Name: Crushed Oreo Red Velvet Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 4 cups all-purpose flour; 1/2 cup cocoa powder; 1 tsp salt; 2 tsp baking soda; 1 1/2 cups salted butter (softened); 3/4 cup granulated sugar; 1 3/4 cups brown sugar; 3 large eggs; 2 tsp vanilla extract; 5-6 oz liquid red food coloring (about 2 bottles); 1 1/2 cups white chocolate chips; 22 Oreos (6 crushed finely, 16 broken into chunks)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2: In a stand mixer, beat the softened butter until soft and airy. Add both granulated and brown sugars, mixing until light and fluffy. Incorporate the eggs, vanilla extract, and red food coloring until the mixture is smooth.

Step 3: In a separate bowl, sift together flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing.

Step 4: Crush 6 Oreos finely in a food processor, then break the remaining 16 Oreos into chunks by hand. Fold both crushed and chunked Oreos along with white chocolate chips into the cookie batter using a spatula.

Step 5: Scoop heaping tablespoons of dough and roll gently in your hands to form about 20 balls. Place them on the prepared baking sheet about 2 inches apart. Lightly press each ball to slightly flatten.

Step 6: Refrigerate the tray of cookie dough balls for 30 minutes to chill and prevent spreading during baking.

Step 7: Bake for approximately 12 minutes or until cookies look set but remain soft in the center.

Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely. Enjoy warm or at room temperature!

Tips & Variations

Use room temperature butter to ensure light, airy cookies.

Don’t skip chilling the dough; it helps prevent spreading for thicker cookies.

Try substituting white chocolate chips with semi-sweet or dark chocolate chips if preferred.

Add nuts like walnuts or pecans for extra crunch.

To intensify flavor, consider drizzling melted chocolate over baked cookies.

Storage

Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a freezer-safe bag or container for up to three months. To reheat, warm in a 350°F oven for 5-7 minutes, microwave each cookie for 10-15 seconds, or heat gently on a stovetop skillet covered over low heat.

FAQs

Can I use regular Oreos instead of double-stuffed?

Yes, regular Oreos work perfectly and will give your cookies that classic Oreo crunch and flavor.