Introduction
You get the best of both worlds in one bite with these Easy Red Velvet Oreo Cookies. They combine the rich, chocolatey flavor of red velvet with the iconic crunch of Oreo cookies and melty chocolate chips. It’s a stunning, festive, and incredibly simple cookie that uses a boxed mix for foolproof results.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 large 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 your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, combine the red velvet cake mix and all-purpose flour, whisking to remove any lumps.
- Add the melted butter, eggs, and sour cream to the dry ingredients. Mix with a sturdy spoon or spatula until a thick, cohesive dough forms.
- Gently fold in the Oreo chunks, white chocolate chips, and mini semi-sweet chocolate chips until evenly distributed, being careful not to over-mix.
- Scoop 12 large dough balls (about 3 tablespoons each) onto your prepared baking sheets, spacing them at least 2 inches apart. Press the reserved Oreo chunks and a few extra chocolate chips onto the tops of each dough ball.
- Bake for 10-12 minutes, or until the edges are set. The centers will still look soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Cookie Sandwich: Once cooled, sandwich two cookies together with cream cheese frosting or vanilla ice cream.
- Thumbprint Style: Before baking, make a small indentation in the center of each dough ball and fill it with a dollop of cream cheese frosting after baking.
- More Crunch: Use a rolling pin to crush the Oreos into finer crumbs and mix them into the dough for more consistent texture throughout.
- Muffin Top Cookie: Press the dough balls into a greased muffin tin and bake for a perfectly round, thick cookie with crisp edges.
Tips for Success
- Use a kitchen scale to measure your flour for the most accurate results. If using measuring cups, fluff the flour, spoon it into the cup, and level it off.
- For a fudgier cookie, chill the dough for 30 minutes before scooping and baking.
- Melt your butter and let it cool slightly before adding to avoid cooking the eggs.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat and restore that fresh-from-the-oven feel, microwave a cookie for 10-15 seconds or warm it in a 300°F oven for 5 minutes.
FAQ
Can I use regular Oreos instead of Thin Oreos?
Yes, you can. Use about 12-15 regular Oreos and chop them into chunks. The texture will be slightly chunkier.
Why is there sour cream in the recipe?
The sour cream adds moisture and a slight tang, which balances the sweetness and creates a softer, more tender cookie crumb.
Can I make the cookie dough ahead of time?
Yes. You can scoop the dough balls, place them on a baking sheet, and freeze them solid. Then transfer them to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the bake time.
My dough seems too sticky to handle. What should I do?
The dough is meant to be quite soft. If it’s too sticky to scoop easily, chill it in the refrigerator for 20-30 minutes to firm it up slightly.
Can I omit the chocolate chips?
Absolutely. You can make them with just Oreo chunks, or substitute the chocolate chips with another mix-in like chopped nuts or toffee bits.
Why did my cookies turn out cakey?
This can happen if the dough is over-mixed, or if you used a cake mix with pudding in the mix. Gently folding the ingredients until just combined helps prevent a cakey texture.