Introduction

These Homemade Red Velvet Oreo Cookies combine the rich, classic flavor of red velvet with a satisfying crunch of Oreo pieces. Soft, chewy, and packed with chocolate chips, they make a delicious treat perfect for any occasion.

A close-up of a bright red cookie with a rough texture, topped with large pieces of dark chocolate scattered unevenly on top. The cookie is broken, showing its soft, crumbly inside in a lighter red shade. It sits on crumpled white parchment paper over a white marbled surface, with some crumbs spread around. A woman's hand is reaching toward the cookie from the right side. Photo taken with an iphone --ar 4:5 --v 7

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 in a medium saucepan over medium heat or microwaving in 30-second intervals until fully melted. Pour melted butter into a stand mixer bowl and let it cool.
Step 2: Prepare the 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 by placing them in a ziplock bag and crushing with a rolling pin.
Step 3: Sift together the flour, Dutch processed cocoa powder, cornstarch, and baking soda into a medium bowl. Whisk in kosher salt and set aside.
Step 4: In the stand mixer with cooled melted butter, beat the butter and both sugars on medium-high speed until creamy, about 2 minutes, scraping the bowl halfway through.
Step 5: Beat in the 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.
Step 6: On low speed, add the flour mixture in three additions, mixing until just combined and a few streaks remain.
Step 7: Remove the bowl from the mixer. Gently fold in semisweet chocolate chips, Oreo cookie 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 approximately 2.5 ounces of dough per ball. Lightly roll each portion into a ball and smooth any cracks. Place the dough balls on the wax paper and refrigerate uncovered for 10 to 15 minutes while the oven preheats.
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 on the baking sheet about 2 inches apart. Keep the remaining dough refrigerated. Bake for 12 to 14 minutes until the edges are set and the centers appear slightly wet. Halfway through baking, tap the baking sheet on a heatproof surface and rotate it for even baking.
Step 11: Immediately after baking, gently scoot the cookies into a circular shape using the rim of a bowl or cup. Top each cookie with additional chocolate chips and crushed Oreo pieces.
Step 12: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. The cookies will be very soft when warm but will firm up as they cool.

Tips & Variations

For a more intense red color, add a little extra red gel food coloring, but be careful not to add too much to avoid altering the dough texture.
If you prefer, substitute semisweet chocolate chips with white chocolate chips for a sweeter contrast.
Chilling the dough overnight enhances the flavor and helps the cookies hold their shape better during baking.
Use high-quality Dutch processed cocoa powder for the best deep chocolate flavor.

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 container or ziplock bag for up to 3 months. To reheat, warm in a 300°F (150°C) oven for 5–7 minutes to restore softness and freshness.

How to Serve

A close-up photo of a thick red cookie with large, melted dark chocolate chunks spread unevenly on the top. The cookie's bright red dough is soft and slightly crumbly, with one bite taken out showing the moist inside. It sits on crumpled white parchment paper over a white marbled surface, with some cookie crumbs scattered around. A woman's hand lightly holds the cookie from below, showing the texture and thickness clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without red food coloring?

Yes, but the classic red velvet color will be missing. The cookies will still taste delicious, with a chocolatey flavor from the cocoa powder and Oreos.

Why do I need to refrigerate the dough before baking?

Refrigerating the dough firms it up, which helps prevent the cookies from spreading too much during baking. It also improves flavor development and texture.