Description
These Homemade Red Velvet Oreo Cookies combine the rich flavors of classic red velvet with chunks of Oreo cookies and semisweet chocolate chips for an indulgent, soft, and chewy treat. Perfectly baked to have a tender center with slightly crispy edges, these cookies are a crowd-pleaser that bring together vibrant color and delightful textures.
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 using 30-second intervals until fully melted. Pour the melted butter into a stand mixer bowl and allow it to cool.
- 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 crushing with a rolling pin.
- 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 and set the dry mixture aside.
- Cream Butter and Sugars: In the stand mixer bowl with cooled melted butter, beat the butter together with the light brown sugar and granulated sugar on medium-high speed until creamy, about 2 minutes. Scrape down the sides of the bowl midway through mixing.
- Add Eggs, Vanilla, and Food Coloring: Beat in the eggs one at a time on medium speed, ensuring each is fully incorporated before adding the next. With the last egg, add the vanilla extract and red gel food coloring, then mix well until evenly combined.
- Combine Flour Mixture: Reduce the mixer speed to low. Add the sifted flour mixture in three additions, mixing just until combined each time. The dough might still have a few streaks of flour remaining.
- Fold in Mix-ins: 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 tightly with plastic wrap and refrigerate the dough for 3 hours to firm up.
- Prepare Dough Balls: Line a plate with wax paper. Using a large cookie scoop, portion out about 2.5 oz of dough per ball. Lightly roll each portion into smooth balls, smoothing any cracks. Place the dough balls on the wax paper and refrigerate uncovered for 10-15 minutes while the oven preheats.
- Preheat and Prepare Baking Sheet: Line a large baking sheet with parchment paper. Preheat your oven to 350°F (175°C).
- Bake Cookies: Arrange 5 dough balls on the prepared baking sheet, spacing them about 2 inches apart. Keep the remaining dough refrigerated. Bake for 12-14 minutes, or until the edges are set and the centers remain slightly wet. Halfway through baking, tap the baking sheet on a heatproof surface and rotate it to ensure even baking.
- Shape and Top Cookies: Immediately after baking, gently scoot the cookies into a neat circular shape using the side of a bowl or cup. Top each cookie with additional semisweet chocolate chips and some crushed Oreo pieces for decoration.
- 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 very soft when warm but will firm up as they cool, giving a perfect chewy texture.
Notes
- Make sure the melted butter is cooled before mixing with sugars to prevent cooking the eggs when added.
- Red gel food coloring gives a vibrant red hue without altering the dough consistency; avoid liquid food coloring to maintain texture.
- Refrigerating the dough is crucial for flavor development and to prevent spreading during baking.
- Cookies may appear underbaked when removed but will set as they cool, giving a soft center.
- For larger batches, bake in multiple rounds ensuring the dough stays chilled between baking sessions.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cookies, Oreo Cookies, Homemade Cookies, Chocolate Chip Cookies, Dessert, Holiday Cookies
