Introduction

These homemade red velvet Oreo cookies combine the classic flavors of red velvet with delicious Oreo pieces for an irresistible treat. Soft, chewy, and packed with chocolate chips and Oreo crumbs, they’re perfect for dessert or sharing with friends.

A close-up of a bright red cookie with a rough texture, topped with large pieces of dark chocolate scattered unevenly on top. The cookie is broken, showing its soft, crumbly inside in a lighter red shade. It sits on crumpled white parchment paper over a white marbled surface, with some crumbs spread around. A woman's hand is reaching toward the cookie from the right side. Photo taken with an iphone --ar 4:5 --v 7

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 microwaving in 30 second intervals until fully melted. Pour the melted butter into a stand mixer bowl and allow to cool.
Step 2: Prepare the Oreo crumbs by blending 3 Oreo cookies into fine crumbs using a food processor or blender. Crush 6 Oreo cookies into bite-sized pieces with a food processor or by placing them in a ziplock bag and gently crushing with a rolling pin.
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 the dry mixture aside.
Step 4: Using the stand mixer with the cooled melted butter, beat the butter, light brown sugar, and granulated sugar on medium-high speed for about 2 minutes until creamy, scraping down the bowl halfway through.
Step 5: Beat in the eggs one at a time on medium speed until combined. Add vanilla extract and red gel food coloring with the last egg and mix well.
Step 6: On low speed, add the sifted flour mixture in three additions, mixing just until combined, leaving a few streaks of flour.
Step 7: Remove the bowl from the mixer and 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 balls on the wax paper and refrigerate uncovered for 10-15 minutes while preheating the oven.
Step 9: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Step 10: Arrange 5 dough balls on the baking sheet about 2 inches apart, keeping the remaining dough refrigerated. Bake for 12-14 minutes until edges are set but centers remain slightly wet. Halfway through baking, tap the baking sheet on a heatproof surface and rotate it for even baking.
Step 11: Immediately after baking, gently shape the cookies into a circular form by scooting them with the edge of a bowl or cup. Top each cookie with additional chocolate chips and crushed Oreos.
Step 12: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. They will be soft when warm but firm up as they cool.

Tips & Variations

For extra flavor depth, try using dark cocoa powder instead of Dutch processed.
If you prefer a stronger red color, increase the red gel food coloring slightly while mixing.
Swap semisweet chocolate chips for white chocolate chips to complement the red velvet flavor.
Make mini cookies by using a smaller scoop and adjust baking time to 8-10 minutes.
For a festive twist, sprinkle a little powdered sugar on the cooled cookies before serving.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 2 months. To reheat, warm briefly in a microwave or oven to restore softness.

How to Serve

A close-up photo of a thick red cookie with large, melted dark chocolate chunks spread unevenly on the top. The cookie's bright red dough is soft and slightly crumbly, with one bite taken out showing the moist inside. It sits on crumpled white parchment paper over a white marbled surface, with some cookie crumbs scattered around. A woman's hand lightly holds the cookie from below, showing the texture and thickness clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Yes, but it will slightly alter the flavor and color. Dutch processed cocoa is less acidic and gives a smoother, richer taste, which is preferred for red velvet recipes.

Can I make the dough ahead of time?

Absolutely. You can refrigerate the dough for up to 3 days before baking. Just keep it covered tightly to prevent drying out. The flavors may even develop more with time.