Name: Homemade Red Velvet Oreo Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 3 h 29 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 the 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 melted butter into a stand mixer bowl and let cool.

Step 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.

Step 3: Sift the dry ingredients together: in a medium bowl, sift the flour, cocoa powder, cornstarch, and baking soda. Whisk in the kosher salt and set aside.

Step 4: In the stand mixer with cooled melted butter, beat the butter and both sugars on medium-high speed for about 2 minutes until creamy, scraping the bowl halfway through.

Step 5: Add eggs one at a time, beating on medium speed after each addition until combined. Mix in vanilla extract and red gel food coloring with the last egg until well combined.

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 using a rubber spatula. Cover 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 out about 2.5 oz of dough per ball. Lightly roll into smooth balls and place on the wax paper. Refrigerate uncovered for 10-15 minutes while preheating the oven.

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 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 baking.

Step 11: Immediately after baking, gently scoot each cookie into a circular shape using a bowl or cup. Top with additional chocolate chips and crushed Oreos.

Step 12: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. They will be soft when warm but will firm up as they cool.

Tips & Variations

For a more intense red color, add a little more red gel food coloring as desired.

Use mini Oreo cookies for smaller mix-in pieces and a different texture.

Substitute semisweet chocolate chips with white chocolate chips for a sweeter contrast.

Chill the dough longer if you want thicker, chewier cookies.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Dutch processed cocoa powder is less acidic and offers a smoother flavor, but you can substitute regular cocoa powder. The flavor may be slightly different, and the texture could be affected, but the cookies will still turn out tasty.

Why do the cookies need to be refrigerated before baking?

Chilling the dough allows the butter to solidify, which helps prevent the cookies from spreading too much during baking. It also improves flavor and texture, making the cookies chewier and more flavorful.