Crushed Oreo Red Velvet Cookies Recipe
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.
- 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
