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Homemade Red Velvet Oreo Cookies Recipe

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★★★★★

4.4 from 103 reviews

Delight in these homemade Red Velvet Oreo Cookies combining the rich flavors of red velvet cake with the classic crunch of Oreo cookies and silky semisweet chocolate chips, creating a soft, moist, and 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

  • 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 in the microwave in 30 second intervals until fully melted. Pour into a stand mixer bowl to cool.
  2. Prepare Oreo Crumbs: Using a food processor or blender, blend 3 Oreo cookies into fine crumbs. Crush 6 Oreo cookies into bite-sized pieces using a food processor or rolling pin and ziplock bag.
  3. Sift Dry Ingredients: In a medium bowl, sift together flour, cocoa powder, cornstarch, and baking soda. Whisk in kosher salt. Set aside.
  4. Cream Butter and Sugars: In the stand mixer with cooled melted butter, beat butter and both sugars on medium-high until creamy (about 2 minutes), scraping bowl halfway.
  5. Add Eggs, Vanilla, and Food Coloring: Beat in 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.
  6. Combine Flour Mixture: On low speed, add flour mixture in 3 additions, mixing until just combined and a few streaks remain.
  7. Fold in Mix-ins: Remove bowl from mixer. Gently fold in semisweet chocolate chips, Oreo crumbs, and crushed Oreo pieces with a rubber spatula. Cover bowl with plastic wrap and refrigerate dough for 3 hours.
  8. Prepare Dough Balls: Line a plate with wax paper. Use a large cookie scoop to portion out 2.5 oz dough per ball. Lightly roll into balls and smooth cracks. Place balls on wax paper and refrigerate uncovered for 10-15 minutes while oven preheats.
  9. Preheat and Prepare Baking Sheet: Line a large baking sheet with parchment paper. Preheat oven to 350°F (175°C).
  10. Bake Cookies: Place 5 dough balls on baking sheet about 2 inches apart. Keep remaining dough balls refrigerated. Bake for 12-14 minutes until edges are set and centers slightly wet. Halfway through baking, tap baking sheet on heatproof surface and rotate sheet.
  11. Shape and Top Cookies: Immediately after baking, gently scoot cookies into a circular shape using a bowl or cup. Top with additional chocolate chips and crushed Oreos.
  12. Cool Cookies: Allow cookies to cool on baking sheet for 5 minutes, then transfer to cooling rack to cool completely. Cookies will be very soft when warm but will firm up as they cool.

Notes

  • Ensure the melted butter is cooled before mixing to avoid cooking the eggs prematurely.
  • Chilling the dough for 3 hours is essential to develop flavor and prevent excessive spreading during baking.
  • Do not overmix the flour to keep cookies tender.
  • Tapping and rotating the baking sheet halfway through baking promotes even cooking.
  • Use a silicone spatula or rubber spatula to gently fold in mix-ins to avoid breaking them down too much.
  • These cookies are best enjoyed fully cooled but can be stored in an airtight container for up to 5 days.

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

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