Introduction

These Homemade Red Velvet Oreo Cookies are a delightful twist on classic cookies, combining rich red velvet flavor with crunchy Oreo pieces and melty chocolate chips. Perfect for any occasion, they offer a soft, gooey texture with a bit of chocolate crunch in every bite.

A single large red velvet cookie with dark brown Oreo cookie pieces and melted chocolate chunks scattered on top and inside. The cookie is thick, round, and slightly cracked, showing a soft, gooey texture inside with a bite taken out from the front left side. It rests on a white piece of parchment paper placed on a round white marble surface. In the background, blurred, there are more red velvet cookies, a glass jar of milk, and a white cloth. The overall color tone is warm and inviting with focus on the foreground cookie. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 (313 g) cups All purpose flour
1/4 (21 g) cup Dutch processed cocoa powder
1 teaspoon Baking soda
1 teaspoon Cornstarch
3/4 teaspoon Kosher salt
1 (227 g) cup Unsalted butter (melted and cooled)
2 large Eggs
3/4 (165 g) cup Light brown sugar (packed)
3/4 (150 g) cup Granulated sugar
1 tablespoon Vanilla extract
1 teaspoon Red gel food coloring
1/4 cup Oreo cookie crumbs (about 3 Oreo cookies)
6 Crushed Oreo cookie pieces (6 Oreo cookies blended into bite-sized pieces, plus more for topping)
3/4 cup Semisweet chocolate chips (plus more for topping)

Instructions

Step 1: Cut butter into 1-inch slices. In a medium saucepan, melt the butter over medium heat, then pour it into the bowl of a stand mixer to cool. Let it cool while you prepare the dry ingredients. Alternatively, melt in the microwave in 30-second intervals.
Step 2: Using a food processor or blender, blend 3 Oreo cookies into fine crumbs. For the crushed Oreos, use a food processor or place Oreo cookies in a large ziplock bag and crush them with a rolling pin into bite-sized pieces.
Step 3: In a medium bowl, sift together all purpose flour, Dutch processed cocoa powder, cornstarch, and baking soda. Whisk in the kosher salt and set aside.
Step 4: In the stand mixer bowl with cooled butter, beat the melted butter and both sugars on medium-high with the paddle attachment until creamy, about 2 minutes. Stop halfway to scrape the bowl.
Step 5: With the mixer on medium speed, add eggs one at a time, mixing until fully combined. Add vanilla extract and red gel food coloring with the last egg.
Step 6: Reduce mixer to low speed and add the flour mixture in three additions, mixing until just combined. After the last addition, mix until only a few streaks remain. Remove bowl from mixer and gently fold in semisweet chocolate chips, Oreo crumbs, and crushed Oreo pieces. Cover with plastic wrap and refrigerate for 3 hours.
Step 7: Line a plate with wax paper. Remove chilled dough and scoop 2.5 oz per cookie using a large cookie scoop. Roll dough into balls, smoothing any cracks. Place on the plate and refrigerate uncovered for 10–15 minutes while the oven preheats.
Step 8: Line a large baking sheet with parchment paper. Preheat oven to 350°F (175°C). Place 5 dough balls on the sheet about 2 inches apart; keep remaining dough refrigerated until baking.
Step 9: Bake for 12–14 minutes depending on preferred texture—12 minutes yields soft and gooey, 14 minutes firmer but still soft. Halfway through baking, remove cookies, firmly tap baking sheet on a heatproof surface, rotate the sheet, then return cookies to oven. Cookies are ready when edges are set and centers appear slightly wet.
Step 10: Use a bowl, cup, or biscuit cutter to gently scoot each cookie in a circular motion until round. Top with extra chocolate chips and crushed Oreos. Let cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. They will be very soft—cooling fully is important. Enjoy!

Tips & Variations

For more intense red color, add a little extra red gel food coloring.
Use dark chocolate chips instead of semisweet for a richer flavor.
Chilling the dough fully helps prevent spreading and keeps cookies thick.
For an added crunch, sprinkle coarse sugar on top before baking.
Substitute crushed Oreos with any flavored sandwich cookies for variety.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature and warm slightly in the microwave before serving for a soft, fresh-baked feel.

How to Serve

Two thick red velvet cookies are placed on a black cooling rack set against a white marbled texture. Each cookie is made with a deep red dough base that looks soft and slightly crumbly. Scattered on top are broken pieces of black and white sandwich cookies embedded in the dough, along with smooth, glossy brown chocolate chips. The cookie at the bottom right is being gently held by a woman's hand with light skin, pinching one small piece of the sandwich cookie. The cooling rack’s grid pattern contrasts with the white marbled texture beneath, making the vibrant red and dark brown colors pop. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, refrigerate the dough covered for up to 3 days or freeze it for up to a month. Thaw dough in the fridge overnight before baking.

Why should I use Dutch processed cocoa powder?

Dutch processed cocoa is less acidic and has a smoother, deeper chocolate flavor, which complements the red velvet taste better than natural cocoa powder.

Homemade Red Velvet Oreo Cookies Recipe

Print Recipe

★★★★★

4.6 from 82 reviews

Homemade Red Velvet Oreo Cookies combine the iconic flavors of red velvet cake with crunchy and creamy Oreo cookie pieces in a soft, gooey baked cookie. This recipe features a rich, buttery dough infused with cocoa and food coloring, studded with crushed Oreos and semisweet chocolate chips, baked to perfection for a deliciously indulgent treat.

Author: Elias
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 3 hours 34 minutes
Yield: Approximately 15 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 1/2 cups (313 g) All purpose flour
1/4 cup (21 g) Dutch processed cocoa powder
1 teaspoon Baking soda
1 teaspoon Cornstarch
3/4 teaspoon Kosher salt

Wet Ingredients

1 cup (227 g) Unsalted butter, melted and cooled
2 large Eggs
3/4 cup (165 g) Light brown sugar, packed
3/4 cup (150 g) Granulated sugar
1 tablespoon Vanilla extract
1 teaspoon Red gel food coloring

Mix-ins

1/4 cup Oreo cookie crumbs (about 3 Oreo cookies, finely blended)
6 Oreo cookies crushed into bite-sized pieces
3/4 cup Semisweet chocolate chips (plus extra for topping)

Instructions

Melt Butter: Cut the unsalted butter into 1-inch slices and melt it over medium heat in a medium saucepan. Pour the melted butter into the bowl of a stand mixer and allow it to cool while preparing other ingredients. Alternatively, melt butter in microwave in 30-second intervals until fully melted.
Prepare Oreo Crumbs: Using a food processor or blender, process 3 Oreo cookies into fine crumbs. Separately, crush 6 Oreo cookies into bite-sized pieces using a food processor or by placing them in a ziplock bag and rolling with a rolling pin.
Mix Dry Ingredients: In a medium bowl, sift together all-purpose flour, Dutch processed cocoa powder, cornstarch, and baking soda. Whisk in kosher salt. Set aside.
Cream Butter and Sugars: In the stand mixer bowl with cooled melted butter, beat together brown sugar and granulated sugar on medium-high with paddle attachment until creamy and smooth, approximately 2 minutes. Scrape the bowl halfway through mixing to ensure even blending.
Add Eggs and Flavorings: Lower the mixer speed to medium and add eggs one at a time, mixing until fully incorporated after each addition. With the last egg, add vanilla extract and red gel food coloring and mix them in until even in color.
Combine Dry Ingredients: On low speed, add the sifted flour mixture in three batches, mixing only until just combined after each addition. After the final addition, mix just until a few streaks remain. Remove the bowl from the mixer.
Add Mix-ins: Gently fold in semisweet chocolate chips, Oreo cookie crumbs, and crushed Oreo pieces using a rubber spatula until evenly distributed. Cover the bowl with plastic wrap and refrigerate the dough for 3 hours to firm up.
Shape Cookies: Line a plate with wax paper. Remove chilled dough and scoop 2.5 oz of dough per cookie using a large cookie scoop. Roll dough lightly into balls, smoothing out cracks. Place on the wax paper-lined plate and refrigerate uncovered for 10 to 15 minutes while preheating the oven.
Prepare for Baking: Line a large cookie sheet with parchment paper. Preheat oven to 350°F (177°C). Arrange five dough balls on the sheet, spaced about two inches apart. Keep remaining dough balls refrigerated until ready to bake.
Bake Cookies: Bake for 12 to 14 minutes depending on preferred texture—12 minutes yields softer, gooier cookies; 14 minutes creates firmer yet soft cookies. Halfway through baking, remove the sheet and firmly tap it on a heatproof surface to settle the cookies; rotate the sheet then return cookies to oven to finish baking. Cookies are done when edges are set but centers remain slightly wet.
Shape and Cool: Using a bowl, cup, or biscuit cutter, gently scoot each cookie in a circular motion on the baking sheet to create perfectly round shapes. Top cookies with extra chocolate chips and crushed Oreos. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies will be very soft initially; cooling ensures proper texture. Enjoy!

Notes

Refrigerating the dough for 3 hours is essential for firm shaping and proper texture.
Adjust baking time depending on whether you prefer softer or slightly firmer cookies.
Using Dutch processed cocoa powder enhances the red velvet flavor and color.
Rolling the cookies into balls gently helps maintain a soft, tender crumb.
Allow cookies to cool completely before handling to prevent breaking due to softness.
Extra Oreo crumbs and chocolate chips on top add texture and visual appeal.

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