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Crushed Oreo Red Velvet Cookies Recipe

★★★★★

4.7 from 308 reviews
  • Author: Hugo
  • Total Time: 1 hour 2 minutes
  • Yield: About 20 cookies 1x

Description

These Crushed Oreo Red Velvet Cookies combine rich red velvet dough with crunchy crushed Oreos and creamy white chocolate chips for a perfect balance of flavors and textures. Soft, chewy, and with a beautiful red hue, these cookies make a delightful treat for Oreo and red velvet lovers alike.

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 liquid food coloring (about 5–6 oz total)

Add-ins

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

Instructions

  1. Prepare Butter and Sugars: In the bowl of a stand mixer, beat the softened butter until soft and airy. Add the granulated sugar and brown sugar, then beat until fully combined and creamy.
  2. Add Eggs, Vanilla, and Food Coloring: Beat in the eggs, vanilla extract, and red food coloring until the mixture is uniform in color and smooth.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in the stand mixer. Beat until just combined to form the red velvet dough.
  5. Prepare Oreo Pieces: Using a food processor, finely crush 6 of the Oreos. With the remaining 16 Oreos, break them into chunks by hand for texture.
  6. Add Oreos and White Chocolate Chips: Fold the crushed Oreos, Oreo chunks, and white chocolate chips into the dough using a spatula or your hands, ensuring even distribution without overmixing.
  7. Form Cookie Dough Balls: Using a tablespoon, scoop heaping portions of dough and roll each into a ball. You should have about 20 dough balls.
  8. Prepare Baking Sheet: Line a cookie sheet with parchment paper and place the dough balls spaced about 2 inches apart. Gently press each dough ball slightly with your fingers to flatten them just a bit, but not completely.
  9. Chill Dough: Refrigerate the tray of cookie dough balls for 30 minutes to let the dough chill and firm up for better baking texture.
  10. Bake Cookies: Preheat your oven to 375°F (190°C). Bake the chilled cookies on the parchment-lined sheet for 12 minutes, until edges are set but centers remain soft.
  11. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. Enjoy your delicious Crushed Oreo Red Velvet Cookies!

Notes

  • Using liquid red food coloring is important for achieving the vibrant red color; gel food coloring may alter the dough texture.
  • Do not overmix the dough after adding dry ingredients to keep cookies tender.
  • Chilling the dough helps prevent spreading and maintains shape during baking.
  • White chocolate chips complement the Oreo flavor and add sweetness; you can substitute with dark or milk chocolate chips if preferred.
  • Store baked cookies in an airtight container at room temperature for up to 5 days for maximum freshness.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red Velvet Cookies, Oreo Cookies, White Chocolate, Crushed Oreos, Dessert Cookies, Baked Cookies, Holiday Cookies

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Find it online: https://flavorsbyhugo.com/crushed-oreo-red-velvet-cookies-recipe/