Name: Homemade Red Velvet Oreo Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 3 h 34 min
Cuisine: American
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

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 it in a medium saucepan over medium heat or microwaving in 30-second intervals until fully melted. Pour melted butter into a stand mixer bowl and let it cool.

Step 2: Prepare Oreo crumbs by blending 3 Oreo cookies into fine crumbs using a food processor or blender. Crush 6 Oreo cookies into bite-sized pieces using a rolling pin and a ziplock bag or pulse briefly in the 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: Using 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.

Step 5: Beat in the eggs one at a time on medium speed until fully combined. Add the vanilla extract and red gel food coloring with the last egg and mix well.

Step 6: On low speed, add the sifted flour mixture in three additions, mixing until just combined and a few streaks remain.

Step 7: Remove the bowl from the mixer and 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 dough per ball. Lightly roll each into balls and smooth any cracks. Place the dough balls on the wax paper and refrigerate uncovered for 10–15 minutes while preheating the oven.

Step 9: Line a large baking sheet with parchment paper and preheat the oven to 350°F (175°C).

Step 10: Place 5 dough balls on the baking sheet about 2 inches apart. Keep remaining dough refrigerated. Bake for 12–14 minutes until edges are set and centers still look slightly wet. Halfway through baking, tap the baking sheet on a heatproof surface and rotate it for even cooking.

Step 11: Immediately after baking, gently push the cookies into a circular shape using a bowl or cup. Top each cookie with additional chocolate chips and crushed Oreos.

Step 12: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Cookies will be soft when warm but firm up as they cool.

Tips & Variations

For a more intense red color, increase the red gel food coloring slightly, but avoid adding too much to prevent a bitter taste.

Try substituting semisweet chocolate chips with white chocolate chips for a sweeter contrast.

Make sure the melted butter is cooled to avoid cooking the eggs when mixing.

Refrigerating the dough helps control spreading and develops the flavors.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Yes, you can, but Dutch processed cocoa has a milder flavor and darker color which complements red velvet better. If you use natural cocoa powder, the flavor will be slightly more bitter.

What if I don’t have red gel food coloring?

You can use liquid food coloring, but gel is preferred because it adds vibrant color without thinning the dough. If using liquid, reduce other liquids slightly to maintain the cookie texture.