Dessert

Crushed Oreo Red Velvet Cookies Recipe

ByHugo Harnd February 14, 2026February 14, 2026

Introduction

These Crushed Oreo Red Velvet Cookies combine rich red velvet flavor with the crunch of Oreo cookies and the sweetness of white chocolate chips. Perfectly soft and chewy, they make a delightful treat for any Oreo or red velvet lover.

A woman's hand is holding a red velvet cookie with white chocolate chips and crushed dark chocolate sandwich cookie pieces. The bottom half of the cookie is dipped in white milk, with a drop of milk dripping from the cookie. In front of the cookie is a clear glass filled with white milk. The white marbled surface below holds scattered broken sandwich cookies, whole sandwich cookies stacked in piles, heart-shaped chocolates, and several other red velvet cookies. The overall scene is bright and clean with a focus on the red and white cookie and the milk glass. photo taken with an iphone --ar 4:5 --v 7

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 the sugar and brown sugar, then beat until combined.
Step 2: Add the eggs, vanilla extract, and red food coloring to the butter mixture, and beat until fully incorporated.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, beating until combined.
Step 4: Using a food processor, pulse 6 Oreos until finely crushed. Break the remaining 16 Oreos into small pieces by hand, then fold all Oreos along with the white chocolate chips into the cookie dough using a spatula or your hands.
Step 5: Scoop heaping tablespoon-sized balls of dough and roll them into smooth balls. You should get about 20 cookies.
Step 6: Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Gently press down each cookie just slightly with your fingers, not flattening completely.
Step 7: Chill the cookie dough in the refrigerator for 30 minutes to firm up.
Step 8: Preheat your oven to 375°F (190°C) and bake the cookies for 12 minutes.
Step 9: Remove from oven and allow the cookies to cool before enjoying.

Tips & Variations

For a more intense red color, add a little extra liquid red food coloring, but be careful not to alter the dough consistency.
If you don’t have white chocolate chips, substitute with regular chocolate chips or chopped white chocolate.
Chilling the dough is key to preventing the cookies from spreading too much while baking.
Feel free to swap salted butter for unsalted butter and adjust salt in the recipe accordingly.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to one week or freeze for up to 3 months. Reheat chilled or frozen cookies in a warm oven for a few minutes to restore softness.

How to Serve

The image shows round red velvet cookies with chunks of dark chocolate sandwich cookies embedded on top, revealing the white cream filling inside. The cookies have a soft texture and are sprinkled with white chocolate chips scattered unevenly across the surface. Whole and halved chocolate sandwich cookies are placed around the red cookies, along with a heart-shaped piece of chocolate, all laid out on white parchment paper with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gel food coloring instead of liquid?

This recipe calls for liquid food coloring because it mixes more evenly into the dough. Gel food coloring can be used but add it sparingly to avoid altering the dough’s texture.

Do I have to chill the cookie dough?

Chilling the dough helps solidify the fats, preventing excessive spreading during baking and resulting in thicker, chewier cookies. It is recommended but if you’re short on time, you can bake immediately with a slightly thinner cookie.