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Homemade Red Velvet Oreo Cookies Recipe

★★★★★

4.8 from 98 reviews
  • Author: Lily
  • Total Time: 3 hours 40 minutes
  • Yield: About 15 cookies (2.5 oz each) 1x

Description

These Homemade Red Velvet Oreo Cookies combine the classic flavors of red velvet cake with the irresistible crunch and creaminess of Oreos. Soft, chewy, and packed with chocolate chips and Oreo pieces, these cookies are perfect for any occasion and deliver a delightful twist on a beloved favorite.

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 the unsalted butter into 1-inch slices and melt it in a medium saucepan over medium heat 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.
  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, rolling pin, or by placing them in a ziplock bag and crushing gently.
  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 and set this mixture aside.
  4. Cream Butter and Sugars: In the stand mixer with cooled melted butter, beat the butter with both the light brown sugar and granulated sugar on medium-high speed for about 2 minutes until creamy. Scrape the bowl halfway through mixing to ensure even creaming.
  5. Add Eggs, Vanilla, and Food Coloring: Beat in the eggs one at a time on medium speed, making sure each egg is fully incorporated before adding the next. With the last egg, add the vanilla extract and red gel food coloring, mixing well to combine.
  6. Combine Flour Mixture: On low speed, add the sifted flour mixture to the wet ingredients in three additions, mixing each time just until combined. A few streaks of flour remaining are okay at this stage.
  7. Fold in Mix-ins: Remove the bowl from the mixer and gently fold in the 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 chill and firm up.
  8. Prepare Dough Balls: Line a plate with wax paper. Using a large cookie scoop (about 2.5 oz per scoop), portion the dough into balls. Lightly roll each ball to smooth cracks and place on the wax paper. Refrigerate the dough balls uncovered for 10 to 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 on the baking sheet spaced about 2 inches apart; keep remaining dough refrigerated. Bake for 12 to 14 minutes until the edges are set and the centers are still slightly wet. Halfway through baking, tap the baking sheet on a heatproof surface and rotate it for even cooking.
  11. Shape and Top Cookies: Immediately after removing from the oven, gently scoop and shape the cookies into a circular shape using a bowl or cup. Top each cookie with additional chocolate chips and crushed Oreos.
  12. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. Note that the cookies will be very soft while warm but will firm up as they cool.

Notes

  • Chilling the dough for 3 hours is key to controlling spread and improving texture.
  • Use Dutch processed cocoa powder for a richer chocolate flavor and a more vibrant red color.
  • If you want more intense red color, adjust the amount of red gel food coloring accordingly.
  • Be careful not to overmix the flour to keep the cookies tender.
  • These cookies are best enjoyed within 3 days stored in an airtight container at room temperature.
  • Prep Time: 20 minutes (plus 3 hours chilling)
  • 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 Cookies, Holiday Cookies

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