Easy Red Velvet Oreo Cookies
The combination of red velvet and Oreo in this Easy Red Velvet Oreo Cookies recipe is magical. Not only are these cookies totally gorgeous but they can be made in under an hour and there is no dough chilling required.
Do you love red velvet cookies? Try these Red Velvet Sandwich Cookies!
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Tips & tricks to achieve the most delicious cookies of your life!
Why this Recipe Works
Using a red velvet cake mix for the base of this cookie not only gives them a gorgeous red color and flavor but it also gives them an amazingly soft texture. Much like these Red Velvet Sheet Cake Cookies.
Adding extra flour to the cookie dough adds structure to the cookie while the sour cream balances the sweetness.
The combination is a super simple cookie that tastes like a million bucks.
What goes into this Recipe
- Red Velvet Cake Mix: Using red velvet cake mix for the base of this cookie gives the cookie the perfect start.
- All Purpose Flour: Added to the cookie dough to give the cookie nice structure for a large thick cookie.
- Eggs: The perfect ingredient to help bind all of the other ingredients together.
- Butter: Melted and added to the cookie dough for a cookie that is tender and delicious.
- Sour Cream: Another wonderful ingredient for adding softness to the finished product and balancing the sweetness. It is also added to this Black & White Half Moon Cookies Recipe.
- Oreo Thins: Chunks of this thin cookie are added to the red velvet cookie dough for a deep chocolate flavor and crunch.
- White and Semi-Sweet Chocolate Chips: The final addition to give the cookies another layer of chocolate flavor and awesome color contrast.
See recipe card for full information on ingredients and quantities.
Variations and Substitutions
- Cake Mix- If you don’t like red velvet cake mix, use a chocolate cake mix in place of it. Using a chocolate cake mix will still give the cookies a wonderful chocolate flavor.
- Oreo Cookies- This recipe calls for Thin Oreos but any kind of Oreo or flavor would be delicious. Try Golden Oreo, Mint or Dark Chocolate for a fun twist.
- Chocolate Chips- Combining white chocolate chips with mini semi-sweet chocolate chips is fabulous but any combination would work. Try dark chocolate with milk chocolate for a deep chocolate taste.
How to make this Red Velvet Oreo Cookies with a Cake Mix
1. Combine the red velvet cake mix with flour and whisk to combine. Then add the wet ingredients and mix until the dough is thick. Add Oreo chunks, white chocolate chips and semi-sweet chocolate chips and mix until evenly incorporated.
2. Use a 1/4 measuring cup, measure out the cookie dough and form them into a disc. Place the cookie dough onto a silicone {or parchment} lined baking sheet. Add additional Oreo cookie chunks, white chocolate chips and mini semi-sweet chocolate chips to the top of the cookie to create a beautiful top.
3. Bake the cookies in a 350 degree oven for 10-12 minutes or until the cookies are set around the edges. Note: The middle may appear to be a bit underdone.
4. Allow the cookies to cool completely on the baking sheet. The residual heat from the baking sheet will continue to bake the cookies slightly and set them up perfectly.
Expert Tips
- Whisk the red velvet cake mix and flour together before adding the wet ingredients.
- Add additional chunks of Oreo cookies, white chocolate chips and mini semi-sweet chocolate chips to the top of each cookie before baking. This will give you a gorgeous cookie that is full of toppings.
- Don’t over bake the cookies. Bake the cookies until they are set around the edges and still soft in the middle. Remove from the oven and allow the cookies to cool on the baking sheet. The residual heat from the baking sheet will help the cookies set up perfectly.
- If you want to bake smaller cookies, use a medium cookie scoop and bake the cookies for 8-10 minutes. Doing so will result in a yield of 20-22 smaller cookies.
Recipe FAQs
Yes. The Oreo cookies in this recipe can be replaced with any kind of sandwich cookie that you like. Experiment with different flavors for a fun twist.
The best way to store red velvet cookies is in an airtight container either at room temperature or in the refrigerator. They will last up to 3 days at room temperature and a day or so longer in the refrigerator.
These Red Velvet Oreo Cookies freeze beautifully for up to 3 months. Store them in an airtight container with layers of parchment {or wax paper} between cookies so that they do not stick together.
There are a few ways to achieve perfectly round cookies. Forming them into a disc like we do in this recipe and the Salted Caramel Cheesecake Cookies works great.
Another way to get a round cookie is to use a cookie scoop. If that doesn’t work there is something you can do after baking and while the cookies are still warm.
Use a round cookie cutter that is larger than the cookies. Place the cookie cutter over the misshapen cookie and rotate in a circular motion. This will help the cookie go back into a circle shape.
Do you love cake mix cookies? Try these awesome recipes!
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Easy Red Velvet Oreo Cookies
Ingredients
- 1 box red velvet cake mix {15.25 ounces}
- ⅔ cup all purpose flour
- 2 eggs
- ⅓ cup butter {melted}
- 2 Tablespoons sour cream
- 1 cup Thin Oreo Cookie chunks {about 18 Oreos}-save a few chunks for top of cookie
- ¼ cup white chocolate chips -plus extra for the top of cookie
- 2 Tablespoons mini semi-sweet chocolate chips -plus extra for the top of the cookie
Instructions
- Preheat the oven to 350°.
- Combine cake mix and flour in a medium bowl, whisk {or sift} together. Add eggs, melted butter and sour cream. Mix using a hand held {or stand} mixer until you have a thick dough. Add Oreo cookie chunks, white chocolate chips and semi-sweet mini chocolate chips to the cookie dough and mix until they are evenly distributed in the dough.
- Using a 1/4 cup, measure out 12 cookies. Use your hands to press the cookie dough into a disc that is a thick round circle. Bake 6 cookies at a time. Place the cookie on a silicone mat {or parchment} lined baking sheet for 10-12 minutes or until set.
- Remove cookies from the oven, add a few extra Oreo chunks, white chocolate chips and mini chocolate chips to the top of each cookie and allow them to cool completely on the baking sheet.
- Store cookies once they are cooled in an airtight container for up to 4 days at room temperature or 5 days in the refrigerator. They can also be frozen for up to 3 months.
Notes
- To make smaller cookies use a medium cookie scoop and bake for 8-10 minutes.
- If you don’t have Oreo Thins, use another flavor of Oreos {sandwich cookies} that you have on hand or like.
- Substitute dark chocolate or bittersweet chocolate chips for a flavor twist.
- Be sure that the cookies are completely cooled before storing in an airtight container.
Nutrition
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