Homemade Red Velvet Oreo Cookies

There’s something undeniably joyful about the combination of classic red velvet and the beloved Oreo cookie. This homemade recipe takes the nostalgia of two favorites and creates something truly delicious that feels like a treat for the senses. You can practically hear the delight in the kitchen as these cookies bake, releasing a sweet and inviting aroma that calls everyone to come and taste. Whenever I whip up a batch of these Red Velvet Oreo Cookies, they quickly become the stars of family gatherings, bake sales, or cozy weekends at home. Whether you’re making them for yourself or to share with friends, these cookies promise to be a surefire hit!

Why make this recipe?

You really can’t go wrong with this recipe! First of all, the taste will blow you away. The combination of the rich red velvet flavor and chunks of Oreo creates a delightful chewiness that’s hard to resist. Plus, it’s super easy and quick to prepare. You don’t need any fancy baking equipment—just a mixer, some mixing bowls, and an oven. Most importantly, this recipe is budget-friendly and makes plenty of cookies to share, so it’s perfect for gatherings. If you have kids, they will undoubtedly love these cookies, and it’s always fun to watch them get involved in the kitchen. Trust me, this recipe is perfect for beginners or anyone looking to impress with minimal effort!

How to make Homemade Red Velvet Oreo Cookies

Making these cookies is a straightforward experience that takes about 3 hours total, mostly for chilling the dough. The actual hands-on time is about 30-40 minutes. You’ll only need a few common kitchen tools: a stand mixer (or a handheld mixer), mixing bowls, measuring cups, a large cookie scoop or spoon, and a baking sheet. It’s a fun process that allows you to show off a bit of baking flair without stressing out!

Ingredients

Here’s what you’ll need to create these delightful cookies:

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

Step-by-step directions

Now let’s dive into the fun part—baking these cookies! Just follow these steps:

Cut the 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 it into a stand mixer bowl to cool.
In a food processor or blender, blend 3 Oreo cookies into fine crumbs. Then, crush 6 Oreo cookies into bite-sized pieces using either a food processor or a rolling pin in a ziplock bag.
In a medium bowl, sift together the flour, cocoa powder, cornstarch, and baking soda. Whisk in the kosher salt and set the mixture aside.
In your stand mixer with the cooled melted butter, beat together the butter, light brown sugar, and granulated sugar on medium-high until the mixture is creamy (around 2 minutes). Make sure to scrape down the bowl halfway.
Add the eggs one at a time on medium speed until they’re well combined. Add the vanilla extract and red gel food coloring along with the last egg and mix until everything is well blended.
On low speed, gradually add the flour mixture in three additions, mixing until just combined and a few flour streaks remain.
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 with plastic wrap and refrigerate the dough for 3 hours.
Once the dough has chilled, line a plate with wax paper. Use a large cookie scoop to portion out 2.5 oz of dough per ball. Lightly roll the dough into balls and smooth any cracks. Place them on the wax paper and refrigerate uncovered for 10-15 minutes while you preheat the oven.
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Place 5 dough balls on the baking sheet about 2 inches apart, while keeping the remaining dough balls in the refrigerator. 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 it.
Immediately after baking, gently scoot the cookies into a circular shape using a bowl or cup and sprinkle them with additional chocolate chips and crushed Oreos.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. They will be soft when warm but will firm up as they cool.

How to serve Homemade Red Velvet Oreo Cookies?

Serving these cookies allows for plenty of creativity! You can enjoy them warm from the oven, perhaps with a tall glass of cold milk or a cup of coffee. For extra fun, try sandwiching two cookies with vanilla or cream cheese frosting for an indulgent treat that’s like a dessert version of the classic Oreo. They also pair beautifully with ice cream—imagine a scoop of vanilla ice cream served alongside a warm cookie! Finally, for a festive touch, add a sprinkle of powdered sugar or present them in a decorative box as a sweet gift.

How to store Homemade Red Velvet Oreo Cookies?

After you bake these beauties, they will be best enjoyed fresh, but you can certainly store them to savor later on! Keep the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, pop them in the freezer for up to 3 months—just make sure to wrap them tightly to avoid freezer burn. As for reheating, simply microwave a cookie for about 10-15 seconds for that freshly-baked feel!

Tips for perfect Homemade Red Velvet Oreo Cookies

Chill the dough: This step is crucial! Chilling not only helps the cookies maintain their shape while baking, but it also enhances the flavors as the ingredients meld together.
Don’t overmix: When you add the flour mixture, mix just until combined. Overmixing can make the cookies tough instead of chewy.
Bake evenly: Make sure to rotate your baking sheet halfway through the baking time to ensure even cooking.
Check for doneness: Don’t overbake. The centers should look slightly wet and jiggle just a little when you take them out. They will firm up as they cool.
Use a cookie scoop: This makes portioning the dough easy and ensures uniform cookie sizes, which helps them bake evenly.

Variations

Want to switch things up a bit? Here are some variations you can try:

Nutty version: Add ½ cup of chopped walnuts or pecans into the batter for a crunchy twist.
Minty Oreo twist: Swap out regular Oreos for mint-flavored Oreos and add a drop of peppermint extract to the batter.
Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking flour mix to accommodate gluten sensitivities.

FAQs about Homemade Red Velvet Oreo Cookies

Can I substitute the butter with oil?
While you could use oil, butter offers a rich flavor and a desired texture for cookies. Stick with unsalted butter for the best result.

Why did my cookies spread too much?
If your dough is too warm or you’ve skipped the chilling step, your cookies may spread excessively while baking. Always refrigerate the dough and ensure your ingredients are at the right temperature.

How can I make these cookies less sweet?
You can reduce the amount of granulated sugar slightly, but be cautious. Reducing sugar too much can affect the texture and moisture of the cookies. You can also try using dark chocolate chips, which provide a richer flavor.

Let me tell you, making these Homemade Red Velvet Oreo Cookies is not just about having a delicious treat; it’s about creating sweet memories in the kitchen. You’ll find joy in every bite and maybe even spark a new family tradition around cookie making. Happy baking!