Introduction

These Homemade Red Velvet Oreo Cookies combine classic red velvet flavor with the irresistible crunch and creaminess of Oreos. Soft, chewy, and packed with chocolate chips, they make a perfect treat for chocolate lovers looking for a fun twist on traditional cookies.

A round, thick red cookie with a soft, crumbly texture is placed on white crumpled paper over a white marbled surface. Large dark chocolate chunks are unevenly scattered over the top, some slightly melted into the cookie, adding a rough texture contrast. A bite is missing from one side, showing the soft red interior with crumbs spread around the bite area. The lighting creates a gentle shadow under the cookie, highlighting its round shape and texture. 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 into 1-inch slices and heating in a medium saucepan over medium heat or microwaving in 30-second intervals until fully melted. Pour melted butter into a stand mixer bowl and let cool.
Step 2: Prepare the Oreo crumbs by blending 3 Oreo cookies into fine crumbs using a food processor or blender. Crush 6 additional Oreo cookies into bite-sized pieces with a food processor or by placing them in a ziplock bag and using a rolling pin.
Step 3: In a medium bowl, sift together the 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 the cooled melted butter, beat the butter and both sugars on medium-high speed until creamy, about 2 minutes, scraping down the bowl halfway through.
Step 5: Beat in the eggs one at a time on medium speed until fully combined. With the last egg, add vanilla extract and red gel food coloring and mix well.
Step 6: On low speed, add the flour mixture in three additions, mixing until just combined, with a few streaks of flour remaining.
Step 7: Remove the bowl from the mixer and gently fold in 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 and place on the wax paper. Refrigerate uncovered for 10-15 minutes while preheating the oven.
Step 9: Preheat 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 are 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 cookies into a circle using a bowl or cup and top with additional chocolate chips and crushed Oreos.
Step 12: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Cookies will be soft when warm and firm up as they cool.

Tips & Variations

For a more intense red color, add a little extra red gel food coloring, but be careful not to add too much as it may affect the texture.
Try swapping semisweet chocolate chips with white chocolate chips for a sweeter contrast.
If you prefer a crunchier cookie, bake for an extra 1-2 minutes but watch closely to avoid overbaking.
Use gluten-free all-purpose flour to make this recipe gluten-free.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated or frozen cookies in a warm oven (about 300°F/150°C) for 5-7 minutes to restore softness.

How to Serve

A close-up image of a single round red velvet cookie placed on crinkled white paper on a white marbled surface. The cookie is vibrant red with a soft, cracked texture on top and large dark chocolate chunks scattered unevenly on the surface. A bite is taken from the cookie, revealing a chewy, moist interior with crumbs around the bitten edge. The lighting is natural, casting soft shadows that highlight the cookie's texture and chocolate pieces. 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 Dutch processed cocoa powder has a smoother, less acidic flavor that complements red velvet. Regular cocoa may alter the taste slightly.

How do I prevent the cookies from spreading too much?

Make sure your dough is well chilled before baking, and avoid using excess melted butter to keep the cookies firm. Refrigerating the dough balls helps the cookies maintain shape during baking.