Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Red Velvet Oreo Cookies Recipe

★★★★★

4.7 from 80 reviews
  • Author: Sarah
  • Total Time: 3 hours 34 minutes
  • Yield: About 15 cookies 1x

Description

These Homemade Red Velvet Oreo Cookies combine the rich, classic flavors of red velvet with crunchy Oreo cookie pieces for a decadent treat. The dough is studded with semisweet chocolate chips and both fine and chunky Oreo crumbs, baked to perfection with a soft, slightly chewy texture that firms up as it cools. Perfect for cookie lovers who want a twist on the traditional red velvet cake in cookie form.

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. Then crush 6 Oreo cookies into bite-sized pieces using a food processor or a 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 down the bowl halfway through.
  5. Add Eggs, Vanilla, and Food Coloring: Beat in 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.
  6. Combine Flour Mixture: On low speed, add the sifted flour mixture in three additions, mixing until just combined and a few streaks remain.
  7. Fold in Mix-ins: Remove the bowl from the mixer. Gently fold in 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 to chill thoroughly.
  8. Prepare Dough Balls: Line a plate with wax paper. Use a large cookie scoop to portion out 2.5 oz of dough per ball. Lightly roll each into a ball, smoothing cracks. Place on the wax paper and refrigerate uncovered for 10–15 minutes while preheating the oven.
  9. Preheat and Prepare Baking Sheet: Preheat 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 12–14 minutes until edges are set and centers are slightly wet. Halfway through baking, tap the baking sheet on a heatproof surface and rotate the sheet for even cooking.
  11. Shape and Top Cookies: Immediately after baking, gently scoot the cookies into a circular shape using a bowl or cup. Top with additional chocolate chips and crushed Oreos while still warm.
  12. Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will be soft when warm but will achieve the perfect firm texture as they cool.

Notes

  • Using melted and cooled butter creates a tender texture instead of creaming cold butter.
  • Chilling the dough for 3 hours helps the cookies hold their shape and enhances the flavor.
  • The red gel food coloring gives vibrant color without altering the dough consistency.
  • The mixture of fine Oreo crumbs and chunky pieces adds texture and bursts of Oreo flavor throughout.
  • If you prefer softer cookies, reduce baking time slightly; for firmer cookies, bake closer to 14 minutes.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red Velvet cookies, Oreo cookies, homemade cookies, chocolate chip cookies, dessert, baking, red food coloring

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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