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Homemade Red Velvet Oreo Cookies Recipe

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★★★★★

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.

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 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.
  2. 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.
  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 evenly. Set this mixture aside for later use.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  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: 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.
  11. 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.
  12. 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

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