Introduction

These homemade red velvet Oreo cookies combine the rich, classic flavors of red velvet cake with crunchy Oreo cookie pieces for a delightful treat. Perfectly soft and chewy with bursts of chocolate, they’re great for any occasion or just a special snack.

Homemade Red Velvet Oreo Cookies Recipe - Recipe Image

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 unsalted 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 into a stand mixer bowl and let 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 using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
Step 3: 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.
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 creamy, about 2 minutes, scraping down the bowl halfway through.
Step 5: Beat in the eggs one at a time on medium speed until fully combined. Add the vanilla extract and red gel food coloring with the last egg and mix well to evenly distribute the color.
Step 6: On low speed, gradually add the flour mixture in three additions, mixing until just combined. Stop when a few streaks of flour remain to avoid overmixing.
Step 7: Remove the bowl from the mixer. 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.
Step 8: Line a plate with wax paper. Using a large cookie scoop, portion out about 2.5 ounces of dough per ball. Lightly roll into smooth balls, filling in any cracks. Place the dough balls on the wax paper and refrigerate uncovered for 10–15 minutes while preheating the oven.
Step 9: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Step 10: Arrange 5 dough balls on the prepared baking sheet about 2 inches apart. Keep remaining dough refrigerated until ready to bake. Bake for 12–14 minutes, until the edges are set but the centers remain slightly wet. Halfway through baking, tap the baking sheet on a heatproof surface and rotate it for even cooking.
Step 11: Immediately after removing the cookies from the oven, gently scoot them into a circular shape using the edge of a bowl or cup. Top each cookie with extra chocolate chips and crushed Oreo pieces for added texture and flavor.
Step 12: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. The cookies will be soft when warm but will firm up as they cool.

Tips & Variations

For more intense red coloring, add an extra ½ teaspoon of red gel food coloring.
Use white chocolate chips instead of semisweet for a sweeter contrast.
For crunchier cookies, bake 1–2 minutes longer but watch carefully to avoid burning.
Letting the dough chill overnight enhances flavor and texture.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm cookies in the microwave for 10–15 seconds or until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 24 hours before baking. Just cover tightly with plastic wrap to prevent drying out.

What if I don’t have Dutch processed cocoa powder?

You can substitute natural cocoa powder, but the cookies may have a slightly different flavor and color. Dutch processed cocoa has a smoother, less acidic taste that suits red velvet recipes well.

Homemade Red Velvet Oreo Cookies Recipe

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★★★★★

4.9 from 294 reviews

These homemade Red Velvet Oreo Cookies combine the rich flavors of classic red velvet cake with the crunch and creaminess of Oreo cookies, topped with melty chocolate chips. Perfectly soft with a chewy center, these cookies bring together cocoa, red food coloring, and chocolate chips for an indulgent treat that’s as festive as it is delicious.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 14 minutes per batch
Total Time: 4 hours (including chilling)
Yield: About 15 large cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Add-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 butter into 1-inch slices and melt it in a medium saucepan over medium heat or microwave in 30-second intervals until fully melted. Pour the melted butter into a stand mixer bowl and allow it to cool.
Prepare Oreo Crumbs: Use a food processor or blender to finely blend 3 Oreo cookies into crumbs. Then 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 flour, Dutch processed cocoa powder, cornstarch, and baking soda. Whisk in the kosher salt, then set aside.
Cream Butter and Sugars: Using the stand mixer on medium-high speed, beat the cooled melted butter together with both light brown and granulated sugars for about 2 minutes until creamy, scraping down the bowl halfway through.
Add Eggs, Vanilla, and Food Coloring: Beat in the eggs one at a time on medium speed until fully incorporated. Add the vanilla extract and red gel food coloring along with the last egg, mixing well to combine fully.
Combine Flour Mixture: Lower the stand mixer speed to low and add the sifted flour mixture in three additions. Mix until just combined and some streaks remain to avoid overmixing.
Fold in Mix-ins: Remove the bowl from the stand mixer. Gently fold in the semisweet chocolate chips, finely ground Oreo crumbs, and the crushed Oreo pieces using a rubber spatula. Cover the bowl with plastic wrap and refrigerate the dough for 3 hours to chill.
Prepare Dough Balls: Line a plate with wax paper. Using a large cookie scoop, portion 2.5 ounces of dough per ball. Roll lightly to smooth cracks, place the balls on the wax paper, and refrigerate uncovered for 10–15 minutes while you preheat the oven.
Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Bake Cookies: Place 5 dough balls approximately 2 inches apart on the baking sheet. Keep remaining dough refrigerated. Bake for 12 to 14 minutes until the edges are set and centers are slightly wet. Halfway through baking, tap the baking sheet on a heatproof surface and rotate it for even cooking.
Shape and Top Cookies: Right after baking, gently scoot the warm cookies into a circular shape using the bottom of a bowl or cup. Top each cookie with additional chocolate chips and crushed Oreos for extra flavor and texture.
Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They’ll be soft when warm but firm up as they cool.

Notes

Make sure the butter is melted but cooled before creaming with sugars to avoid cooking the eggs prematurely.
Do not overmix the dough when adding flour mixture to keep the cookies tender.
Chilling the dough is essential for preventing excessive spreading during baking.
For best texture, bake only 5 cookies at a time to allow room for spreading.
Using red gel food coloring gives vibrant color without thinning the dough.
Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Red Velvet Cookies, Oreo Cookies, Chocolate Chip Cookies, Homemade Cookies, Dessert, Holiday Cookies