Introduction

These Crushed Oreo Red Velvet Cookies combine rich red velvet flavor with the classic crunch of Oreos and creamy white chocolate chips. They’re soft, chewy, and perfect for any occasion where you want a show-stopping treat.

Crushed Oreo Red Velvet Cookies Recipe - Recipe Image

Ingredients

4 cups flour
½ cup cocoa powder
1 teaspoon salt
2 teaspoons baking soda
1 ½ cups salted butter (softened)
¾ cup sugar
1 ¾ cups brown sugar
3 eggs
2 teaspoons vanilla extract
1 ½ cups white chocolate chips
22 Oreos
2 bottles red food coloring (liquid, about 5-6 oz total)

Instructions

Step 1: In the bowl of a stand mixer, beat the softened butter until soft and airy. Add sugar and brown sugar, then beat until fully combined. Mix in the eggs, vanilla extract, and red food coloring, beating until smooth.
Step 2: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and beat until just combined.
Step 3: Using a food processor, finely crush 6 Oreos. Lightly break the remaining 16 Oreos by hand. Fold both the crushed and broken Oreos along with the white chocolate chips into the batter using a spatula or your hands until evenly distributed.
Step 4: Scoop heaping tablespoons of dough and roll each into balls. You should have about 20 balls of dough.
Step 5: Place the dough balls on a prepared baking sheet lined with parchment paper. Leave about 2 inches between each. Press down gently with your fingers to slightly flatten, but keep them thick.
Step 6: Refrigerate the cookies for 30 minutes to chill the dough before baking.
Step 7: Preheat the oven to 375°F (190°C). Bake the cookies for 12 minutes, then remove and allow to cool before enjoying.

Tips & Variations

Use liquid red food coloring for a vibrant color; gel coloring may require adjustments in quantity.
For extra flavor, try adding a teaspoon of espresso powder to the dry ingredients.
Substitute white chocolate chips with dark or milk chocolate chips if you prefer.
Chilling the dough longer than 30 minutes can help prevent spreading and intensify flavors.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm briefly in the microwave or let them come to room temperature for soft, fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gel food coloring instead of liquid?

Gel food coloring is more concentrated, so you’ll need less. Start with a small amount and adjust to achieve your desired color. Too much gel can affect the dough’s texture.

How do I prevent the cookies from spreading too much?

Chilling the dough before baking helps solidify the fats and reduces spreading. Also, avoid flattening the dough balls too much before baking and use parchment paper to prevent sticking.

Crushed Oreo Red Velvet Cookies Recipe

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★★★★★

4.5 from 150 reviews

Delight in these decadent Crushed Oreo Red Velvet Cookies, combining the rich, velvety flavor of red velvet with the classic crunch of Oreos and the sweetness of white chocolate chips. Perfectly soft yet slightly chewy, these cookies are a crowd-pleasing treat with a stunning vibrant red color and a satisfying Oreo twist.

Author: Lila
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 2 minutes
Yield: About 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

4 cups all-purpose flour
½ cup cocoa powder
1 teaspoon salt
2 teaspoons baking soda

Wet Ingredients

1 ½ cups salted butter, softened
¾ cup granulated sugar
1 ¾ cups brown sugar
3 large eggs
2 teaspoons vanilla extract
2 bottles red food coloring (liquid, about 5-6oz total)

Mix-ins

1 ½ cups white chocolate chips
22 Oreo cookies (6 crushed finely, 16 roughly broken)

Instructions

Prepare the Butter and Sugars: In the bowl of a stand mixer, beat the softened butter until it becomes soft and airy. Gradually add the granulated sugar and brown sugar, beating until fully combined and fluffy.
Add Wet Ingredients: Incorporate the eggs, vanilla extract, and the liquid red food coloring into the butter and sugar mixture. Beat thoroughly until all ingredients are well mixed and the batter has a vibrant red hue.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
Mix Dry Ingredients into Wet: Gradually add the dry mixture into the wet mixture in the stand mixer. Beat until just combined, being careful not to overmix to maintain a tender cookie texture.
Prepare Oreos and Add Mix-ins: Using a food processor, finely crush 6 Oreo cookies. Lightly break the remaining 16 Oreos by hand into rough chunks. Fold all the crushed Oreos and white chocolate chips gently into the cookie batter using a spatula or by hand, ensuring even distribution without overworking the dough.
Form the Cookies: Using a tablespoon, scoop out heaping balls of dough and roll each into a ball. You should be able to form about 20 balls in total. Place them on a parchment paper–lined baking sheet, leaving 2 inches of space between each.
Chill the Dough: Lightly press down on each cookie ball with your fingers so they are slightly flattened but not completely flat. Refrigerate the tray for 30 minutes to chill the dough; this helps the cookies maintain their shape during baking.
Bake: Preheat your oven to 375°F (190°C). Bake the cookies on the middle rack for 12 minutes until they are set but still soft. They will firm up as they cool.
Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy your rich, chewy Crushed Oreo Red Velvet Cookies!

Notes

For best results, use liquid red food coloring to achieve a vibrant color without altering the dough consistency.
Make sure the butter is softened but not melted to ensure proper creaming with the sugars.
Chilling the dough is essential to prevent the cookies from spreading too much during baking.
These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
To crush Oreos manually, place them in a sealed plastic bag and gently crush with a rolling pin if you don’t have a food processor.

Keywords: Red Velvet Cookies, Oreo Cookies, White Chocolate Cookies, Dessert, Holiday Cookies, Soft Cookies, Chewy Cookies