Crushed Oreo Red Velvet Cookies Recipe
These thick and chewy red velvet cookies are a decadent treat, packed with white chocolate chips and crunchy crushed Oreo cookies. With rich flavor from cocoa and a vibrant red hue from liquid food coloring, these cookies offer a perfect balance of gooey texture and delightful crunch, making them an irresistible American dessert.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 4 cups flour
- 1/2 cup cocoa powder
- 1 tsp salt
- 2 tsp baking soda
Wet Ingredients
- 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)
Add-ins
- 1 1/2 cups white chocolate chips
- 22 Oreo cookies (6 crushed finely, 16 roughly broken)
Instructions
- Prepare the butter mixture: In the bowl of a stand mixer, beat the softened butter until light and fluffy. Add the sugar and brown sugar, then continue beating until fully combined and creamy. Next, add the eggs, vanilla extract, and red food coloring, beating well until the mixture is uniform in color and texture.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in the mixer bowl, mixing until just combined and no flour streaks remain.
- Prepare Oreo add-ins: Using a food processor, pulse 6 Oreo cookies until finely crushed. With the remaining 16 Oreos, break them into rough chunks by hand. Add both the crushed and broken Oreos along with the white chocolate chips to the cookie batter, folding gently by hand or spatula to evenly incorporate without overmixing.
- Form cookie dough balls: Using a tablespoon measure, scoop out heaping portions of dough and roll each into a ball. You should get about 20 dough balls total.
- Arrange and chill: Place the dough balls on a parchment-lined sheet pan, spacing them about 2 inches apart. Press each ball lightly with your fingers to slightly flatten the top, but do not make them completely flat. Refrigerate the tray of dough balls for 30 minutes to chill and firm up.
- Bake the cookies: Preheat your oven to 375°F (190°C). Remove the chilled tray from the fridge and bake the cookies for 12 minutes until the edges are set but the centers still appear slightly soft.
- Cool and serve: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy their gooey, chewy texture and the delightful crunch of Oreo pieces!
Notes
- A stand mixer is recommended for ease of mixing but is not required; you can mix by hand with a sturdy spoon or electric mixer.
- Store cookies in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
- You can freeze the cookies in a zip-lock bag and thaw them in the fridge when ready to eat.
- Nutrition information is an estimate based on ingredient quantities and may vary slightly by brand and measurements used.
