Introduction

These homemade Red Velvet Oreo Cookies combine the rich, classic flavor of red velvet with the crunch and creaminess of Oreos for a decadent treat. Soft, chewy, and packed with chocolate chips and Oreo pieces, they’re perfect for any celebration or an indulgent snack.

Homemade Red Velvet Oreo Cookies Recipe - Recipe Image

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 the melted butter into a stand mixer bowl and let it cool.
Step 2: Prepare the 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 food processor or by placing them in a ziplock bag and crushing with a rolling pin.
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: In the stand mixer with the cooled melted butter, beat the butter with both sugars on medium-high speed until creamy and smooth, about 2 minutes, scraping down the bowl halfway through.
Step 5: Beat in the eggs one at a time on medium speed until combined. Add the vanilla extract and red gel food coloring with the last egg and mix well.
Step 6: On low speed, add the flour mixture in three additions, mixing just until 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 with 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-ounce dough balls. Lightly roll them into balls and smooth any cracks. Place the balls on the wax paper and refrigerate uncovered for 10–15 minutes while preheating the oven.
Step 9: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Step 10: Place 5 dough balls about 2 inches apart on the baking sheet, keeping the remaining dough refrigerated. Bake for 12–14 minutes until edges are set and centers 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 shape the cookies into a circular form using a bowl or cup. Top with additional chocolate chips and crushed Oreos.
Step 12: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. The cookies will be very soft when warm but firm up as they cool.

Tips & Variations

For even richer flavor, use white chocolate chips instead of semisweet chocolate chips.
If you prefer a stronger red color, add an extra ½ teaspoon of red gel food coloring.
To make smaller cookies, scoop 1.5-ounce dough balls and reduce baking time by 2–3 minutes.
Use gluten-free flour blend to make these cookies gluten-free.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm in a microwave for 10–15 seconds or let them come to room temperature naturally to retain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before baking. This can actually help develop more flavor and a chewier texture.

What if I don’t have Dutch processed cocoa powder?

You can substitute natural cocoa powder if needed, but the color and flavor may be slightly different. Dutch processed cocoa is less acidic and gives a smoother taste and deeper color.

Homemade Red Velvet Oreo Cookies Recipe

Print Recipe

★★★★★

4.7 from 112 reviews

Delight in these Homemade Red Velvet Oreo Cookies that combine classic red velvet flavor with crunchy Oreo pieces and rich chocolate chips. Perfectly soft and chewy, these cookies are a decadent treat ideal for any occasion.

Author: Lena
Prep Time: 20 minutes
Cook Time: 14 minutes per batch
Total Time: 3 hours 40 minutes
Yield: Approximately 15 large cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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

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.
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.
Sift Dry Ingredients: In a medium bowl, sift together flour, cocoa powder, cornstarch, and baking soda. Whisk in kosher salt and set aside.
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 through.
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.
Combine Flour Mixture: On low speed, add flour mixture in three additions, mixing until just combined and a few streaks remain.
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.
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.
Preheat and Prepare Baking Sheet: Line a large baking sheet with parchment paper. Preheat oven to 350°F (175°C).
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.
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.
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

Chilling the dough for 3 hours is essential for best texture and flavor development.
Use red gel food coloring for vibrant color without thinning the dough.
The cookies will appear soft when hot but will firm up as they cool.
You can store baked cookies in an airtight container at room temperature for up to 5 days.
For extra indulgence, serve with a cold glass of milk.

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