Homemade Red Velvet Oreo Cookies Recipe
These Red Velvet Oreo Cookies are the ultimate flavor dream team. With chewy, slightly crisp edges, melt in your mouth gooey centers, and their striking bright red hue, no cookie lover will be able to resist. They are loaded with crushed Oreo cookies and made with cocoa powder for that iconic, subtle cocoa red velvet taste.
Ingredients
- 2 ½ (313 g) cups All purpose flour
- ¼ (21 g) cup Dutch processed cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Cornstarch
- ¾ teaspoon Kosher salt
- 1 (227 g) cup Unsalted butter melted and cooled
- 2 large Eggs
- ¾ (165 g) cups Light brown sugar packed
- ¾ (150 g) cup Granulated sugar
- 1 tablespoon Vanilla extract
- 1 teaspoon Red gel food coloring
- ¼ cup Oreo cookie crumbs about 3 Oreo cookies
- 6 Crushed Oreo cookie pieces 6 Oreo cookies blended into bitesized pieces, plus more for topping
- ¾ cup Semisweet chocolate chips plus more for topping
Instructions
- Cut butter into 1 inch slices. In a medium saucepan, melt the butter over medium heat and pour into the bowl of a stand mixer to cool. Allow the butter to cool while you prepare the dry ingredients. Alternatively, you can melt the butter in the microwave in 30 second intervals.1 (227 g) cup Unsalted butter
- Using a food processor or blender, blend 3 Oreo cookies into fine crumbs. For the crushed Oreos, using a food processor or a large ziplock bag and rolling pin, crush the Oreo into bite sized pieces.¼ cup Oreo cookie crumbs , 6 Crushed Oreo cookie pieces
- In a medium mixing bowl, sift together the all purpose flour, cocoa powder, cornstarch, and baking soda. Whisk in the kosher salt. Set aside.2 ½ (313 g) cups All purpose flour , ¼ (21 g) cup Dutch processed cocoa powder , 1 teaspoon Baking soda , 1 teaspoon Cornstarch , ¾ teaspoon Kosher salt
- In the bowl of the stand mixer with the cooled butter, beat together the melted butter and both sugars with the paddle attachment on medium high until creamy, about 2 minutes, stopping to scrape the bowl halfway.¾ (165 g) cups Light brown sugar , ¾ (150 g) cup Granulated sugar
- With the mixer on medium speed, beat in the eggs one at a time, mixing until fully combined. Add the vanilla extract and food coloring with the last egg.2 large Eggs , 1 tablespoon Vanilla extract , 1 teaspoon Red gel food coloring
- With the mixer on low speed, add the flour mixture in 3 additions, mixing until just combined. After adding the last of the flour mixture, mix until you only see a few streaks. Remove the mixing bowl from the stand mixer and add in the semisweet chocolate chips, Oreo crumbs, and crushed Oreo cookie pieces. Using a rubber spatula, gently fold everything together until just combined. Cover bowl with plastic wrap and refrigerate for 3 hours.¾ cup Semisweet chocolate chips
- Line a plate with wax paper and set aside. Remove the chilled dough from the fridge and using a large cookie scoop, measure out 2.5 oz of dough per cookie. Lightly roll the dough into balls using the palms of your hands, they do not have to be perfect. Smooth out any cracks. Place the dough balls on the wax paper lined plate and place in the fridge uncovered to firm up, about 10 to 15 minutes while the oven preheats.
- Line a large cookie sheet with parchment paper and set aside. Preheat the oven to 350 degrees F. Place 5 balls of dough onto the prepared baking sheet, about two inches apart. Leave the remaining dough balls in the fridge until ready to bake.
- Bake cookies for 12 – 14 minutes depending on the texture of cookie you like. 12 minutes will yield a soft, gooey cookie while 14 minutes will give you a firmer cookie (don't worry it will still be soft). Remove the cookies from the oven halfway through baking and firmly tap the baking sheet on a heatproof surface. Rotate the baking sheet and return cookies to the oven and continue to bake. The cookies are ready when the edges are set and the center is slightly wet.
- Scoot the cookies in a circular motion using a bowl, cup, or biscuit cutter until perfectly round. Top the cookies with extra chocolate chips and crushed Oreos. Allow the cookies to cool on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely. They will be very soft so be sure to allow them to cool completely. Enjoy!!
Notes
- Storage: Room Temperature: Store the cooled cookies and cream sugar cookies at room temperature in an airtight container or ziplock bag for up to 3 days. Freezing: To freeze the sugar cookie dough for later, chill the dough for the initial 3 hours or until firm. Then, scoop the dough and lightly roll into balls. After rolling, place the dough balls in a freezer safe bag can freeze them for up to 2 months. When ready to bake, allow the cookie dough balls to sit out at room temperature while the oven is preheating. Bake for an additional 1 to 2 minutes.
- Measure your flour properly. Measure your flour properly by using either a kitchen scale or the scoop and level method. Using more flour than what is called for in the recipe will result in a dry and crumbly cookie
- Underbake the cookies for the perfect texture.To achieve that soft, gooey texture, you need to slightly underbake the cookies. The cookies will continue to bake when they come out of the oven and will harden as they cool. You will know when the cookies are done baking when the edges are set but the centers look wet or a little "underdone".
- Chill the dough. Because this recipe uses melted butter, you have to chill the dough prior to baking the cookies to allow the butter to solidify. If not, the cookies will spread into a puddle while baking.
- Food coloring. different brands of food coloring will give you a different intensity of red. Gel food coloring is a little more concentrated and will give a deeper color. If using liquid food coloring instead, I suggest starting with 1 teaspoon and work your way up if you would like a deeper color.
- Gluten free variation. To make these cookies gluten free, replace the all purpose flour with gluten free flour cup for cup and use gluten free Oreos!!
Nutrition
Serving: 1cookieCalories: 213kcalCarbohydrates: 29.5gProtein: 3.4gFat: 10.2gSaturated Fat: 4.4gCholesterol: 56mgSodium: 185mgPotassium: 48mgSugar: 11.8g
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