Introduction

These Homemade Red Velvet Oreo Cookies are a decadent twist on classic red velvet, packed with Oreo cookie crumbs and chocolate chips for extra indulgence. Soft, chewy, and vibrant, they make the perfect treat for any occasion.

Homemade Red Velvet Oreo Cookies Recipe - Recipe Image

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 in the microwave in 30-second intervals until fully melted. Pour the melted butter into a stand mixer bowl to cool.
Step 2: Prepare the Oreo crumbs. Use a food processor or blender to 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: In a medium bowl, sift together the flour, cocoa powder, cornstarch, and baking soda. Whisk in the kosher salt and set aside.
Step 4: In the stand mixer with the cooled melted butter, beat the butter and both sugars on medium-high speed until creamy, about 2 minutes. Scrape the bowl halfway through to ensure even mixing.
Step 5: 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.
Step 6: On low speed, add the flour mixture in three additions. Mix until just combined with a few streaks remaining.
Step 7: Remove the bowl from the mixer and gently fold in the semisweet chocolate chips, Oreo crumbs, and crushed Oreo pieces using a rubber spatula. Cover the bowl with plastic wrap and refrigerate the dough for 3 hours.
Step 8: Line a plate with wax paper. Using a large cookie scoop, portion out 2.5 oz of dough per ball. Lightly roll into balls and smooth out any cracks. Place the balls on the wax paper and refrigerate uncovered for 10–15 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 balls refrigerated. Bake for 12–14 minutes until the edges are set and the centers are 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 edge of a bowl or cup. Top each cookie with additional chocolate chips and crushed Oreos.
Step 12: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. They will be soft when warm but will firm up as they cool.

Tips & Variations

For extra richness, use high-quality Dutch processed cocoa powder and good-quality chocolate chips.
If you’d like a stronger Oreo flavor, fold in more crushed Oreos or add chunks of white chocolate for contrast.
To make smaller cookies, reduce the dough ball size to 1.5 oz and adjust baking time accordingly (about 10–12 minutes).
Using red gel food coloring is best for vibrant color without altering the dough texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm cookies in a low oven or microwave for a few seconds to return softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Yes, but the flavor and color may be slightly different. Dutch processed cocoa provides a smoother and less acidic taste which complements red velvet well.

Do I have to refrigerate the dough before baking?

Yes, chilling the dough helps develop flavor and prevents the cookies from spreading too much, resulting in a thicker, chewier texture.

Homemade Red Velvet Oreo Cookies Recipe

Print Recipe

★★★★★

4.9 from 128 reviews

Delicious Homemade Red Velvet Oreo Cookies combine the rich, velvety flavor of red velvet with crunchy Oreo cookie bits and chocolate chips. These soft-baked cookies feature a unique blend of cocoa, red food coloring, and Oreo crumbs, offering a decadent treat perfect for any occasion.

Author: Ella
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 3 hours 34 minutes
Yield: About 12 large cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Melt Butter: Cut the unsalted 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 to room temperature.
Prepare Oreo Crumbs: Using a food processor or blender, blend 3 Oreo cookies into fine crumbs. Separately, crush 6 Oreo cookies into bite-sized pieces using either a food processor or by placing them in a ziplock bag and rolling with a rolling pin. Set aside.
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 evenly. Set this mixture aside for later use.
Cream Butter and Sugars: Using the stand mixer with the cooled melted butter, beat the butter, light brown sugar, and granulated sugar on medium-high speed until the mixture is creamy and well combined, about 2 minutes. Scrape down the sides of the bowl halfway through to ensure even mixing.
Add Eggs, Vanilla, and Food Coloring: Beat in the eggs one at a time on medium speed until fully incorporated. With the last egg, add the vanilla extract and red gel food coloring, mixing thoroughly to achieve a vibrant red color.
Combine Flour Mixture: On low speed, gradually add the dry flour mixture in three additions. Mix until just combined, leaving a few streaks of flour visible to prevent overmixing and maintain a tender texture.
Fold in Mix-ins: Remove the bowl from the mixer. Gently fold in the semisweet chocolate chips, Oreo cookie crumbs, and crushed Oreo pieces using a rubber spatula. Cover the dough with plastic wrap and refrigerate for 3 hours to chill and firm up.
Prepare Dough Balls: Line a plate with wax paper. Use a large cookie scoop to portion out approximately 2.5 oz of dough per ball. Lightly roll each portion into a smooth ball, smoothing any cracks on the surface. Place the dough balls on the wax paper and refrigerate uncovered for 10-15 minutes while the oven preheats.
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.
Bake Cookies: Place 5 dough balls on the prepared baking sheet spaced about 2 inches apart. Keep the remaining dough refrigerated until ready to bake. Bake the cookies for 12-14 minutes, or until the edges are set and centers look slightly wet. Halfway through baking, gently tap the baking sheet on a heatproof surface and rotate it for even baking and shaping.
Shape and Top Cookies: Immediately after baking, use a bowl or cup to gently scoot the cookies into a neat circular shape. Top each cookie with additional semisweet chocolate chips and crushed Oreos for extra texture and flavor.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire cooling rack to cool completely. The cookies will be very soft when warm but will solidify as they cool.

Notes

Chilling the dough is essential to prevent spreading and to develop flavors.
Use Dutch-processed cocoa powder for a richer red velvet flavor and color.
Handle dough gently to keep the cookies tender and soft.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
For even more Oreo flavor, add extra crushed Oreos on top before baking.
If you prefer a less sweet cookie, reduce granulated sugar to ½ cup.

Keywords: Red Velvet Cookies, Oreo Cookies, Homemade Cookies, Chocolate Chip Cookies, Dessert Recipe, Soft Cookies, Holiday Cookies