Name: Homemade Red Velvet Oreo Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 3 h 34 min
Cuisine: American
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

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 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 into a stand mixer bowl to cool.

Step 2: Prepare 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: Sift the flour, cocoa powder, cornstarch, and baking soda into a medium bowl. Whisk in the kosher salt and set aside.

Step 4: In the stand mixer with cooled melted butter, beat the butter, brown sugar, and granulated sugar 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 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 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 2.5 oz of dough per ball. Lightly roll into balls, smoothing any cracks. Place the balls on wax paper and refrigerate uncovered for 10-15 minutes while the oven preheats.

Step 9: Line a large baking sheet with parchment paper and preheat the oven to 350°F (175°C).

Step 10: Place 5 dough balls on the baking sheet about 2 inches apart. Keep 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 the edge of a bowl or cup. Top each cookie with additional chocolate chips and crushed Oreos.

Step 12: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. The cookies will be 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 avoid adding too much to prevent flavor changes.

Use regular food coloring if gel is unavailable, but it may slightly alter dough consistency.

Swap semisweet chocolate chips with white chocolate chips for a sweeter twist.

Chill the dough longer if you prefer thicker cookies with less spreading.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Yes, you can substitute regular cocoa powder, but Dutch processed cocoa has a smoother, less bitter flavor which complements the red velvet taste better.