Introduction

These homemade Red Velvet Oreo Cookies are a decadent treat combining the rich flavors of red velvet with crunchy Oreo pieces and melty chocolate chips. Perfectly soft and slightly chewy, they make an irresistible dessert or snack for any Oreo lover.

A round, bright red cookie with a slightly cracked surface is shown on crinkled white paper resting on a white marbled texture. Large chunks of dark chocolate are scattered on top, some pieces slightly melting into the cookie. One piece of the cookie is broken off, revealing a soft, chewy, and dense red interior. Crumbs are visible around the broken piece, giving a fresh-baked feeling. Photo taken with an iphone --ar 4:5 --v 7

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 it in a medium saucepan over medium heat or microwaving in 30-second intervals until fully melted. Pour the melted butter into a stand mixer bowl and let it cool.
Step 2: Prepare the Oreo crumbs by blending 3 Oreo cookies into fine crumbs using a food processor or blender. Crush 6 Oreo cookies into bite-sized pieces with a food processor or by placing them in a ziplock bag and using a rolling pin.
Step 3: In a medium bowl, sift together the flour, Dutch processed cocoa powder, cornstarch, and baking soda. Whisk in the kosher salt, then set the dry ingredients aside.
Step 4: 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, about 2 minutes, scraping the bowl halfway through.
Step 5: Beat in the eggs one at a time on medium speed until combined. Add vanilla extract and red gel food coloring with the last egg and mix until well incorporated.
Step 6: On low speed, add the flour mixture in three additions, mixing just until combined and a few streaks of flour remain.
Step 7: Remove the bowl from the mixer and gently fold in the semisweet chocolate chips, Oreo crumbs, and crushed Oreo pieces with a rubber spatula. Cover the bowl 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 ounces of dough per ball. Lightly roll the dough into smooth balls and place them 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 the remaining dough refrigerated. Bake the cookies for 12-14 minutes until the edges are set and the centers are slightly wet. Halfway through baking, gently tap the baking sheet on a heatproof surface and rotate the sheet for even baking.
Step 11: Immediately after baking, gently shape the cookies into a circular form using 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 wire rack to cool completely. The cookies will be soft when warm but will firm up as they cool.

Tips & Variations

For more vibrant red cookies, use gel food coloring rather than liquid to avoid thinning the dough.
Substitute semisweet chocolate chips with white chocolate chips for a sweeter contrast.
Chill the dough overnight for deeper flavor and firmer dough that’s easier to shape.
Add a teaspoon of instant espresso powder to enhance the chocolate flavor.
Use a cookie scoop to ensure even-sized cookies that bake consistently.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To reheat, warm cookies in a microwave for 10-15 seconds to restore softness.

How to Serve

A close-up image of a red cookie with a rough texture, broken in half to show its soft inside. The cookie is topped with large shiny dark chocolate chunks that have slightly melted edges. It sits on a crumpled white paper, placed on a white marbled surface with soft natural light coming from one side, casting gentle shadows. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Using regular cocoa powder will work, but Dutch processed cocoa has a smoother, less acidic taste that complements the red velvet flavor better. If you use regular cocoa, the flavor will be slightly more bitter.

Why do I need to refrigerate the dough?

Refrigerating the dough solidifies the butter and helps the flavors meld together. It also prevents the cookies from spreading too much during baking, resulting in thicker, softer cookies.