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Homemade Red Velvet Oreo Cookies Recipe

★★★★★

5 from 58 reviews
  • Author: Zoe
  • Total Time: 3 hours 34 minutes
  • Yield: Approximately 15 large cookies 1x

Description

This Homemade Red Velvet Oreo Cookies recipe combines the classic flavor of red velvet with the crunch and creaminess of Oreo cookies and chocolate chips. Soft, chewy cookies are loaded with Oreo crumbs and chunks, coated in vibrant red dough, and topped with extra chocolate chips and Oreo pieces for a decadent treat perfect for any occasion.

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 and Toppings

  • 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 the unsalted butter into 1-inch slices and melt it either over medium heat in a medium saucepan 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 before using.
  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 by placing them in a ziplock bag and crushing with a rolling pin. Set both aside.
  3. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch processed cocoa powder, cornstarch, and baking soda. Whisk in the kosher salt evenly and set this dry mixture aside.
  4. Cream Butter and Sugars: In the stand mixer bowl with the cooled melted butter, beat the butter with both the light brown sugar and granulated sugar on medium-high speed until creamy and smooth, about 2 minutes, stopping to scrape down the sides of the bowl halfway through.
  5. Add Eggs, Vanilla, and Food Coloring: Beat the eggs in one at a time on medium speed, ensuring each is fully incorporated before adding the next. With the last egg, add the vanilla extract and red gel food coloring, and mix thoroughly until the color is evenly distributed.
  6. Combine Flour Mixture: On low speed, add the flour mixture to the wet ingredients in three additions, mixing only until just combined and small streaks of flour remain. Avoid overmixing to keep the cookies tender.
  7. Fold in Mix-ins: Remove the bowl from the mixer. Using a rubber spatula, gently fold in the semisweet chocolate chips, fine Oreo crumbs, and the bite-sized crushed Oreo pieces until evenly incorporated. 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 2.5 oz of dough per ball. Lightly roll each into a smooth ball, smoothing cracks, and place on the wax paper. Refrigerate these dough balls uncovered for 10–15 minutes while you preheat the oven.
  9. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking during baking.
  10. Bake Cookies: Place 5 dough balls on the prepared baking sheet about 2 inches apart. Keep the remaining dough chilled. Bake the cookies for 12 to 14 minutes, or until the edges are set but the centers still look slightly wet. Halfway through baking, tap the baking sheet on a heatproof surface to help cookies spread evenly and rotate the sheet for even cooking.
  11. Shape and Top Cookies: Immediately after removing the cookies from the oven, gently scoot each cookie into a perfect circular shape using a bowl or cup edge. Top each cookie with additional semisweet chocolate chips and crushed Oreo pieces for extra flavor and texture.
  12. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire cooling rack to cool completely. The cookies will be very soft when warm but will firm up as they cool.

Notes

  • Melting the butter and letting it cool before mixing helps create a chewy texture in the cookies.
  • Refrigerating the dough for 3 hours is crucial for the dough to firm up, resulting in cookies that hold their shape better while baking.
  • Gently shaping the hot cookies immediately out of the oven ensures a uniform, professional look.
  • Be careful not to overmix the dough once the flour is added to keep the cookies tender.
  • If you don’t have red gel food coloring, use natural colorants or your favorite red food dye, but gel colors provide the best vibrant color.
  • Store the baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red velvet cookies, Oreo cookies, chocolate chip cookies, homemade cookies, dessert recipe, soft cookies

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