Description
Indulge in these irresistible Homemade Red Velvet Oreo Cookies, combining classic red velvet flavors with the crunch of Oreo cookie pieces and the richness of semisweet chocolate chips. Soft and chewy with a hint of cocoa and vibrant red color, these cookies are perfect for any occasion and sure to impress your family and friends.
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 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 melted butter into a stand mixer bowl and allow it to cool.
- Prepare 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.
- Sift Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, cornstarch, and baking soda. Whisk in kosher salt and set aside.
- Cream Butter and Sugars: In the stand mixer 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.
- Add Eggs, Vanilla, and Food Coloring: Beat in eggs one at a time on medium speed until combined. Add vanilla extract and red gel food coloring along with the last egg and mix well.
- Combine Flour Mixture: On low speed, add the flour mixture in three additions, mixing until just combined with a few streaks remaining.
- 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.
- Prepare Dough Balls: Line a plate with wax paper. Use a large cookie scoop to portion 2.5 oz of dough per ball. Lightly roll into balls, smooth any cracks, and place them on the wax paper. Refrigerate uncovered for 10-15 minutes while preheating the oven.
- Preheat and Prepare Baking Sheet: Line a large baking sheet with parchment paper. Preheat the oven to 350°F (175°C).
- Bake Cookies: Place 5 dough balls on the baking sheet about 2 inches apart. Keep remaining dough balls refrigerated. Bake for 12-14 minutes until edges are set and centers are slightly wet. Halfway through baking, gently tap the baking sheet on a heatproof surface and rotate it for even baking.
- Shape and Top Cookies: Immediately after baking, gently scoot the cookies into a circular shape using a bowl or cup. Top with additional chocolate chips and crushed Oreos.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. Cookies will be soft when warm but will firm up as they cool.
Notes
- Using melted and cooled butter will help create a chewier cookie texture.
- Refrigerating the dough helps the flavors meld and prevents spreading during baking.
- Handle the cookies gently after baking while they are soft to shape them without breaking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Feel free to adjust the amount of chocolate chips or Oreo pieces for more or less crunch and sweetness.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cookies, Homemade Cookies, Oreo Cookies, Chocolate Chip Cookies, Dessert Cookies, Soft Cookies, Holiday Cookies
