Introduction

These Homemade Red Velvet Oreo Cookies combine the rich flavors of red velvet and the classic crunch of Oreos for a delightful treat. Soft, chewy, and studded with chocolate chips and Oreo pieces, they’re perfect for any cookie lover looking to impress.

Homemade Red Velvet Oreo Cookies Recipe - Recipe Image

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

Step 1: Melt the butter by cutting it into 1-inch slices and heating in a medium saucepan over medium heat or using the microwave in 30-second intervals until fully melted. Pour melted butter into a stand mixer bowl and allow it to cool.
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.
Step 3: In a medium bowl, sift together the all-purpose flour, Dutch processed cocoa powder, cornstarch, and baking soda. Whisk in kosher salt and set the dry mixture aside.
Step 4: In the stand mixer with cooled melted butter, beat the butter and both sugars on medium-high speed until creamy, about 2 minutes. Scrape the bowl halfway through to ensure even mixing.
Step 5: Beat in the eggs one at a time on medium speed until each is fully combined. Add vanilla extract and red gel food coloring with the last egg and mix well.
Step 6: On low speed, add the flour mixture in three additions, mixing just until combined. A few streaks of flour may remain.
Step 7: Remove the bowl from the mixer. Gently fold in the semisweet chocolate chips, Oreo crumbs, and crushed Oreo pieces using a rubber spatula. Cover the bowl with plastic wrap and refrigerate the dough for 3 hours.
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 each into a smooth ball, smoothing any cracks. Place the dough balls on the wax paper and refrigerate uncovered for 10-15 minutes while the oven preheats.
Step 9: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Step 10: Place 5 dough balls on the baking sheet about 2 inches apart. Keep remaining dough refrigerated. Bake for 12-14 minutes until edges are set and centers remain slightly wet. Halfway through baking, gently tap the baking sheet on a heatproof surface and rotate it for even cooking.
Step 11: Immediately after baking, gently shape the cookies into a circular form using a bowl or cup. Top each cookie with additional chocolate chips and crushed Oreos.
Step 12: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them 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, try using cream cheese frosting dollops in the center before baking for a luscious surprise.
If you prefer a more intense red color, add a few extra drops of red gel food coloring, but avoid adding too much liquid color.
Swap semisweet chocolate chips with white chocolate chips for a sweeter contrast against the cocoa.
Chill the dough overnight for a deeper flavor and even better texture.

Storage

Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm in the microwave for 10-15 seconds or until softened. For longer storage, freeze the baked cookies for up to 3 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute regular cocoa powder for Dutch processed cocoa powder?

Yes, but the flavor and color may be slightly different. Dutch processed cocoa is less acidic and has a smoother taste, which complements the red velvet flavor better. If substituting, consider adding a small amount of baking powder to balance acidity.

Do I have to use red gel food coloring?

Gel food coloring is recommended because it provides a vibrant red color without adding extra liquid that could affect dough consistency. Liquid food coloring can be used but may require adjustments to dry ingredients.