Description
These Homemade Red Velvet Oreo Cookies combine the classic deep red hue and rich cocoa flavor of red velvet with the playful crunch of crushed Oreos and melty semisweet chocolate chips. Soft and chewy with a slight crisp on the edges, these cookies are perfect for Oreo lovers looking for a fun twist on a beloved classic cookie that’s also visually stunning.
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
- Melt Butter: Cut butter into 1-inch slices and melt in a medium saucepan over medium heat or in the microwave in 30 second intervals until fully melted. Pour melted butter into a stand mixer bowl and allow it to cool.
- Prepare Oreo Crumbs: Using a food processor or blender, blend 3 Oreo cookies into fine crumbs. Crush 6 Oreo cookies into bite-sized pieces with a food processor or by placing them in a ziplock bag and using a rolling pin.
- Sift Dry Ingredients: In a medium bowl, sift together flour, Dutch processed cocoa powder, cornstarch, and baking soda. Whisk in kosher salt and set aside.
- Cream Butter and Sugars: In the stand mixer bowl with cooled melted butter, beat the butter and both light brown and granulated sugars on medium-high speed for about 2 minutes until creamy, scraping the bowl halfway through.
- Add Eggs, Vanilla, and Food Coloring: Beat in the 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.
- Combine Flour Mixture: On low speed, add the flour mixture in three additions, mixing just until combined and a few streaks of flour remain, taking care not to overmix.
- Fold in Mix-ins: Remove the bowl from the mixer and gently fold in the semisweet chocolate chips, Oreo cookie crumbs, and crushed Oreo pieces with a rubber spatula. Cover the bowl with plastic wrap and refrigerate the dough for 3 hours to firm up.
- Prepare Dough Balls: Line a plate with wax paper. Use a large cookie scoop to portion out about 2.5 oz of dough per ball. Lightly roll each into smooth balls, filling in cracks. Place dough balls on the wax paper and refrigerate uncovered for 10-15 minutes while the oven preheats.
- Preheat and Prepare Baking Sheet: Line a large baking sheet with parchment paper. Preheat the oven to 350°F (175°C).
- Bake Cookies: Place 5 dough balls on the prepared baking sheet about 2 inches apart. Keep the remaining dough refrigerated. Bake for 12-14 minutes until edges are set and the centers look slightly wet. Halfway through baking, tap the baking sheet on a heatproof surface to settle the cookies and rotate the sheet for even baking.
- Shape and Top Cookies: Immediately after baking, gently press the cookies into a circular shape using the bottom of a bowl or cup. Top with additional chocolate chips and sprinkle crushed Oreos on top for extra crunch and decoration.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will be soft when warm but will firm up as they cool.
Notes
- For best results, chill the dough for a full 3 hours before baking to prevent spreading and achieve the perfect chewy texture.
- Using Dutch processed cocoa powder gives the cookies a rich red velvet flavor and deeper color compared to natural cocoa powder.
- Red gel food coloring is preferred for vibrant color without adding extra liquid.
- To make Oreo crumbs, ensure they are ground finely in a food processor; the larger crushed pieces add texture and surprise bites.
- Do not overbake; centers should look slightly wet when you remove them from the oven to maintain softness.
- Storing cookies in an airtight container at room temperature will keep them fresh for up to 5 days.
- Prep Time: 20 minutes (plus 3 hours chilling time)
- Cook Time: 12-14 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cookies, Oreo Cookies, Homemade Cookies, Chocolate Cookies, Dessert, Holiday Cookies, Soft Cookies
