Homemade Red Velvet Oreo Cookies Recipe

Introduction

These Homemade Red Velvet Oreo Cookies combine the classic flavors of red velvet and Oreos into a soft, chewy treat that’s perfect for any occasion. Loaded with chocolate chips and cookie pieces, they offer a delightful texture and rich taste that’s hard to resist.

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 in 30-second intervals in the microwave until fully melted. Pour into a stand mixer bowl and allow to cool.
2. Step 2: Prepare the Oreo crumbs by blending 3 Oreo cookies into fine crumbs using a food processor or blender. Crush 6 more 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 bowl with cooled melted butter, beat the butter with 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 sifted 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 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 oz of dough per ball. Lightly roll each into a smooth ball and place on the wax paper. 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 refrigerated. Bake for 12-14 minutes until edges are set and centers are slightly wet. Halfway through baking, gently tap the baking sheet on a heatproof surface and rotate it for even baking.
11. Step 11: Immediately after baking, gently scoot each cookie into a circular shape using a bowl or cup. Top with additional chocolate chips and crushed Oreo pieces.
12. Step 12: Let cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. They will be soft when warm and will firm up as they cool.

Tips & Variations

• Use red gel food coloring for vibrant color without altering the dough’s texture.
• For extra Oreo crunch, add more crushed Oreos on top just before baking.
• Substitute semisweet chocolate chips with white chocolate chips for a sweeter twist.
• Chill the dough longer for thicker, chewier cookies.

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 gently in a microwave for 10-15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without Oreos?

Yes, you can omit the Oreo crumbs and pieces if you prefer a classic red velvet cookie. You might want to add extra chocolate chips or nuts for texture instead.

Why should I chill the dough before baking?

Chilling the dough firms it up, preventing excessive spreading while baking, which results in thicker, softer cookies with a better texture.