Anastasia Rice February 6, 2026

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Homemade Red Velvet Oreo Cookies Recipe

Name: Homemade Red Velvet Oreo Cookies
Prep time: 25 min
Cook time: 14 min
Total time: 3 h 45 min
Cuisine: American
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); 6 crushed Oreo cookie pieces (6 Oreo cookies); ¾ cup Semisweet chocolate chips, plus more for topping

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There is something irresistibly cozy about warm, oversized cookies straight from the oven, their edges crisp and centers pillowy, a whisper of cocoa mingling with the creamy crunch of Oreo. These Homemade Red Velvet Oreo Cookies bring that comforting bakery thrill to your kitchen, perfect for chilly afternoons, cookie exchanges, or a sweet finish to a homemade dinner. If you love layered red velvet desserts, you might also enjoy the dense, fudgy texture of my red velvet brownies, which play with many of the same flavors in brownie form.

What Makes This Special

These cookies marry red velvet cake flavor and the playful crunch of Oreo in every bite, so you get smooth, cocoa-tangy dough studded with cookie pieces and chocolate chips. They feel indulgent without being fussy, and the chilled dough yields thick, bakery-style cookies with a crackled top and moist interior.

Why you will reach for these again and again
Red velvet has a gentle cocoa depth that pairs beautifully with Oreo, the dark cookie pieces cutting through the creamy red dough. The recipe is forgiving, with a chill period that actually improves texture instead of complicating the process, which makes it ideal for home bakers who want consistent, showstopping cookies.

Quick reasons to love these cookies
• Bold red color and soft, cake-like centers
• Crunchy Oreo pieces and melty chocolate chips in every bite
• Hands-on time is short, most time is passive chilling
• Great for gifts, parties, or a comforting cookie plate

Gather These Ingredients

These ingredients are chosen to create a tender, slightly cake-like red velvet dough that holds Oreo pieces and chocolate chips well. If you ever need small substitutions, brown sugar adds moisture and depth while cornstarch helps keep the crumb soft.

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

Optional notes, inline
You can use regular unsalted butter or a mild European-style butter for extra richness. Use gel food coloring for vibrant red without thinning the dough, and process the Oreo crumbs finely for a subtle chocolate swirl.

Step by Step

Cut butter into 1-inch slices and melt in a medium saucepan over medium heat, or in the microwave in 30 second intervals until fully melted. Pour into a stand mixer bowl to cool, the warm butter giving a faint caramelized aroma when melted.
Using a food processor or blender, blend 3 Oreo cookies into fine crumbs. Crush 6 Oreo cookies into bite-sized pieces using a food processor or a rolling pin and a ziplock bag, keeping the texture varied for pockets of crunch.
In a medium bowl, sift together flour, cocoa powder, cornstarch, and baking soda. Whisk in kosher salt, this dry mix will give the cookies that soft yet structured crumb. Set aside.
In the stand mixer with cooled melted butter, beat butter and both sugars on medium-high until creamy, about 2 minutes, scraping the bowl halfway so everything is evenly incorporated. The mixture should look pale and slightly thick.
Beat in eggs one at a time on medium speed until combined. Add vanilla extract and red gel food coloring with the last egg and mix well, watching as the dough deepens to a rich red and becomes glossy.
On low speed, add flour mixture in 3 additions, mixing until just combined and a few streaks remain, this prevents overworking the flour and keeps the texture tender.
Remove bowl from mixer. Gently fold in semisweet chocolate chips, Oreo crumbs, and crushed Oreo pieces with a rubber spatula. Cover bowl with plastic wrap and refrigerate dough for 3 hours, the dough will firm up and the flavors will meld.
Line a plate with wax paper. Use a large cookie scoop to portion out 2.5 oz dough per ball. Lightly roll into balls and smooth cracks. Place balls on wax paper and refrigerate uncovered for 10 to 15 minutes while oven preheats, this short chill helps maintain height while baking.
Line a large baking sheet with parchment paper. Preheat oven to 350°F (175°C), you want an oven hot enough to set edges quickly while keeping the center soft.
Place 5 dough balls on baking sheet about 2 inches apart. Keep remaining dough balls refrigerated so they stay firm. Bake for 12 to 14 minutes until edges are set and centers slightly wet, you will smell a warm chocolate and butter perfume. Halfway through baking, tap baking sheet on a heatproof surface and rotate sheet for even browning.
Immediately after baking, gently scoot cookies into a circular shape using a bowl or cup, reshaping while still warm gives a neat, round appearance. Top with additional chocolate chips and crushed Oreos, the toppings will sink slightly and look glossy.
Allow cookies to cool on baking sheet for 5 minutes, then transfer to cooling rack to cool completely. Cookies will be very soft when warm but will firm up as they cool, the center should remain tender and slightly cakey.

Prep ~25 minutes active, plus 3 hours chilling, Cook ~12 to 14 minutes per batch, Total ~3 hours 45 minutes, Servings ~16 to 18 cookies, Kcal ~310 per cookie.

Make-Ahead and Prep Tips

You can prepare the dough up to three days in advance, keep it tightly wrapped in the refrigerator, then scoop and chill balls right before baking for the best rise. For longer storage, portion dough into balls and freeze them on a tray, once solid, transfer to a freezer bag for up to 3 months; bake from frozen, adding a few minutes to the bake time. If you prefer to bake all at once on the day of serving, bake and then store cooled cookies in an airtight container at room temperature for up to two days.

Additionally, assemble cookie balls on a tray and refrigerate until firm before wrapping, this reduces handling when you are ready to bake. If you want to transport dough, frozen cookie balls are more portable and will thaw in transit.

How to Store Leftovers

Store cooled cookies in an airtight container at room temperature for up to 3 days, layering with parchment paper to avoid sticking. For longer keeping, freeze cookies in a single layer on a tray, then pack into a freezer-safe bag for up to 3 months; thaw at room temperature for about 30 minutes before serving. To refresh a slightly stale cookie, warm it in a 300°F oven for 4 to 6 minutes, or microwave for 8 to 12 seconds until soft and just warm, this brings back that just-baked texture.

A freshness cue to look for is the cookie center; a fresh cookie retains a moist, tender center, while a dry center indicates it has been stored too long or exposed to air.

Perfect Pairings

• Cold whole milk or a milk alternative for classic comfort
• Whipped cream or lightly sweetened mascarpone for an elegant touch
• Vanilla ice cream for a warm cookie and cold ice cream contrast
• Coffee or a milky latte for an afternoon pick-me-up
• A platter of mixed cookies for parties, these red velvet Oreos add color and texture

You can also contrast the dense sweetness with bright citrus cookies or shortbread on a dessert board, and for lighter options try fruit skewers with berries.

Make It Your Own

• Double chocolate, skip semisweet chips and add chopped dark chocolate for a richer bite, keep the Oreos for crunch.
• White chocolate twist, swap semisweet chips for white chocolate chips for a sweeter, creamier contrast to the cocoa.
• Mini Oreos for extra shred, chop mini Oreos and fold them in for smaller pockets of cookie throughout.
• Nutty crunch, fold in ½ cup chopped toasted pecans or walnuts for texture, they pair well with the mild cocoa flavor.
• Cream cheese frosting dip, bake as directed and once cooled, dip half the cookie in a quick cream cheese glaze for a red velvet cake feel.
• Less sweet, reduce granulated sugar to ⅔ cup and add a pinch more salt, the chocolate will feel more pronounced.
• Gluten free, swap the all purpose flour for a 1 to 1 gluten free blend and add an extra 1 to 2 teaspoons of cornstarch if the dough feels loose, bake as usual.

All variations avoid alcohol and keep the cookie accessible to most home bakers.

In another cookie mood, if you enjoy soft, wholesome cookies try the warm and chewy option in my warm chewy healthy oatmeal cookies recipe for a different, heartier flavor profile.

Cook’s Notes and Secrets

• Use melted then cooled butter for a dense, slightly chewy texture with a buttery aroma.
• Chill the dough for the full 3 hours, it prevents excessive spreading and produces tall, bakery-style cookies.
• Space cookies at least 2 inches apart, they puff and spread slightly, leaving room ensures even edges.
• Look for set edges and slightly wet centers when removing from the oven, carryover heat finishes the interior.
• If you want perfectly round cookies, gently reshape immediately after baking while the dough is pliable.

Your Questions, Answered

• What makes these cookies red velvet, not just chocolate?
Red velvet uses a small amount of cocoa, which gives a subtle chocolate base, plus vanilla and buttermilk in many traditional recipes. Here, the red gel food coloring and light cocoa balance to create that classic red velvet flavor without overwhelming cocoa intensity.

• Can I use liquid food coloring instead of gel?
You can, but gel is preferable because it provides strong color without adding excess liquid, which could change the dough consistency and lead to more spreading.

• My cookies flattened, how can I prevent that?
Chill the dough thoroughly, measure flour accurately, and avoid overmixing the flour into the dough. Also make sure your baking soda is fresh, and do not bake with dough that is too warm.

• How do I keep the Oreo pieces from getting soggy?
Use a variety of textures, including fine Oreo crumbs and larger crushed pieces, and fold them in gently. The chilled dough helps the cookie pieces maintain their structure during baking.

• Can I make the dough ahead and bake only some cookies later?
Yes, portion dough into balls and freeze on a tray, then transfer to a bag. Bake directly from frozen, adding a couple of minutes to the bake time for perfect, fresh cookies whenever you need them.

• Are these cookies safe for kids, especially with the red food coloring?
Yes, they are safe. If you prefer, you can reduce the coloring for a softer pink hue or use natural red alternatives, though natural colors may yield more muted tones.

Final Thoughts

These Homemade Red Velvet Oreo Cookies are a joyful blend of nostalgic flavors and modern cookie technique, delivering showstopping color, tender crumb, and crunchy Oreo texture in every bite. They are forgiving, memorable, and easy to adapt for gifts or gatherings, so tuck the dough into the fridge or freezer and bake off warm cookies whenever you want to brighten a day. I hope you enjoy making them soon, and find them as comforting and crowd-pleasing as I do.