Homemade Red Velvet Oreo Cookies Recipe

Introduction

These Homemade Red Velvet Oreo Cookies combine rich cocoa and classic red velvet flavor with the crunchy, creamy texture of Oreos. Perfectly soft and studded with chocolate chips and Oreo pieces, they make an irresistible treat for cookie lovers.

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

1. Step 1: Melt the butter by cutting it into 1-inch slices and heating in a medium saucepan over medium heat or in the microwave in 30-second intervals until fully melted. Pour into a stand mixer bowl and allow to cool.
2. Step 2: 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 a rolling pin and ziplock bag.
3. Step 3: In a medium bowl, sift together the flour, cocoa powder, cornstarch, and baking soda. Whisk in the kosher salt and set aside.
4. 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.
5. Step 5: Beat in the eggs one at a time on medium speed until fully combined. With the last egg, add the vanilla extract and red gel food coloring and mix well.
6. Step 6: On low speed, add the flour mixture in three additions, mixing until just combined and a few streaks of flour remain.
7. Step 7: Remove the bowl from the mixer. Gently fold in the semisweet chocolate chips, fine Oreo crumbs, and crushed Oreo pieces using a rubber spatula. Cover the bowl with plastic wrap and refrigerate the dough for 3 hours.
8. 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 ball to smooth cracks. Place them on the wax paper and refrigerate uncovered for 10-15 minutes while the oven preheats.
9. Step 9: Line a large baking sheet with parchment paper. Preheat the oven to 350°F (175°C).
10. Step 10: Place 5 dough balls on the baking sheet about 2 inches apart. Keep the remaining dough refrigerated until ready to bake. Bake the cookies for 12-14 minutes until the edges are set and the centers are slightly wet. Halfway through baking, tap the baking sheet on a heatproof surface and rotate it.
11. Step 11: Immediately after baking, gently scoot the cookies into a circular shape using the bottom of a bowl or cup. Top each with additional chocolate chips and crushed Oreos.
12. Step 12: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. The cookies will be soft when warm but will firm up as they cool.

Tips & Variations

• For an extra rich flavor, use high-quality Dutch processed cocoa powder.
• Adjust the red gel food coloring amount to get your preferred shade of red.
• Try swapping semisweet chocolate chips for white chocolate chips for a different flavor profile.
• Refrigerating the dough helps prevent excessive spreading and keeps the cookies soft inside.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months; thaw at room temperature before serving. Warm the cookies slightly in the microwave for a soft, fresh-baked texture.

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 smoother, less acidic flavor that suits red velvet recipes best. Using regular cocoa might slightly alter the taste and color.

Do I need to chill the dough?

Yes, chilling the dough for at least 3 hours helps the cookies hold their shape and develop better flavor. It also prevents the cookies from spreading too much during baking.

Homemade Red Velvet Oreo Cookies Recipe

Print Recipe

★★★★★

4.6 from 118 reviews

These Homemade Red Velvet Oreo Cookies combine the rich, velvety cocoa flavor and striking red color of red velvet cake with the classic crunch and creaminess of Oreo cookies. Featuring a blend of melted butter, brown and granulated sugar, red gel food coloring, and crushed Oreos both mixed in and sprinkled on top, these cookies deliver a perfect balance of chewy and crunchy textures with decadent semisweet chocolate chips in every bite. A refrigerated dough and bake method ensures tender, flavorful cookies with irresistible visual appeal.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 3 hours 29 minutes
• Yield: About 15 large cookies 1x
• Category: Dessert / Cookie
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Melt Butter: Cut butter into 1-inch slices and melt in a medium saucepan over medium heat or microwave in 30-second intervals until fully melted. Pour into a stand mixer bowl and allow it to cool.
2. Prepare Oreo Crumbs: Use a food processor or blender to grind 3 Oreo cookies into fine crumbs. 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.
3. Sift Dry Ingredients: In a medium bowl, sift together flour, cocoa powder, cornstarch, and baking soda. Whisk in kosher salt and set aside.
4. Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, beat the cooled melted butter with the brown and granulated sugars on medium-high speed until the mixture becomes creamy and well combined, about 2 minutes. Scrape down the sides of the bowl halfway through.
5. Add Eggs, Vanilla, and Food Coloring: Beat in the eggs one at a time on medium speed until fully incorporated. Add vanilla extract and red gel food coloring with the last egg and mix well to combine fully.
6. Combine Flour Mixture: Reduce mixer speed to low and add the sifted flour mixture in three additions, mixing until just combined with a few streaks remaining; avoid overmixing.
7. Fold in Mix-ins: Remove the bowl from the mixer. Gently fold in semisweet chocolate chips, Oreo cookie crumbs, and crushed Oreo pieces using a rubber spatula. Cover the dough with plastic wrap and refrigerate for 3 hours to firm up.
8. Prepare Dough Balls: Line a plate with wax paper. Using a large cookie scoop, portion out about 2.5 oz of dough per ball. Lightly roll each portion into a ball, smoothing cracks. Arrange on the wax paper and refrigerate uncovered for 10–15 minutes while preheating the oven.
9. Preheat and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
10. Bake Cookies: Place 5 dough balls spaced about 2 inches apart on the baking sheet. Keep remaining dough cold. Bake for 12–14 minutes until the edges are set and the centers remain slightly wet. Halfway through baking, tap the baking sheet on a heatproof surface and rotate for even baking.
11. Shape and Top Cookies: Immediately after baking, gently nudge the cookies into a circular shape using the edge of a bowl or cup. Top with additional chocolate chips and crushed Oreos while still warm.
12. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. Cookies will be soft when warm but firm up as they cool.

Notes

• Refrigerating the dough helps to develop flavor and prevents excessive spreading during baking.
• Using Dutch processed cocoa powder enhances the deep red color and rich chocolate flavor.
• Handle the dough gently after mixing to maintain the cookies’ tender texture.
• Crushing Oreos into different sizes adds a nice textural contrast in the cookies.
• For a more intense red color, you may adjust the amount of red gel food coloring slightly.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.

Keywords: Red Velvet Cookies, Oreo Cookies, Homemade Cookies, Chocolate Chip Cookies, Red Velvet Oreo, Dessert Cookies