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Homemade Red Velvet Oreo Cookies Recipe

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★★★★★

4.5 from 123 reviews

These Homemade Red Velvet Oreo Cookies combine the classic red velvet flavor with chunks of Oreos and semisweet chocolate chips for an indulgent treat. Soft and fudgy with a vibrant red color, these cookies are perfect for sharing or enjoying with a glass of milk. The dough is chilled to help keep the cookies thick and chewy, while the melting butter and mix-ins add richness and texture.

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 heat in the microwave in 30-second intervals until fully melted. Pour the melted butter into a stand mixer bowl to cool before using.
  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 a food processor or by placing them in a ziplock bag and smashing with a rolling pin.
  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 and then set the dry mixture aside.
  4. Cream Butter and Sugars: With the stand mixer fitted with a paddle attachment, beat the cooled melted butter with both the light brown sugar and granulated sugar on medium-high speed until creamy, about 2 minutes. Be sure to scrape down the bowl halfway through mixing.
  5. Add Eggs, Vanilla, and Food Coloring: Beat in the eggs one at a time on medium speed, mixing well after each addition. With the last egg, add the vanilla extract and red gel food coloring, mixing until everything is fully combined and the dough is evenly colored.
  6. Combine Flour Mixture: Reduce the mixer speed to low and add the sifted flour mixture in three additions, mixing just until combined after each addition. It’s okay if a few streaks of flour remain; do not overmix the dough.
  7. Fold in Mix-ins: Remove the bowl from the mixer. Gently fold in the semisweet chocolate chips, fine Oreo crumbs, and crushed Oreo pieces using a rubber spatula until evenly distributed. Cover the bowl with plastic wrap and refrigerate the dough for 3 hours to firm up.
  8. Prepare Dough Balls: Line a plate with wax paper. Using a large cookie scoop, portion out 2.5 ounces of dough for each cookie. Lightly roll each portion into a ball and smooth out any cracks. Place the dough balls on the wax paper and refrigerate uncovered for 10-15 minutes while you preheat the oven.
  9. Preheat and Prepare Baking Sheet: Line a large baking sheet with parchment paper. Preheat your oven to 350°F (175°C).
  10. Bake Cookies: Place 5 dough balls on the prepared baking sheet approximately 2 inches apart. Keep the remaining dough balls refrigerated until ready to bake. Bake for 12-14 minutes, until the edges look set but the centers still appear slightly wet. Halfway through baking, gently tap the baking sheet on a heatproof surface and rotate it to ensure even cooking.
  11. Shape and Top Cookies: Immediately after removing from the oven, gently nudge the cookies into a circular shape using the bottom of a bowl or cup. Top each cookie with additional chocolate chips and crushed Oreo pieces while still warm.
  12. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They will be very soft when warm but will firm up as they cool.

Notes

  • Ensure the melted butter has cooled before mixing with sugars to avoid scrambling the eggs.
  • Chilling the dough is important for keeping the cookies thick and to prevent spreading during baking.
  • Use gel food coloring for a vibrant red without thinning the dough.
  • Do not overmix once the flour is added to avoid tough cookies.
  • For added texture, top cookies immediately after baking with extra chocolate chips and Oreo pieces.

Keywords: red velvet cookies, Oreo cookies, chocolate chip cookies, homemade cookies, dessert recipe

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