Homemade Red Velvet Oreo Cookies Recipe

Introduction

These homemade Red Velvet Oreo Cookies combine the rich, tangy flavors of red velvet with the classic crunch of Oreos for an irresistible treat. Soft, chewy, and packed with chocolate chips and cookie pieces, they are perfect for any occasion or just a special indulgence at home.

Ingredients

• 2 ½ cups (313 g) all-purpose flour
• ¼ cup (21 g) Dutch processed cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• ¾ teaspoon kosher salt
• 1 cup (227 g) unsalted butter, melted and cooled
• 2 large eggs
• ¾ cup (165 g) light brown sugar, packed
• ¾ cup (150 g) granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon red gel food coloring
• ¼ cup Oreo cookie crumbs (about 3 Oreo cookies, blended to fine crumbs)
• 6 crushed Oreo cookie pieces (6 Oreo cookies crushed into bite-sized pieces)
• ¾ cup semisweet chocolate chips, plus more for topping

Instructions

1. Step 1: Melt the butter by cutting it into 1-inch slices and heating in a medium saucepan over medium heat or microwaving in 30-second intervals until fully melted. Pour into a stand mixer bowl and let cool.
2. Step 2: Prepare the Oreo crumbs by blending 3 Oreo cookies into fine crumbs using a food processor or blender. Crush 6 Oreo cookies into bite-sized pieces using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
3. Step 3: In a medium bowl, sift together the flour, Dutch processed cocoa powder, cornstarch, and baking soda. Whisk in the kosher salt and set aside.
4. Step 4: In the stand mixer with the cooled melted butter, beat butter and both sugars on medium-high speed until creamy, about 2 minutes, scraping the bowl halfway through.
5. Step 5: Beat in the eggs one at a time on medium speed until combined. Add the vanilla extract and red gel food coloring with the last egg and mix well.
6. Step 6: On low speed, add the flour mixture in three additions, mixing until just combined and a few streaks remain.
7. Step 7: Remove the bowl from the mixer and gently fold in the semisweet chocolate chips, Oreo crumbs, and crushed Oreo pieces with a rubber spatula. Cover the bowl with plastic wrap and refrigerate the dough for 3 hours.
8. Step 8: Line a plate with wax paper. Use a large cookie scoop to portion out 2.5 oz of dough per ball. Lightly roll into balls and smooth any cracks. Place the balls on the wax paper and refrigerate uncovered for 10-15 minutes while the oven preheats.
9. Step 9: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
10. Step 10: Place 5 dough balls on the baking sheet about 2 inches apart. Keep remaining dough balls refrigerated. Bake for 12-14 minutes until edges are set and centers are slightly wet. Halfway through baking, tap the baking sheet on a heatproof surface and rotate the sheet for even baking.
11. Step 11: Immediately after baking, gently shape the cookies into circles using a bowl or cup. Top with additional chocolate chips and crushed Oreos.
12. Step 12: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Cookies will be soft when warm but will firm up as they cool.

Tips & Variations

• For extra flavor, chill the dough overnight instead of 3 hours to deepen the taste and improve texture.
• Substitute dark chocolate chips for semisweet for a richer chocolate flavor.
• If you prefer a more intense red color, add a bit more red gel food coloring, but be careful not to alter the dough consistency.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To reheat, warm briefly in the microwave or oven to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

While Dutch processed cocoa powder provides a smoother, less acidic flavor, you can substitute it with regular cocoa powder. The taste may be slightly different but still delicious.

Do I have to refrigerate the dough before baking?

Yes, chilling the dough helps the flavors meld and prevents the cookies from spreading too much during baking, resulting in a better texture.