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Crushed Oreo Red Velvet Cookies Recipe

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3.9 from 4 reviews

These thick and chewy red velvet cookies are loaded with white chocolate chips and crushed Oreo cookies, offering a perfect balance of rich cocoa flavor and sweet creaminess. Ideal for dessert lovers looking for a festive and indulgent treat.

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 red food coloring (liquid, about 5–6 oz total)

Add-ins

  • 1 1/2 cups white chocolate chips
  • 22 Oreos (6 crushed finely, 16 broken into pieces)

Instructions

  1. Prepare Wet Mixture: In the bowl of a stand mixer, beat the softened butter until soft and airy. Add sugar and brown sugar and mix until combined. Then beat in eggs, vanilla extract, and red food coloring until fully incorporated.
  2. Mix Dry Ingredients: In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and beat until fully combined.
  3. Prepare Oreos: Using a food processor, finely crush 6 Oreos. Break the remaining 16 Oreos into smaller pieces by hand and add all the Oreos along with the white chocolate chips to the batter. Fold everything together gently with a spatula or your hands until evenly distributed.
  4. Shape Cookies: Using a tablespoon, scoop heaping balls of dough and roll them out. You should be able to form about 20 cookie dough balls.
  5. Arrange on Baking Sheet: Place the dough balls onto a parchment-lined sheet pan, spacing them about 2 inches apart. Gently press each cookie down slightly with your fingers without flattening completely.
  6. Chill Dough: Refrigerate the tray of cookies for 30 minutes to let the dough chill and firm up before baking.
  7. Bake: Preheat the oven to 375°F (190°C). Bake the cookies for 12 minutes until edges are set but centers remain soft.
  8. Cool and Serve: Remove cookies from the oven and let them cool on the sheet pan before enjoying your thick and chewy red velvet Oreo cookies.

Notes

  • A stand mixer is optional but makes mixing quicker and easier.
  • Cookies are best eaten fresh but can be stored in an airtight container in the fridge for 3-4 days.
  • You can freeze the cookies in a ziplock bag; thaw in the fridge before serving.
  • Nutrition facts are approximate based on the listed ingredients.

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