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Red Velvet Cookies with White Chocolate Chips and Oreos

Soft and chewy red velvet cookies loaded with creamy white chocolate chips and crunchy Oreo pieces. These easy cookies are rich, fudgy, and perfect for holidays, parties, or a cozy dessert.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 18 Cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • * 2 cups all-purpose flour
  • * 1 tablespoon unsweetened cocoa powder
  • * 1 teaspoon baking soda
  • * ½ teaspoon salt
Wet Ingredients
  • * ½ cup unsalted butter softened
  • * ¾ cup granulated sugar
  • * ¼ cup brown sugar
  • * 1 large egg
  • * 1 teaspoon vanilla extract
  • * 1 tablespoon red food coloring
Mix-ins
  • * ¾ cup white chocolate chips
  • * 8 Oreo cookies roughly crushed

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Cookie scoop
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a separate bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
  4. Add the egg, vanilla extract, and red food coloring. Mix until smooth.
  5. Gradually add the dry ingredients and mix just until combined.
  6. Fold in the white chocolate chips and crushed Oreo cookies.
  7. Scoop the dough into balls and place them on the prepared baking sheet, leaving space between each cookie.
  8. Bake for 9–11 minutes. The centers should still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
  10. For an extra bakery-style look, press a few white chocolate chips and Oreo pieces on top while the cookies are still warm.
    11. Use softened butter: Let the butter soften at room temperature, but avoid melting it. This helps the cookies stay thick and chewy.
    Chill the dough: Refrigerate the cookie dough for 30–60 minutes before baking. This prevents the cookies from spreading too much.
    Don’t overmix: Mix the dough just until the flour is incorporated to keep the cookies soft and tender.
    Add extra toppings: Press a few white chocolate chips and Oreo pieces onto the cookies immediately after baking for a bakery-style finish
    Don’t overbake: Take the cookies out when the edges are set but the centers still look slightly soft. They will continue to bake as they cool.

Notes

Cool before serving: Let the cookies rest on the baking sheet for about 10 minutes before transferring them to a cooling rack.