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Homemade Red Velvet Oreo Cookies Recipe

★★★★★

5 from 92 reviews
  • Author: Victor
  • Total Time: 3 hours 34 minutes
  • Yield: 15 cookies 1x

Description

These Homemade Red Velvet Oreo Cookies combine the rich flavors of red velvet with the classic taste of Oreos and semisweet chocolate chips. Soft, chewy, and bursting with chocolatey textures, these cookies are a perfect treat for any occasion. The red gel food coloring gives them a vibrant color, while the mix of Oreo crumbs and chunks adds delightful crunch and flavor.

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
  • ¾ cup (165 g) Light brown sugar, packed
  • ¾ cup (150 g) Granulated sugar
  • 1 tablespoon Vanilla extract
  • 1 teaspoon Red gel food coloring

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 in a medium saucepan over medium heat or in the microwave in 30-second intervals until fully melted. Pour melted butter into a stand mixer bowl and allow it to 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 or by placing them in a ziplock bag and crushing with a rolling pin.
  3. Sift Dry Ingredients: In a medium bowl, sift together the flour, Dutch processed cocoa powder, cornstarch, and baking soda. Whisk in the kosher salt and set the mixture aside.
  4. Cream Butter and Sugars: In the stand mixer bowl with the cooled melted butter, beat the butter and both sugars on medium-high speed until creamy, about 2 minutes, scraping the bowl halfway through to ensure even mixing.
  5. Add Eggs, Vanilla, and Food Coloring: Beat in the eggs one at a time on medium speed until combined. Add the vanilla extract and red gel food coloring with the last egg and mix well to achieve a smooth, vibrant red dough.
  6. Combine Flour Mixture: On low speed, add the sifted flour mixture to the wet ingredients in three additions. Mix until just combined with a few streaks remaining—do not overmix.
  7. Fold in Mix-ins: Remove the bowl from the mixer and gently fold in the semisweet chocolate chips, Oreo cookie crumbs, and crushed Oreo pieces using a rubber spatula. Cover the bowl with plastic wrap and refrigerate the dough for 3 hours to firm up.
  8. Prepare Dough Balls: Line a plate with wax paper. Use a large cookie scoop to portion out 2.5 oz of dough per ball. Lightly roll each portion into balls and smooth out any cracks. Place the dough balls on the wax paper and refrigerate uncovered for 10-15 minutes while the oven preheats.
  9. Preheat and Prepare Baking Sheet: Line a large baking sheet with parchment paper and preheat the oven to 350°F (175°C).
  10. Bake Cookies: Place 5 dough balls on the prepared baking sheet about 2 inches apart. Keep remaining dough balls refrigerated until ready to bake. Bake for 12-14 minutes until edges are set but centers remain slightly wet. Halfway through baking, tap the baking sheet on a heatproof surface and rotate it to ensure even baking.
  11. Shape and Top Cookies: Immediately after baking, gently scoot the cookies into a circular shape using a bowl or cup. Top each cookie with additional semisweet chocolate chips and crushed Oreo pieces for added texture and flavor.
  12. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. Note that cookies will be very soft when warm but will firm up as they cool.

Notes

  • For best results, ensure the melted butter is cooled before mixing with sugars to prevent cooking the eggs.
  • Refrigerating the dough is essential for proper texture and to prevent spreading during baking.
  • Handle the dough balls gently to keep their shape and create thick, soft cookies.
  • Use Dutch processed cocoa powder for a richer chocolate flavor and darker color.
  • Cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red Velvet Oreo Cookies, Homemade Red Velvet Cookies, Oreo Cookies Recipe, Chocolate Chip Cookies, Valentine's Day Cookies, Soft Cookies, Cookie Recipe

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