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Homemade Red Velvet Oreo Cookies Recipe

★★★★★

4.8 from 131 reviews
  • Author: Olivia
  • Total Time: 3 hours 40 minutes
  • Yield: About 18 large cookies 1x

Description

Delight in these homemade Red Velvet Oreo Cookies combining classic red velvet flavors with Oreo cookie crunch and semisweet chocolate chips. Soft, chewy, and richly flavored with a moist texture, these cookies are perfect for any chocolate and red velvet lover looking for a decadent homemade treat.

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 microwave in 30-second intervals until fully melted. Pour melted butter into a stand mixer bowl and allow it to cool.
  2. Prepare Oreo Crumbs: Using a food processor or blender, blend 3 Oreo cookies into fine crumbs. Then 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 the all-purpose flour, Dutch processed cocoa powder, cornstarch, and baking soda. Whisk in kosher salt and set the mixture aside.
  4. Cream Butter and Sugars: Using a stand mixer with the cooled melted butter, beat the butter along with light brown sugar and granulated sugar on medium-high speed until creamy and well combined, about 2 minutes. Scrape the bowl halfway through mixing.
  5. Add Eggs, Vanilla, and Food Coloring: Beat in the eggs one at a time on medium speed until fully combined. Add vanilla extract and red gel food coloring with the last egg and mix well to evenly distribute color.
  6. Combine Flour Mixture: On low speed, gradually add the sifted dry ingredients to the wet mixture in three additions. Mix just until combined and a few streaks of flour remain.
  7. Fold in Mix-ins: Remove the bowl from the mixer. Gently fold in the semisweet chocolate chips, fine Oreo crumbs, and the crushed Oreo pieces using a rubber spatula. Cover the bowl with plastic wrap and refrigerate the dough for 3 hours to firm up and develop flavors.
  8. Prepare Dough Balls: Line a plate with wax paper. Using a large cookie scoop (about 2.5 oz per scoop), portion out dough balls. Lightly roll each into smooth balls, sealing any cracks. Place dough balls on the wax paper and refrigerate uncovered for 10 to 15 minutes while the oven preheats.
  9. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  10. Bake Cookies: Place 5 dough balls on the prepared baking sheet spaced about 2 inches apart. Keep remaining dough refrigerated. Bake for 12–14 minutes until the cookie edges are set but the centers remain slightly wet. Halfway through baking, tap the baking sheet on a heatproof surface and rotate it for even baking.
  11. Shape and Top Cookies: Immediately after removing from the oven, gently press the cookies into a circular shape using the bottom of a bowl or cup. Sprinkle additional semisweet chocolate chips and crushed Oreo pieces on top while cookies are still warm.
  12. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Cookies will be soft when warm but will firm up as they cool.

Notes

  • Refrigerating the dough for 3 hours is essential for proper shaping and flavor development.
  • Gently shaping cookies right after baking helps achieve a uniform and attractive round shape.
  • Use Dutch processed cocoa powder for the best red velvet color and flavor.
  • Handle the dough quickly after shaping to prevent melting before baking.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • Additional chocolate chips on top add extra chocolate flavor and a pretty finish.
  • Prep Time: 20 minutes
  • Cook Time: 12-14 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: red velvet cookies, Oreo cookies, homemade cookies, chocolate chip cookies, dessert, red velvet dessert

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