Red Velvet Oreo Cookies

Close up of Oreo red velvet cookie topped with Oreo pieces and chocolate chips

Thick, chewy, and loaded with Oreo pieces and chocolate chips - these Oreo red velvet cookies are perfectly addictive. It's an easy, homemade cookie recipe that rivals anything from a fancy bakery!

Prep Time15

Cook Time12

Chilling30

Course: Dessert

Cuisine: American

Keyword: Oreo Chocolate Chip Red Velvet Cookies, Oreo Red Velvet Cookies

Servings: cookies

Author: Fiona Dowling

Equipment

Cookie Sheets

Ingredients

1 2/3 cup all-purpose flour (208 grams) measured properly
3 tablespoons cocoa powder (17 grams)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (112 grams) softened
1/2 cup brown sugar (105 grams) light or dark
1/2 cup granulated sugar (105 grams)
1 large egg
2-3 teaspoons red food coloring (10-15 ml) gel or liquid, I used 3 teaspoons of gel
1 teaspoon vanilla extract (5 ml)
1 teaspoon vinegar (5 ml) distilled or white
8-10 Oreo cookies chopped - I chop each Oreo into about 6 pieces
1/2 cup chocolate chips (90 grams) dark, milk, semi-sweet or white

Instructions

In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, beat together the butter, brown sugar and granulated sugar until creamed.
Beat in the egg, red food coloring, vinegar and vanilla into the butter mixture.
Add the dry ingredients into the butter mixture. Do a few stirs by hand first, then mix together with an electric mixer until you no longer see any flour.
Turn off the mixer. Carefully stir in the chopped Oreos and chocolate chips. I always mix in 8 chopped Oreos and reserve about 2 tablespoons of chocolate chips. (I use the rest for dotting on top of each cookie once I take them out of the oven).
Cover the bowl and refrigerate the dough for about 30 minutes or up to 48 hours.
When ready to bake, preheat the oven to 350F (180C). Line cookie sheets with parchment paper or silicone baking mats.
Form the dough into balls with about 1.5 to 2 tablespoons of dough each. I recommend using a cookies scoop. If your dough has been in the fridge for over 4 hours, you may need to let it sit on the counter for 10 minutes before forming into balls. Place cookie dough balls about 1.5-2 inches apart on your lined cookie sheets.
Bake 1 sheet at a time in the middle of your preheated oven for about 9-11 minutes, or until the tops look just set.
Remove from the oven. Let the cookies cool on the cookie sheets for at least 10 minutes. Optionally, place a few extra chocolate chips and Oreo pieces on top of each cookie as soon as they come out of the oven.

Notes

Flour: Be sure to measure the flour properly, otherwise the cookies can be dry and end up too thick. Whisk first, then scoop into a dry measuring cup and level off the top. For the most accurate results, measure using a scale in grams.
Cocoa: I used Dutch process. The darker in color your cocoa powder is, the darker your cookies will be in color.
Food Coloring: I prefer to use gel food coloring because it's more concentrated and therefore doesn't add as much liquid to the cookie dough. Either liquid or gel will work.
Freezing Cookie Dough: Make the dough and chill in the fridge for 30 minutes. Then form the dough into balls. Place in a freezer bag and freeze for up to 2 months. Bake from frozen, as directed in the recipe. The cookies will need 1-2 extra minutes.
Storage: Fresh cookies are always best. Store cooled cookies in an airtight container in the fridge for up to 5 days. Baked and cooled cookies can be frozen in an airtight container. Always thaw in the fridge.
Nutrition: Details provided are an estimate only and based 1 cookie, assuming the recipe yields 22 uniform cookies.

Nutrition