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Homemade Red Velvet Oreo Cookies Recipe

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★★★★★

5 from 120 reviews

These Homemade Red Velvet Oreo Cookies combine the rich flavor of red velvet with the iconic crunch of Oreos and gooey semi-sweet chocolate chips for an indulgent treat. Soft, chewy, and packed with chocolatey Oreo bits, these cookies are vibrant in color and perfect for special occasions or a decadent dessert.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Mix-ins

  • 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. Melt Butter: Cut unsalted 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 and allow it to cool.
  2. Prepare Oreo Crumbs: Using a food processor or blender, blend 3 Oreo cookies into fine crumbs. Separately, crush 6 Oreo cookies into bite-sized pieces using a food processor or rolling pin inside a ziplock bag.
  3. Sift Dry Ingredients: In a medium bowl, sift together all-purpose flour, Dutch processed cocoa powder, cornstarch, and baking soda. Whisk in kosher salt and set the mixture aside.
  4. Cream Butter and Sugars: Using the stand mixer with the cooled melted butter, beat the butter along with light brown and granulated sugars on medium-high speed until creamy, about 2 minutes, stopping to scrape the bowl halfway through.
  5. Add Eggs, Vanilla, and Food Coloring: Beat in eggs one at a time on medium speed until fully combined. Add vanilla extract and red gel food coloring with the last egg and mix well to ensure an even red color.
  6. Combine Flour Mixture: Reduce mixer speed to low and add the dry flour mixture in three additions, mixing just until combined with some streaks of flour remaining to avoid over-mixing.
  7. Fold in Mix-ins: Remove the bowl from the mixer and gently fold in semisweet chocolate chips, Oreo cookie crumbs, and the crushed Oreo pieces using a rubber spatula. Cover the bowl with plastic wrap and refrigerate the dough for 3 hours to firm up.
  8. Prepare Dough Balls: Line a plate with wax paper. Using a large cookie scoop, portion out approximately 2.5 ounces of dough per ball. Lightly roll each portion into balls, smoothing over any cracks. Place dough balls on the wax paper and refrigerate uncovered for 10-15 minutes while the oven preheats.
  9. Preheat and Prepare Baking Sheet: Line a large baking sheet with parchment paper and preheat your oven to 350°F (175°C).
  10. Bake Cookies: Place 5 dough balls on the baking sheet spaced about 2 inches apart and keep remaining dough refrigerated. Bake the cookies for 12-14 minutes until the edges are set and centers remain slightly wet. Halfway through, gently tap the baking sheet on a heatproof surface and rotate it for even baking.
  11. Shape and Top Cookies: Immediately after removing from the oven, gently scoot each cookie into a neat circular shape using the side of a bowl or cup. Top them with additional chocolate chips and crushed Oreo pieces for extra flavor and texture.
  12. Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack to cool completely. They will be soft when warm but will firm up as they cool down.

Notes

  • Refrigerating the cookie dough for 3 hours is essential to help the cookies hold their shape and develop flavor.
  • Do not overmix the dough to keep cookies tender and soft.
  • Use Dutch processed cocoa powder for that classic rich red velvet chocolate flavor.
  • Adjust the amount of red gel food coloring to achieve your preferred depth of red color.
  • Cookies are best enjoyed within 2-3 days but can be stored airtight up to a week.
  • For extra gooey cookies, slightly underbake and allow them to finish firming up on the baking sheet.

Keywords: red velvet cookies, oreo cookies, homemade cookies, chocolate chip cookies, red velvet dessert, Oreo dessert, easy cookie recipe

Find it online: https://cookwithyana.com/homemade-red-velvet-oreo-cookies-recipe/