Name: Crushed Oreo Red Velvet Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 4 cups flour; 1/2 cup cocoa powder; 1 tsp salt; 2 tsp baking soda; 1 1/2 cups salted butter, softened; 3/4 cup sugar; 1 3/4 cups brown sugar; 3 eggs; 2 tsp vanilla extract; 2 bottles liquid red food coloring (about 5-6 oz total); 1 1/2 cups white chocolate chips; 22 Oreo cookies (6 crushed finely, 16 roughly broken)

I absolutely love sharing this Crushed Oreo Red Velvet Cookies Recipe with friends and family because it brings together the perfect balance of rich red velvet flavor and the irresistible crunch of Oreo cookies. These cookies are thick, chewy, and filled with melty white chocolate chips, making every bite feel like a decadent treat. Whenever I bake these, they disappear fast, and I’m always excited to see how the combination of flavors and textures delights everyone around me.

Why You’ll Love This Crushed Oreo Red Velvet Cookies Recipe

What really excites me about this recipe is the way the deep cocoa notes of the red velvet blend so beautifully with the sweet creaminess of white chocolate chips, all while the crushed Oreos add an unexpected but delightful crunch. There’s something magical about biting into a gooey red velvet cookie with soft pockets of white chocolate surrounded by that familiar Oreo crunch that creates a texture party in your mouth. I find myself craving these cookies whenever I want a dessert that feels both comfortingly classic and a little adventurous.

Another thing I appreciate is how straightforward this recipe is. It doesn’t require any fancy techniques or hard-to-find ingredients, yet it yields cookies that look and taste like they belong in a bakery display. After mixing everything up, I just pop the dough in the fridge to chill, which makes the baking process relaxing and simple. These cookies are perfect for holidays, weekend baking sessions, or anytime you want to impress guests with something a little special but effortlessly delicious. Honestly, once you try this Crushed Oreo Red Velvet Cookies Recipe, you’ll have a new go-to that stands out in every cookie swap or dessert platter.

Ingredients You’ll Need

A white bowl holds a thick, bright red batter with a rough texture, partially mixed with large pieces of crushed black-and-white sandwich cookies scattered on top. The sides of the bowl show streaks of red batter smeared unevenly. A wooden spoon rests inside the bowl, its tip coated with the red mixture and cookie crumbs. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity—each ingredient plays an essential role in building the cookie’s texture, color, and rich flavor. From the cocoa powder that gives the red velvet that classic taste to the crushed Oreos that add a delightful crunch, every component is carefully chosen to elevate these cookies.

4 cups flour: Provides the structure for our thick, chewy cookies.
1/2 cup cocoa powder: Adds that unmistakable red velvet chocolate flavor—don’t skip it!
1 tsp salt: Balances the sweetness and enhances all the flavors.
2 tsp baking soda: Ensures the cookies rise just right for that perfect texture.
1 1/2 cups salted butter (softened): Gives richness and tenderness to the dough.
3/4 cup sugar: Adds sweetness and helps with cookie browning.
1 3/4 cups brown sugar: Brings moisture and a hint of caramel depth to the cookies.
3 eggs: Binds everything together and adds to the chewy texture.
2 tsp vanilla: Enhances flavor complexity with a warm, fragrant note.
1 1/2 cups white chocolate chips: Melts into sweet pockets throughout the cookie.
22 Oreos: The star ingredient—some crushed finely, some chunkily for texture contrast.
2 bottles red food coloring (liquid, about 5-6 oz total): Gives the cookies their signature vibrant red shade.

Directions

Step 1: In the bowl of a stand mixer, beat your softened butter until it’s soft and airy—this helps create a light base for your cookies. Then add the sugar and brown sugar, and beat until the mixture is combined and fluffy.

Step 2: Add your eggs, vanilla, and red food coloring to the butter and sugar mixture. Beat everything together until the dough is evenly colored and fully incorporated. The bright red hue is so beautiful here!

Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Then gradually add this dry mix to your wet ingredients and beat until the dough just comes together. Be careful not to overmix.

Step 4: Take 6 Oreos and pulse them in a food processor until finely crushed. For the remaining 16 Oreos, break them up gently by hand into bite-sized pieces. Fold both the crushed and chunked Oreos as well as the white chocolate chips into the cookie dough using a spatula or your hands until they’re evenly distributed.

Step 5: Scoop out heaping tablespoon-sized balls of dough. Roll each one into a smooth ball—you should get about 20. Place them on a parchment-lined baking sheet with about 2 inches of space between each.

Step 6: Using your fingers, press each cookie ball down slightly so they’re not super thick but still retain some height. Then refrigerate the tray for 30 minutes to let the dough chill and firm up.

Step 7: Preheat the oven to 375°F (190°C). Bake the cookies for 12 minutes. Look for edges that are set while the centers still look a bit soft—they’ll firm up as they cool.

Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then, enjoy the chewy, gooey magic!

Servings and Timing

This recipe yields about 20 generously sized cookies, perfect for sharing or indulging over several days. Prep time is roughly 20 minutes since most effort goes into mixing and breaking up the Oreos. You’ll need an additional 30 minutes to chill the dough, plus 12 minutes in the oven. Altogether, you’re looking at about 32 minutes of active and inactive baking time combined, including cooling just before enjoying your creation.

How to Serve This Crushed Oreo Red Velvet Cookies Recipe

A woman's hand is holding a red cookie filled with white and dark chocolate pieces and bits of dark cookie, halfway dipped in white milk that drips back down into a clear glass of milk sitting on a white marbled surface. Around the glass, there are stacks and scattered dark chocolate sandwich cookies with white filling, heart-shaped dark chocolates, and more red cookies with white and dark bits, all on crinkled white paper. The background is softly blurred to keep the focus on the cookie and milk. photo taken with an iphone --ar 4:5 --v 7

When I serve these cookies, I like to do so at room temperature—the flavors really shine once they’ve settled a bit after baking. They’re such a lovely treat on their own, but I love pairing them with a cold glass of milk or a cup of freshly brewed coffee to balance the richness. For a fun twist, serving them alongside vanilla ice cream makes a dreamy dessert that’s sure to impress guests.

Presentation-wise, these cookies look gorgeous stacked on a simple white platter so the red velvet color and Oreo bits really pop. I sometimes dust a little powdered sugar over the top or garnish the platter with a few whole Oreos and white chocolate chips scattered around for a cute finishing touch. They are perfect for family dinners, holiday parties, or just a cozy weekend indulgence.

If you’re serving them at an event, portion sizes of one or two cookies per person work well since they are quite rich. I’ve also found that chilling some of the dough balls overnight and baking them fresh just before serving elevates the experience by giving freshly baked warmth that everyone loves. Pairing these cookies with a light red wine like a Pinot Noir or a chocolate-forward stout beer is another favorite of mine for adult gatherings.

Variations

I love that you can easily customize this Crushed Oreo Red Velvet Cookies Recipe to fit your tastes or dietary needs. For example, if you prefer a less intense chocolate flavor, you can reduce the cocoa powder slightly or swap the white chocolate chips for semi-sweet or dark chocolate chips for a more robust and rich taste.

If you’re after gluten-free options, I’ve successfully used gluten-free all-purpose flour blends with a little xanthan gum added to keep the texture chewy and moist. For a vegan version, try using a plant-based butter substitute and a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) in place of the eggs—though I recommend gentle baking time adjustments to avoid drying out the cookies.

For a fun twist, experiment with different types of crushed cookies. Instead of Oreos, crushed chocolate chip cookies or peanut butter cookies can add a unique flavor profile. And if you want to switch up the cooking method, I’ve even baked smaller versions as cookie bars by pressing the dough into a pan and cutting after cooling, which is great for easy portioning and sharing.

Storage and Reheating

Storing Leftovers

I keep leftover cookies fresh by storing them in an airtight container at room temperature for up to 3 days, or in the fridge for about 3-4 days if I want them to stay firmer. Using a container with a tight seal helps maintain their moisture and chewiness while preventing them from drying out or absorbing fridge odors.

Freezing

These cookies freeze beautifully, which makes them great for prepping ahead. I recommend freezing them on a baking sheet first to avoid sticking, then transferring the frozen cookies into a zip-top freezer bag or airtight container. They’ll keep well for up to 3 months. When you want to enjoy them, just thaw them in the fridge overnight or at room temperature for a couple of hours—just like freshly baked!

Reheating

To bring back that fresh-baked warmth, I gently reheat cookies in a preheated 300°F (150°C) oven for about 5 minutes. This method revives the soft texture without making them hard or overly crispy. Avoid using a microwave since it can sometimes dry out or make cookies soggy. A few minutes in the oven is my go-to approach for that perfect just-out-of-the-oven experience.

FAQs

Can I use gel red food coloring instead of liquid?

While liquid red food coloring is recommended to achieve the vibrant red velvet color evenly, you can use gel food coloring, but be mindful that the color might turn out darker or more concentrated. You may need less gel, so add it gradually until you reach the desired hue.

Do I have to chill the dough before baking?

Yes, chilling the dough for at least 30 minutes is important to help the cookies hold their shape during baking and develop a better texture. The cold dough results in thicker, chewier cookies rather than spread-out thin ones.

Can I substitute white chocolate chips with another type of chocolate?

Absolutely! Feel free to use semi-sweet, milk, or dark chocolate chips according to your preference. Each will slightly change the sweetness and bitterness levels, but all work wonderfully in this recipe.

How do I crush the Oreos without a food processor?

If you don’t have a food processor, you can place Oreos in a sealed plastic bag and crush them with a rolling pin or heavy pan until they reach the desired consistency. Just be careful to avoid turning them into dust unless that’s what you want.

Can I make smaller or larger cookies with this recipe?

Definitely! If you prefer smaller cookies, reduce the dough portion size and adjust baking time to about 8-10 minutes. For larger cookies, increase the baking time slightly and keep an eye on them to avoid overbaking. The texture will stay delicious either way!

Conclusion

I can’t encourage you enough to try this Crushed Oreo Red Velvet Cookies Recipe—it’s become one of my all-time favorites for good reason. From the chewy texture to that fun Oreo crunch hidden inside each cookie, it’s a treat that feels indulgent yet approachable. Whether you’re baking for your family, a special occasion, or just because, these cookies are sure to bring smiles and happy cravings around your kitchen. Give them a try and watch how quickly they become a staple in your cookie repertoire!