Crushed Oreo Red Velvet Cookies Recipe

I absolutely love sharing this Crushed Oreo Red Velvet Cookies Recipe because it perfectly combines my two favorite treats: red velvet and Oreos. These cookies are thick, chewy, and packed with gooey white chocolate chips and crushed Oreos that add just the right amount of crunch and chocolatey goodness. Every bite feels indulgent and special, making them my go-to for when I want to impress friends or simply treat myself to something truly delicious.

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

What makes this recipe stand out to me is the unique blend of rich red velvet flavor with pockets of white chocolate and chunks of Oreos scattered throughout. The cocoa and cream cheese-like tang from the red velvet pairs beautifully with the sweet crunch of Oreos, creating an irresistible flavor profile that feels both luxurious and comforting. Honestly, there’s just something magical about biting into a chewy cookie that surprises you with those cookie crumbs and melty white chocolate chips.

Besides the taste, I really appreciate how approachable this Crushed Oreo Red Velvet Cookies Recipe is. Even if you’re not a baker pro, the steps are straightforward, and the dough holds together beautifully. I find the 30-minute chilling step essential—it helps keep the cookies thick and gooey instead of spreading thin. These cookies are perfect for holiday gatherings, birthday parties, or just a fun weekend bake when you want to wow your loved ones with minimal fuss. They’re a definite crowd-pleaser!

Ingredients You’ll Need

The ingredients for this recipe are simple but essential in building the perfect texture and flavor. Each one plays a crucial role, from the rich cocoa powder to the vibrant red food coloring that gives these cookies their signature red velvet look. The Oreos and white chocolate chips bring texture and bursts of sweetness, making the cookie experience unforgettable.

• 4 cups flour: Provides the structure for soft, chewy cookies that hold together well.
• 1/2 cup cocoa powder: Adds that classic cocoa depth essential to red velvet’s special flavor.
• 1 tsp salt: Balances the sweetness and enhances all the other flavors.
• 2 tsp baking soda: Helps cookies rise just the right amount for a tender texture.
• 1 1/2 cups salted butter (softened): Adds richness and moisture, key for chewy cookies.
• 3/4 cup sugar: Sweetens the dough without overpowering the chocolatey notes.
• 1 3/4 cups brown sugar: Gives depth and chewiness to the cookies due to its molasses content.
• 3 eggs: Binds the dough and provides moisture and richness.
• 2 tsp vanilla extract: Enhances the overall flavor and adds a warm aroma.
• 1 1/2 cups white chocolate chips: Melty pockets of sweetness scattered throughout.
• 22 Oreos: 6 crushed finely for texture and 16 broken pieces to add crunch and visual appeal.
• 2 bottles red food coloring (liquid, about 5-6 oz total): Creates that unmistakable vibrant red hue traditional to red velvet.

Directions

Step 1: In the bowl of a stand mixer, beat your softened butter on medium speed until it’s light and airy, about 2-3 minutes. Then, add both the sugar and brown sugar and continue beating until everything is well combined and fluffy, another 2-3 minutes.

Step 2: Add the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract and all of your red food coloring. Beat until the mixture is smooth and evenly tinted a rich red color.

Step 3: In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. This helps evenly distribute the leavening and flavor.

Step 4: Gradually add the dry ingredients to the wet ingredients in the mixer bowl. Beat on low speed just until incorporated — be careful not to overmix the dough, or the cookies could become tough.

Step 5: Using a food processor, pulse 6 of your Oreos until they’re finely crushed, almost like sand. With the remaining 16 Oreos, gently break them into bite-sized pieces with your hands. Add both the crushed and broken Oreos along with the white chocolate chips to your cookie dough, folding in carefully with a spatula or your hands to distribute evenly.

Step 6: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Using a tablespoon measure, scoop out heaping balls of dough—about 20 total—and place them on the sheet, spacing each cookie roughly 2 inches apart.

Step 7: Lightly press each cookie down with your fingers to flatten slightly, but don’t press them completely flat. Then, pop the tray into the fridge and chill the dough for 30 minutes. This helps the cookies hold their thick shape while baking.

Step 8: Bake your cookies in the preheated oven for 12 minutes. You want to look for edges that are set but still soft in the center for that chewy, gooey magic. Remove from oven and let cool on the pan for 5 minutes before transferring to a wire rack.

Servings and Timing

This Crushed Oreo Red Velvet Cookies Recipe yields about 20 delicious cookies, perfect for sharing but also great to keep all to yourself if you’re feeling indulgent. Prep time is around 20 minutes, with an additional 30 minutes of chilling time for the dough, which is key to thick, chewy cookies. The bake time is a quick 12 minutes, so from start to finish you’re looking at roughly 32 minutes, plus cooling. It’s a fast and rewarding baking project any day of the week!

How to Serve This Crushed Oreo Red Velvet Cookies Recipe

When I serve these cookies, I love to keep things simple so the vibrant red color and decadent texture are the stars of the show. They’re wonderful enjoyed at room temperature, allowing those gooey white chocolate chips to softly melt with every bite. If you want to get fancy, try dusting them lightly with powdered sugar or topping with a simple white chocolate drizzle for an elegant touch.

I also enjoy pairing these cookies with a cold glass of milk or a creamy vanilla latte to balance sweetness and bring out the cocoa notes. For gatherings, they’re a showstopper on dessert platters alongside fresh berries or even mini cheesecakes. These cookies are an absolute hit for holiday parties, birthdays, or cozy weekend treats when you want comfort food with a gourmet twist.

If you’re hosting a party, slice the cookies in half and serve them as mini sandwiches with a smear of cream cheese frosting or marshmallow fluff. It adds a delightful texture contrast and looks incredibly inviting. No matter how you serve them, these cookies feel special enough for celebrations but simple enough to enjoy whenever the craving hits.

Variations

Over time, I’ve loved experimenting with this Crushed Oreo Red Velvet Cookies Recipe to suit different tastes and dietary needs. For example, you can swap the white chocolate chips for dark or milk chocolate chunks if you want a richer chocolate profile. If Oreos aren’t your thing, try chopped chocolate sandwich cookies or even peanut butter cups for a fun twist.

If you’re catering to gluten-free friends, simply replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The cookies still come out wonderfully chewy and full of flavor. For a vegan version, I recommend using a plant-based butter substitute, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and ensure your white chocolate chips are dairy-free. The texture changes slightly but the cookies are still incredibly satisfying.

For an alternative approach, some people like to bake these cookies at a slightly lower temperature, around 350°F, for a longer time for a cakier texture. Or you can press nut toppings like chopped pecans or walnuts on top before chilling to add crunch. The recipe invites creativity, so feel free to make these cookies truly your own!

Storage and Reheating

Storing Leftovers

Leftover cookies are best stored in an airtight container at room temperature or in the fridge for up to 3 to 4 days. I like using a container that seals well to keep the cookies moist and chewy—plastic containers with tight lids work great. Placing a piece of parchment paper between layers prevents sticking and ensures your cookies stay intact and fresh.

Freezing

You can definitely freeze these cookies if you want to save some for later. The best way is to freeze them in a single layer on a baking sheet until solid, then transfer to a zip-top freezer bag or airtight container. This prevents them from sticking together. Frozen cookies keep well for up to 2 months. When you’re ready to enjoy, thaw them overnight in the fridge or at room temperature for a couple of hours.

Reheating

To bring back the freshly baked warmth and gooey texture, I prefer reheating the cookies in a microwave for 10 to 15 seconds—just enough to soften the white chocolate chips without melting the cookies too much. Alternatively, a quick 5-minute stint in a preheated 350°F oven works wonders for restoring that just-baked feel. Avoid overheating as it can dry out the cookies. A warm cookie paired with cold milk is pure bliss!

FAQs

Can I use gel food coloring instead of liquid for this Crushed Oreo Red Velvet Cookies Recipe?

I recommend sticking with liquid red food coloring as indicated because gel can be more concentrated and may affect the dough’s texture. If you only have gel, use it sparingly and reduce the quantity accordingly to avoid uneven coloring or dough consistency issues.

What if I don’t have a stand mixer? Can I make these cookies by hand?

Absolutely! While a stand mixer makes the process easier and faster, you can use a hand mixer or even mix by hand with a sturdy wooden spoon. Just make sure to beat the butter and sugars well until light and fluffy for the best texture.

Can I freeze the cookie dough before baking?

Yes, you can! Scoop the dough balls onto a tray and freeze until solid, then store in a freezer-safe container. When ready to bake, bake from frozen but add a couple of extra minutes to the baking time to ensure they cook through.

Are these cookies more cakey or chewy?

These cookies are wonderfully thick and chewy with a slightly soft, gooey center thanks to the mix of brown sugar and chilling the dough. They’re not cakey but have a tender crumb that I adore.

Can I make the recipe without white chocolate chips?

Definitely—you can omit the white chocolate chips or swap them with other mix-ins like chocolate chunks, butterscotch chips, or nuts depending on your preference. Just keep in mind that the white chocolate adds sweet richness that complements the Oreo pieces beautifully.

Conclusion

I hope you feel as excited as I do to try this Crushed Oreo Red Velvet Cookies Recipe at home. These cookies are a beautiful balance of texture, flavor, and visual appeal that make every bite a delight. Whether you’re baking for a celebration or just a special treat, this recipe never fails to bring smiles and compliments. Trust me, once you make them, they’ll become a favorite in your cookie rotation too!

Print