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Homemade Red Velvet Oreo Cookies Recipe

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★★★★★

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.

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. Crush 6 Oreo cookies into bite-sized pieces using a food processor or 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 and 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 bowl halfway through.
  5. 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.
  6. Combine Flour Mixture: On low speed, add flour mixture in three additions, mixing until just combined and a few streaks remain.
  7. 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.
  8. 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.
  9. Preheat and Prepare Baking Sheet: Line a large baking sheet with parchment paper. Preheat oven to 350°F (175°C).
  10. 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.
  11. 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.
  12. 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

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