Red Velvet Oreo Cookies

5 from 1 vote

These Red Velvet Oreo Cookies are incredible! These cookies have a rich red velvet base packed with crushed Oreos and two kinds of chocolate, with chewy, fudgy middles, crispy edges, and plenty of chocolate in every bite. They're perfect for holiday cookie platters, Valentine's Day, special celebrations, or any day you want to make extra special.

Prep Time15

Cook Time12

Chilling & cooling time40

Total Time1 7

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 362kcal

Author: Briana

Equipment

oven thermometer
food scale
large cookie scoop #20 (3.2 tablespoon size)

Ingredients

1 ¾ cups all-purpose flour 238g
2.5 tablespoons Dutch-processed cocoa powder 12.5g
1.5 teaspoons kosher salt
1 teaspoon baking soda
12 tablespoons unsalted butter melted
¾ cup dark brown sugar 150g
¼ cup granulated sugar 50g
1 tablespoon vanilla extract
1 teaspoon gel red food coloring 5g, or as needed to achieve desired color
1 large egg room temperature
1 large egg yolk room temperature
¾ cup dark chocolate chunks 125g
¾ cup white chocolate chips 125g
16 Oreos crushed, divided

Instructions

In a small bowl, whisk together flour, cocoa powder, kosher salt, and baking soda. Set aside.
1 ¾ cups all-purpose flour, 2.5 tablespoons Dutch-processed cocoa powder, 1.5 teaspoons kosher salt, 1 teaspoon baking soda
Cream together melted butter and both sugars until smooth, about 3-4 minutes.
12 tablespoons unsalted butter, ¾ cup dark brown sugar, ¼ cup granulated sugar
Add vanilla and red food coloring, followed by the egg and egg yolk. Mix until smooth and well combined.
1 tablespoon vanilla extract, 1 teaspoon gel red food coloring, 1 large egg, 1 large egg yolk
Sift in the dry ingredients and gently mix until about halfway combined.
Fold in chocolate chips, chunks, and crushed Oreo pieces, reserving some for topping the cookies later.
¾ cup dark chocolate chunks, ¾ cup white chocolate chips, 16 Oreos
Using a large cookie scoop, portion the dough into 15-16 equal-sized scoops onto a parchment-lined baking sheet.
Chill the dough for at least 30 minutes while preheating the oven to 350°F.
Bake 5 cookies at a time, giving them plenty of space between each other, for 11-12 minutes. As soon as they come out of the oven, use a round cookie cutter or spatula to "scoot" them into perfect circles.
Top immediately with additional chocolate chips/chunks and Oreo pieces so they can melt slightly from the residual heat.Let cool on the baking sheet for about 5 minutes before transferring to a cooling rack to cool completely, then enjoy!
Store cookies in an airtight container at room temperature for up to 5 days. Place wax or parchment paper between layers to prevent the cookies from sticking to one another.

Video

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Notes

Use a kitchen scale for the most accurate measurements, especially for flour and cocoa powder. Too much flour can easily ruin your cookies!

Use room-temperature eggs for better incorporation into the dough.

Don't overmix the dry ingredients. Mix until almost all the way combined using a rubber spatula, then fold in the mix-ins to prevent over-mixing. Mixing the flour too much can lead to a tough, dense cookie.

Don't skip the chilling time. This helps prevent the cookies from spreading too much while baking and helps them to develop better flavor.

Space cookies far apart on the baking sheet - they will spread while baking. We recommend only baking 5-6 cookies at a time on a standard half sheet.

Reserve plenty of chocolate and Oreo pieces for topping the cookies right when they come out of the oven. The chocolate will melt perfectly on top for the perfect bite!

Use an oven thermometer. Be aware of your oven's actual temperature! Some ovens run hotter or cooler than the temperature dial states. We always suggest using an oven thermometer to verify the actual temperature of the oven.

Don't overbake! The cookies will continue to set up as they cool on the baking sheet.

Nutrition