Easy Red Velvet Oreo Cookies

5 from 10 votes

A red velvet cake mix cookie is taken to the next level with the addition of chunks of Oreo cookie, white chocolate chips and mini chocolate chips.

Prep Time10

Cook Time25

Cooling Time20

Total Time51

Course: Dessert

Cuisine: American

Servings: large cookies

Calories: 335kcal

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

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.

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.