Introduction

These homemade Red Velvet Oreo Cookies are a delightful twist on a classic favorite. Soft, rich red velvet dough is packed with chocolate chips and Oreo cookie pieces for an indulgent treat that’s perfect for any occasion.

Homemade Red Velvet Oreo Cookies Recipe - Recipe Image

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 melted butter into a stand mixer bowl 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 rolling pin and ziplock bag or food processor.
Step 3: In a medium bowl, sift together the flour, cocoa powder, cornstarch, and baking soda. Whisk in the kosher salt and set 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 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 flour mixture in three additions, mixing until just combined with a few streaks remaining.
Step 7: Remove the bowl from the mixer. 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 into balls and smooth out cracks. Place dough 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: Place 5 dough balls on the baking sheet about 2 inches apart. Keep the remaining dough balls 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 the sheet.
Step 11: Immediately after baking, gently reshape the cookies into a circular shape using a bowl or cup. Top with additional chocolate chips and crushed Oreos.
Step 12: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Cookies will be soft when warm but will firm up as they cool.

Tips & Variations

For a stronger red color, increase the red gel food coloring slightly but use sparingly to avoid affecting the dough texture.
Substitute Nabisco Oreos with any chocolate sandwich cookie to customize flavor and texture.
Chilling the dough is essential; it intensifies flavor and helps cookies keep their shape during baking.
Try swapping semisweet chocolate chips for white chocolate chips for a sweeter contrast with the red velvet flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a sealed container or freezer bag for up to 3 months. To reheat, warm gently in a 300°F (150°C) oven for 5-7 minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Yes, but Dutch processed cocoa has a milder, less acidic flavor and will produce a richer color. If using regular cocoa powder, the cookies may have a slightly different taste and color intensity.

Why do I need to chill the dough for 3 hours?

Chilling the dough firms it up, which helps the cookies hold their shape while baking and prevents excessive spreading. It also allows the flavors to develop for a richer taste.