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Homemade Red Velvet Oreo Cookies Recipe

★★★★★

4.7 from 102 reviews
  • Author: Victor
  • Total Time: 3 hours 34 minutes
  • Yield: About 15 large cookies 1x

Description

These Homemade Red Velvet Oreo Cookies combine the classic flavors of red velvet cake with the iconic crunch and creaminess of Oreos. Featuring a tender, cocoa-infused red dough studded with crushed Oreo pieces and semisweet chocolate chips, these cookies offer a delightful balance of rich chocolate, vibrant color, and satisfying texture. Perfect for dessert lovers craving a unique twist on a cookie classic.

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
  • 1 tablespoon Vanilla extract
  • 1 teaspoon Red gel food coloring

Sugars

  • ¾ cup (165 g) Light brown sugar, packed
  • ¾ cup (150 g) Granulated sugar

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 it in a medium saucepan over medium heat or in the microwave in 30-second intervals until fully melted. Pour the melted butter into a stand mixer bowl and let it 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, rolling pin, or by placing them in a ziplock bag and crushing manually.
  3. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch processed cocoa powder, cornstarch, and baking soda. Whisk in the kosher salt and set aside.
  4. Cream Butter and Sugars: In the stand mixer with the cooled melted butter, beat the butter with light brown sugar and granulated sugar on medium-high speed until creamy, about 2 minutes. Be sure to scrape the bowl halfway through mixing.
  5. Add Eggs, Vanilla, and Food Coloring: Beat in eggs one at a time on medium speed until fully combined. Add vanilla extract and red gel food coloring along with the last egg, then mix well to incorporate the vibrant red color evenly.
  6. Combine Flour Mixture: On low speed, add the sifted flour mixture in three additions, mixing until just combined but with a few streaks of flour remaining to avoid overmixing, which keeps the cookies tender.
  7. Fold in Mix-ins: Remove the bowl from the mixer and gently fold in the semisweet chocolate chips, fine Oreo crumbs, and the crushed Oreo pieces using a rubber spatula. Cover the dough with plastic wrap and refrigerate for 3 hours to allow it to firm up and flavors to meld.
  8. Prepare Dough Balls: Line a plate with wax paper. Using a large cookie scoop, portion out about 2.5 ounces of dough per ball. Lightly roll each portion into smooth balls and smooth out any cracks. Place dough balls on the wax paper and refrigerate uncovered for 10-15 minutes while you preheat the oven.
  9. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
  10. Bake Cookies: Arrange 5 dough balls on the baking sheet about 2 inches apart to allow for spreading. Keep remaining dough balls refrigerated until ready to bake. Bake for 12-14 minutes, until the edges are set and the centers look slightly wet. Halfway through baking, gently tap the baking sheet on a heatproof surface and rotate it to promote even cooking.
  11. Shape and Top Cookies: Right after taking the cookies out of the oven, gently scoot them into a circular shape using a bowl or cup rim if needed. Immediately top each cookie with extra semisweet chocolate chips and crushed Oreo pieces for added texture and flavor.
  12. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire cooling rack to cool completely. They will be very soft while warm but will achieve the perfect chewy texture as they cool.

Notes

  • Melting the butter and letting it cool provides a denser, chewier cookie texture.
  • Refrigerating the dough for 3 hours is important to develop flavor and help the cookies hold their shape.
  • Using Dutch processed cocoa powder enhances the deep red color and rich chocolate flavor in red velvet recipes.
  • Do not overmix the flour mixture to keep the cookies tender and prevent toughness.
  • If you want more vibrant red color, add a bit more red gel food coloring, but be careful not to alter the dough consistency.
  • Cookies firm up as they cool, so do not overbake to keep them soft and chewy inside.
  • Store leftover cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red velvet cookies, Oreo cookies, homemade cookies, chocolate chip cookies, dessert recipe, holiday cookies, chewy cookies

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Find it online: https://tastywithvictor.com/homemade-red-velvet-oreo-cookies-recipe-2/