marshmallows on top.
      Lucky Charms Cookies
    • a stack of oat milk pancakes with a forkful missing, showing the fluffy texture inside.
      Fluffy Oat Milk Pancakes (Dairy-Free)
    • A loaf of four ingredient banana bread on a cutting board, sliced into multiple slices, showing soft texture.
      Healthy 4-Ingredient Banana Bread

    let's work together

    Need food or product photography, videography, recipe development, sponsored content, or something else? Let's partner together. Learn more about what we offer.

    most popular recipes

    • many peanut butter oatmeal balls on parchment paper, shown from above.
      3-Ingredient Peanut Butter Oatmeal Balls (Vegan)
    • vegan lemon cookies on a tray.
      Vegan Lemon Cookies
    • two jars of birthday cake overnight oats with coconut whipped cream and rainbow sprinkles.
      Birthday Cake Overnight Oats
    • a blueberry muffin with a bite taken out
      Blueberry Applesauce Muffins
    • almond flour peanut butter cookies on parchment paper
      3-Ingredient Almond Flour Peanut Butter Cookies
    • a stack of two vegan protein waffles with fresh blueberries and maple syrup on top.
      Healthy Vegan Protein Waffles (No Banana)

    coaching for food bloggers and photographers

    I offer tailored, one-on-one coaching for entry-level food bloggers and food photographers wanting to turn their passion into a revenue-generating business. Book your free discovery call.

    spring & easter recipes

    • a stack of two vegan raspberry muffins.
      Healthy Vegan Raspberry Muffins (Oil-Free)
    • a slice of gluten free key lime pie with lime zest on top
      Gluten-Free Key Lime Pie
    • a strawberry filled cupcake with strawberry filling and pink strawberry buttercream frosting
      Strawberry Filled Cupcakes
    • Blackberry Lemon Bread
    • Vegan Blackberry Muffins
    • a stack of peach cobbler pancakes on a plate with fresh peaches and maple syrup on top.
      Vegan Peach Cobbler Pancakes

    customizable media kit template

    I created a customizable media kit template to make it super easy for you to pitch brands and land partnerships! Get the media kit template.

    gluten-free favorites

    • four brownie blondies turned on their side, showing the chocolate blondie swirl of the bars.
      Brownie Blondies (Gluten-Free)
    • a stack of gluten free pumpkin cookies
      Gluten Free Pumpkin Cookies
    • a small white bowl with a dozen small no-bake cookie dough bites in a pile, with chocolate chips inside each ball.
      Edible No Bake Cookie Dough Bites
    • healthy banana oatmeal cookies on parchment paper with chocolate chips.
      Easy 4-Ingredient Banana Oatmeal Cookies
    • thumbprint cookies with icing in the center.
      Thumbprint Cookies With Icing
    • close up of peanut butter blossoms on a wire tray with glistening hershey kisses.
      3-Ingredient Peanut Butter Blossoms (Quick & Easy!)

    popular vegan treats

    • healthy 2-ingredient peanut butter cookies on a tray.
      2-Ingredient Peanut Butter Cookies (No Egg)
    • a stack of vegan funfetti sugar cookies.
      Vegan Funfetti Sugar Cookies (No Chill)
    • vegan pound cake with fresh strawberries and blueberries on top.
      Gluten Free Vegan Pound Cake
    • Vegan Cinnamon Pop Tarts
    • a sweet potato pie with coconut whipped cream on top
      Vegan Sweet Potato Pie
    • many green matcha scones on parchment paper with glaze.
      Matcha Scones

    Footer

    ↑ back to top

    about

    • about
    • recipes
    • resources
    • portfolio

    disclaimers

    • privacy policy
    • terms & conditions
    • accessibility statement
    • copyright policy

    contact

    • contact
    • work with me
    • client inquiry form
    • one-on-one coaching
    • media kit template
    • Instagram
    • Pinterest
    • Facebook
    • Mail

    Copyright © 2022 Samantha Ensinger | Savor The Spoonful