Homemade Red Velvet Oreo Cookies Recipe

Introduction

These Homemade Red Velvet Oreo Cookies combine the rich, velvety flavor of red velvet with the crunch and chocolate of Oreos, creating a deliciously indulgent treat. Perfect for cookie lovers looking for a fun twist on a classic, these cookies are soft, chewy, and packed with chocolate chips and Oreo pieces.

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: Cut the butter into 1-inch slices and melt it in a medium saucepan over medium heat or in the microwave in 30-second intervals until fully melted. Pour the melted butter into a stand mixer bowl to cool.
2. Step 2: Using a food processor or blender, blend 3 Oreo cookies into fine crumbs. Crush 6 Oreo cookies into bite-sized pieces using a food processor or a rolling pin and ziplock bag.
3. Step 3: In a medium bowl, sift together the flour, 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 the butter and both sugars on medium-high 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 with a few streaks remaining.
7. Step 7: Remove the bowl from the mixer. Gently fold in the semisweet chocolate chips, Oreo cookie crumbs, and crushed Oreo pieces using 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 ounces of dough per ball. Lightly roll into balls, smoothing cracks. Place on the wax paper and refrigerate uncovered for 10-15 minutes while the oven preheats.
9. Step 9: Line a large baking sheet with parchment paper. Preheat the oven to 350°F (175°C).
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.
11. Step 11: Immediately after baking, gently scoot cookies into a circular shape using a bowl or cup. Top with additional chocolate chips and crushed Oreos.
12. Step 12: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Cookies will be very soft when warm but will firm up as they cool.

Tips & Variations

• For a more vibrant red color, use gel food coloring rather than liquid to avoid thinning the dough.
• If you don’t have Dutch processed cocoa powder, natural cocoa powder can be used but flavor and color may vary slightly.
• Try substituting semisweet chocolate chips with white chocolate chips for a sweeter contrast.
• Chilling the dough is key to prevent excessive spreading and helps the flavors develop.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months. To reheat, warm cookies in a microwave for 10-15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Yes, but gel food coloring is recommended as it provides more vibrant color without altering the dough’s consistency.

Do I need to refrigerate the dough?

Refrigerating the dough for at least 3 hours helps to firm it up, making it easier to handle and preventing the cookies from spreading too much during baking.