Name: Red Velvet “Oreo” Cookies: A Cookie Sandwich Worth Obsessing Over
Total time: PT1920.0S
Yield: 12
Ingredients: 2 cup All-Purpose Flour; 1/4 cup Unsweetened Cocoa Powder; 1/2 teaspoon Baking Soda; 1/2 teaspoon Baking Powder; 1/2 teaspoon Kosher Salt; 1 cup Unsalted Butter; 1 cup Granulated Sugar; 1 Egg; 1 teaspoon Vanilla Extract; 1 teaspoon Red Food Coloring; 10 Oreo® Chocolate Sandwich Cookies; 8 ounce Cream Cheese; 4 ounce Unsalted Butter; 16 ounce Powdered Confectioners Sugar; 2 tablespoon Heavy Cream; 1 Vanilla Bean Pod

Love This Recipe?

Imagine the chewiness of a red velvet cookie, the crunch of crushed Oreos, and a rich, tangy cream cheese filling—all coming together in one ridiculously decadent cookie sandwich. These Red Velvet "Oreo" Cookies take the best parts of classic red velvet cake, Oreos, and whoopie pies and mash them into one epic bite. Bold in color, flavor, and texture, they’re crackly on the outside, soft in the middle, and stuffed with creamy goodness.

Whether you’re making them for a celebration, a late-night snack, or just because life demands more stuffed cookies, these will not disappoint.

How to Make Red Velvet "Oreo" Cookies

Ingredient Insights & Substitutions

Cocoa Powder – Gives the signature red velvet flavor, which is a subtle chocolate base with a bit of tang. Use Dutch-process cocoa for a deeper, smoother chocolate note.
Red Food Coloring – Essential for that bold, deep red color. Liquid food coloring works, but for a vibrant, bakery-style hue, gel food coloring is the way to go.
Oreo Cookies – Roughly chopped and folded into the dough for extra crunch. Feeling adventurous? Swap in Golden Oreos, red velvet Oreos (yes, they exist!), or even crushed chocolate wafer cookies.
Cream Cheese Filling – The tangy, creamy center balances the sweetness of the cookies. A vanilla bean takes it up a notch, but vanilla extract works just as well.
Heavy Cream – Helps smooth out the filling and keep it light and pipeable. You can swap in milk, but the richness of heavy cream makes a difference.

Tips & Suggestions

Chill That Dough! – Refrigerating the dough solidifies the butter, preventing the cookies from spreading too much. Don’t skip this step unless you like sad, flat cookies.
Want a Softer Cookie? – Underbake slightly (10 minutes max) for a chewier texture.
Love a Crunchier Cookie? – Add an extra 1-2 minutes of bake time for a firmer, crispier exterior.
Making the Filling Extra Smooth? – Sift the powdered sugar before mixing to prevent lumps.
For Perfectly Round Cookies – When they come out of the oven, use a round cookie cutter (or glass) to gently swirl them into shape while they’re still hot.
Make-Ahead Friendly – Store the unfilled cookies in an airtight container for up to 3 days, then fill them when ready to serve. The filling can also be made ahead and stored in the fridge for 2-3 days.

Frequently Asked Questions

Can I Make These Without Food Coloring?

Yes! They’ll taste the same, just without the red hue. The deep cocoa and Oreo crumbs will give them a more natural chocolatey color.

How Do I Store These Cookies?

At Room Temp: Keep in an airtight container for up to 2 days.
In the Fridge: Store for up to 5 days, but let them sit at room temp for a few minutes before eating.
In the Freezer: Freeze unfilled cookies for up to 3 months and defrost before filling.

Can I Pipe the Filling Instead of Spreading It?

Absolutely! Use a piping bag with a round tip for a clean, professional look. It also distributes the filling more evenly.

Final Thoughts

These Red Velvet "Oreo" Cookies are chewy, crunchy, creamy, and outrageously indulgent. Whether you’re baking them for Valentine’s Day, the holidays, or just a Tuesday, they’re guaranteed to impress. One bite, and you’ll wonder why all cookies aren’t stuffed with cream cheese filling and Oreos.

🔥 Soft, chewy, creamy, chocolatey—these cookies are next-level GOOD.