There’s something undeniably enchanting about the first bite of a freshly baked cookie, especially when that cookie embodies a beloved classic like red velvet. The aroma wafting from your kitchen as these Homemade Red Velvet Oreo Cookies bake is nothing short of intoxicating—a warm embrace of vanilla, cocoa, and a hint of nostalgia. Imagine soft, chewy cookies with a luxurious velvety texture, vibrant red hue, and creamy surprise nestled within. Each bite transports you to a realm of dessert dreams, where indulgence meets whimsy, leaving you reaching for just one more.
These cookies are a wonderful fusion of flavors; the rich chocolate notes of the oreo and cocoa intertwine with the unmistakable taste of red velvet. The coarse crunch of cookie pieces introduces an exciting contrast to the soft dough, while luscious chocolate chips melt deliciously, adding depth to each mouthful. Your taste buds dance with joy, celebrating layers of flavor that come together beautifully. Perfect for family gatherings, holiday celebrations, or simply a cozy night in, these treats promise to be the star of any cookie platter.
Why You’ll Love This Homemade Red Velvet Oreo Cookies Recipe
One bite of these cookies and you’ll understand why they’re special. Not only do they boast a striking color that instantly brightens any dessert table, but they encapsulate the playful spirit of a classic cookie with a twist. Whether you whip these up for a birthday party, a holiday gathering, or just a sweet craving on a lazy afternoon, they never fail to impress. The inviting aroma that lingers as they bake will draw guests into the kitchen, all eagerly anticipating the delightful treats.
These cookies stand out not just for their unique flavor profile but also for their one-of-a-kind texture. Each cookie offers a tender bite with a soft, chewy interior and a slight crunch from the Oreo pieces. The decadent chocolate chips add a melty, gooey richness that envelops you in pure bliss. They transform an ordinary cookie experience into an extraordinary celebration of flavor. Your friends and family will rave about them, and you’ll bask in the joy of sharing these delightful creations.
Preparation Phase & Tools to Use
Baking these delightful cookies requires a few essential tools that make the process seamless while ensuring consistent results. Here’s what you need to gather:
- Stand mixer: This will be your best friend as it makes it easy to cream the ingredients together until they reach a dreamy, fluffy consistency.
- Mixing bowls: A couple of medium and large mixing bowls will help keep your ingredients organized and make mixing a breeze.
- Food processor or rolling pin: This handy gadget helps crush Oreos into fine crumbs or bite-sized pieces, creating that delightful texture in your cookies.
- Parchment paper: Line your baking sheets with parchment for perfectly baked cookies without sticking surprises.
As you prepare to bake, here are some practical preparation tips:
- Have your ingredients at room temperature to ensure they blend better, particularly the eggs and melted butter.
- Measure accurately. Baking is a science, and even slight deviations can alter your cookie’s texture.
Ingredients for Homemade Red Velvet Oreo Cookies
- 2 ½ cups (313 g) All purpose flour: Provides the perfect base for your cookies. You can swap for gluten-free flour if needed.
- ¼ cup (21 g) Dutch processed cocoa powder: This enriches the chocolate flavor; regular cocoa can be substituted, though the taste might vary.
- 1 teaspoon Baking soda: Gives your cookies the lift they need to stay soft and chewy.
- 1 teaspoon Cornstarch: Helps create that soft texture that melts in your mouth.
- ¾ teaspoon Kosher salt: A touch of salt enhances the sweet flavors beautifully.
- 1 cup (227 g) Unsalted butter, melted and cooled: The richness of butter adds depth; you can also use coconut oil for a different take.
- 2 large Eggs: Essential for binding the ingredients; choose the freshest eggs for the best results.
- ¾ cup (165 g) Light brown sugar, packed: This gives a lovely caramel-like flavor and helps maintain a moist cookie.
- ¾ cup (150 g) Granulated sugar: Ensures just the right amount of sweetness while achieving that beautiful red color.
- 1 tablespoon Vanilla extract: This fragrant addition brings warmth to your cookies.
- 1 teaspoon Red gel food coloring: For that striking red hue—liquid food coloring can work in a pinch, but gel offers more vibrant results.
- ¼ cup Oreo cookie crumbs: A foundational element that adds texture and flavor.
- 6 crushed Oreo cookie pieces: Little bursts of chocolate that will delight with every bite.
- ¾ cup Semisweet chocolate chips: The luscious melt that makes each cookie feel indulgent—feel free to use dark chocolate for a deeper flavor or white chocolate for a creamy contrast.
How to Make Homemade Red Velvet Oreo Cookies
Preheat your oven to 350°F (175°C) and get ready to create something magical. Here’s a step-by-step guide to crafting these heavenly cookies:
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Melt the Butter: Slice the butter into 1-inch pieces and melt in a medium saucepan over medium heat or in the microwave, checking every 30 seconds until fully melted. Pour it into your mixing bowl to cool.
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Prepare the Oreo Crumbs: Use a food processor to blend 3 Oreo cookies into fine crumbs. For the other 6 cookies, crush them into bite-sized pieces in a rolling pin and Ziplock bag.
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Mix Dry Ingredients: In a separate medium bowl, sift together the flour, Dutch cocoa powder, cornstarch, baking soda, and kosher salt. This ensures no lumps and a light texture—you want things to be fluffy!
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Cream Sugars and Butter: In your stand mixer with the cooled melted butter, add both sugars and beat on medium-high until creamy (about 2 minutes), then scrape down the sides of the bowl.
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Incorporate Eggs and Color: Add in the eggs one at a time, mixing on medium speed until fully combined. Add the vanilla extract and red gel food coloring with the last egg, mixing well to achieve that vibrant hue.
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Combine Wet and Dry Mixtures: On low speed, gradually add in the flour mixture in three additions, mixing until just combined; you’ll still want to see a few streaks of flour.
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Fold in Extras: 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—this step intensifies flavor and texture!
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Shape Dough: Line a plate with wax paper. Use a large cookie scoop to portion out approximately 2.5 oz of dough per ball. Lightly roll oval-shaped balls, smoothing any cracks. Place them on the wax paper and refrigerate uncovered for 10-15 minutes while the oven preheats.
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Bake: Line a large baking sheet with parchment paper and arrange five dough balls, spaced 2 inches apart. Keep the remaining dough balls refrigerated. Bake for 12-14 minutes until the edges are set and the centers are slightly wet. Tap the baking sheet halfway through to ensure even baking.
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Shape and Garnish: As soon as they finish baking, right after you remove them, gently nudge the cookies into circular shapes to achieve that perfect look. Top with extra chocolate chips and crushed Oreos while they are still warm.
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Cool Down: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Though soft at first, they will firm up and be irresistible!
Chef’s Notes & Helpful Tips
- Make-ahead tips: Prepare the dough in advance and refrigerate it overnight. Just add an extra few minutes to the baking time for chilled dough.
- Cooking alternatives: If you have an air fryer, these cookies can also be made there—just lower the temperature to 325°F (160°C) and reduce the baking time by a few minutes.
- Customization ideas: Add white chocolate chips for a creamier bite or a sprinkling of sea salt on top before baking for a sweet-savory contrast.
Common Mistakes to Avoid
Baking cookies can be a bit tricky, but avoiding these common pitfalls can elevate your results significantly:
- Overmixing the dough: This can lead to tough cookies. Mix until just combined—leave a few streaks of flour.
- Skipping the chilling step: Chilling the dough helps the flavors meld beautifully and prevents spreading during baking.
- Not measuring ingredients accurately: Use a scale for precision or the spoon-and-level method with dry ingredients to ensure consistent results.
What to Serve With Homemade Red Velvet Oreo Cookies
Pair your decadent cookies with complementary flavors and textures for a delightful experience:
- Cold milk: The classic pairing never disappoints—its cool creaminess contrasts beautifully with the chocolate.
- Coffee: A rich brew complements the cookies perfectly, enhancing the cocoa flavors.
- Ice cream: Serve warm cookies over a scoop of vanilla or cream cheese ice cream for an indulgent dessert.
- Pineapple or strawberry jam: A dollop adds a bright, fruity note that lifts the cookie’s richness.
- Red wine: Surprisingly, a glass of fruity red wine can enhance the chocolate tones within the cookies.
- Tea: A cup of chai or earl grey provides a comforting touch that soothes after each sweet bite.
Storage & Reheating Instructions
To enjoy your cookies for days to come, proper storage matters. Keep them in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies for up to three months—simply place them in a freezer-safe bag, making sure they are well separated with parchment paper.
When it’s time to indulge again, simply let them thaw for a minute or two at room temperature or pop them in the microwave for a few seconds for that just-baked warmth.
Estimated Nutrition Information
Each cookie contains approximately:
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 120mg
- Carbohydrates: 28g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 2g
(Please note that these values may vary based on ingredient brands and quantities.)
FAQs
Can I make these cookies vegan?
Absolutely! Substitute unsweetened applesauce for eggs, use dairy-free butter, and choose dairy-free chocolate chips. Just ensure your Oreo cookies are vegan-friendly.
What can I do if I don’t have red gel food coloring?
Liquid food coloring works as a substitute, but keep in mind that you might need to adjust the amount to achieve the desired hue. Natural beet juice is also an interesting option if you prefer a non-artificial dye.
Can I use gluten-free flour?
Yes! Use your favorite gluten-free flour blend, but make sure to include a binding agent like xanthan gum, usually included in pre-mixed gluten-free options.
How do I make the cookies softer?
Underbake them ever so slightly, removing them from the oven when they appear set but still soft in the center. They will firm up as they cool.
How long do the cookies last?
Stored properly in an airtight container at room temperature, they’ll stay fresh for up to seven days, or three months in the freezer.
Conclusion
These Homemade Red Velvet Oreo Cookies are more than just a treat; they deliver a comforting experience that transcends the ordinary, inviting everyone to sit back and savor the moment. As you dive into rich flavors and delightful textures, you’ll know you’ve created something truly special. Whether you bake them to share or to indulge yourself, they’ll become a beloved staple in your cookie repertoire. Gather your ingredients, channel your inner baker, and prepare for a scrumptious adventure in your kitchen. Trust us, each bite will make you feel warm and fuzzy inside. Happy baking!
Print
Homemade Red Velvet Oreo Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously soft and chewy red velvet cookies infused with Oreo cookie pieces and chocolate chips, perfect for any occasion.
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
- 6 crushed Oreo cookie pieces
- ¾ cup Semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the butter and let it cool.
- Prepare the Oreo crumbs using a food processor.
- Mix dry ingredients: sift together flour, cocoa powder, cornstarch, baking soda, and salt.
- Cream sugars and melted butter until creamy.
- Incorporate eggs and red gel food coloring.
- Gradually combine wet and dry ingredients.
- Fold in chocolate chips and Oreo pieces.
- Refrigerate dough for 3 hours.
- Shape dough into balls and refrigerate for 10-15 minutes.
- Bake for 12-14 minutes; cool on a wire rack.
Notes
For richer flavor, chill dough overnight. Can substitute dairy-free options to make vegan.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 12g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
