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Homemade Red Velvet Oreo Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Keywords: red velvet cookies, Oreo cookies, red velvet Oreo cookies, homemade cookies, chocolate chip cookies, dessert, baked cookies

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