Homemade Red Velvet Oreo Cookies Recipe

Introduction

These homemade Red Velvet Oreo Cookies are a delightful twist on classic cookies, combining rich red velvet flavor with crunchy Oreo pieces and melty chocolate chips. Perfectly soft and chewy, they’re sure to impress at any gathering or satisfy your sweet tooth 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 butter by cutting it into 1-inch slices and heating 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 and let it cool.
2. Step 2: Prepare 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: Sift together flour, cocoa powder, cornstarch, and baking soda in a medium bowl. Whisk in kosher salt and set aside.
4. Step 4: In the stand mixer, beat the cooled melted butter with light brown sugar and granulated sugar 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. With the last egg, add vanilla extract and red gel food coloring, mixing 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 semisweet chocolate chips, Oreo crumbs, and crushed Oreo pieces using a rubber spatula. Cover the dough with plastic wrap and refrigerate for 3 hours.
8. Step 8: Line a plate with wax paper. Using a large cookie scoop, portion out 2.5 oz of dough per ball. Lightly roll into balls, smoothing any cracks, and place them on the wax paper. Refrigerate uncovered for 10-15 minutes while preheating the oven.
9. Step 9: Preheat 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 the 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 it for even baking.
11. Step 11: Immediately after baking, gently scoot the cookies into a perfect circular shape using a bowl or cup. Top with additional chocolate chips and crushed Oreo pieces.
12. Step 12: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Cookies will be soft when warm but will firm up as they cool.

Tips & Variations

• Use red gel food coloring instead of liquid for a more vibrant color without altering dough consistency.
• For extra crunch, add chopped nuts like pecans or walnuts along with the Oreo pieces.
• Chill the dough longer for thicker, chewier cookies.
• Try swapping semisweet chocolate chips with white chocolate chips for a different flavor profile.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. Reheat frozen cookies in a microwave for 10-15 seconds or until warm and soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute regular cocoa powder for Dutch processed cocoa?

Yes, you can substitute regular cocoa powder, but the flavor will be slightly more bitter and less smooth. Dutch processed cocoa has a milder taste and darker color, which complements red velvet cookies well.

Do I have to refrigerate the dough?

Refrigerating the dough helps it firm up, which makes shaping easier and prevents spreading during baking. It also improves the cookie’s texture and flavor, so it’s recommended but not absolutely required.